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- 4 medium zucchinis, spiralized into noodles - 1 cup firm tofu, diced - 2 tablespoons peanut oil Zucchini is the star here. It gives us a light, fresh base. I love using firm tofu for protein. It soaks up flavors well. Peanut oil is my go-to for that rich taste. - 2 cloves garlic, minced - 3 tablespoons tamari or soy sauce - 2 tablespoons lime juice Garlic adds a punch. It makes everything smell amazing. Tamari or soy sauce brings that salty umami. Lime juice adds brightness to the dish. - Crushed peanuts - Lime wedges - 3 green onions, finely chopped Crushed peanuts give crunch. They add texture and flavor. Lime wedges are perfect for that zesty kick. Green onions bring a fresh note and color to the plate. {{ingredient_image_1}} To start, spiralize your zucchinis. This creates long, noodle-like strands. I like to use a spiralizer for even shapes. After spiralizing, place the noodles in a colander. Sprinkle with a little salt to help draw out moisture. Let them drain for about 15 minutes. This step is key to avoid soggy noodles later. Next, we will cook the tofu. Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the diced tofu and sauté until golden brown, which takes about 5-7 minutes. Make sure to stir often to avoid burning. Once golden, remove the tofu from the skillet and set it aside. In the same skillet, add another tablespoon of peanut oil. Then, add the minced garlic and sauté for about 30 seconds until it smells great. Next, toss in the sliced red bell pepper and julienned carrots. Stir-fry for 3-4 minutes. You want the veggies to be tender but still crisp. Now it’s time to mix everything together. Return the cooked tofu to the skillet. Add the zucchini noodles along with tamari or soy sauce, lime juice, peanut butter, and brown sugar. Toss everything together for 2-3 minutes. This ensures the noodles are well-coated and heated through. To add freshness, mix in the bean sprouts and chopped green onions. Toss gently to combine, cooking for an extra minute to warm the sprouts. This step gives your dish a nice crunch. Finally, serve the Zucchini Noodle Pad Thai in bowls or plates. Don’t forget to garnish with crushed peanuts and lime wedges for a zesty kick! To get the best texture from zucchini noodles, start by salting them. After spiralizing, place the noodles in a colander. Sprinkle them lightly with salt. Let them sit for about 15 minutes. This will draw out extra moisture. It helps prevent a soggy dish. After draining, pat them dry with a paper towel. This step ensures that the noodles stay firm when you cook them. Tofu can be tricky, but you'll want it crispy. First, use firm tofu and cut it into small cubes. Heat a large skillet or wok. Add one tablespoon of peanut oil over medium-high heat. Sauté the tofu for about 5 to 7 minutes. Look for a nice golden brown color. This gives it a great texture and flavor. Once done, remove it from the pan. Set it aside until you mix it back in later. To make your Pad Thai pop, consider adding spices or sauces. Tamari or soy sauce is essential for umami flavor. Lime juice adds brightness and freshness. You can also try adding a touch of chili flakes for heat. If you like nutty flavors, use natural peanut butter. This ingredient brings richness to the dish. Feel free to experiment with other spices too. It’s all about making it your own! Pro Tips Salt the Zucchini Noodles: This helps draw out excess moisture, preventing the dish from becoming watery. Use Firm Tofu: Firm tofu holds its shape better during cooking, providing a satisfying texture in your Pad Thai. Customize Your Veggies: Feel free to add or substitute other vegetables like snap peas or broccoli for added flavor and nutrition. Adjust the Sauce: Taste as you go! Feel free to add more tamari or lime juice to suit your personal flavor preferences. {{image_2}} You can switch out tofu for chicken, shrimp, or tempeh. Chicken adds a hearty flavor. Cook it until it's golden brown, just like the tofu. Shrimp cooks quick and brings a nice, sweet taste. Tempeh is a great choice for a plant-based option. It has a nutty flavor that pairs well with the sauce. Feel free to mix in other veggies. Broccoli, snap peas, and mushrooms work great in this dish. You can also add spinach for extra greens. Just make sure to cut them into small pieces for even cooking. Use whatever veggies you have on hand for a fun twist. Want some heat? Add chili flakes or a spicy sauce. Sriracha or sambal oelek gives a nice kick. Start with a small amount, then add more if you like it hotter. Spice can really elevate the dish and make it exciting. To keep your Zucchini Noodle Pad Thai fresh, place any leftovers in an airtight container. Make sure to cool the dish to room temperature first. Store it in the fridge for up to three days. This method helps keep the flavors intact and prevents spoilage. When reheating, use a skillet over medium heat. Add a splash of water or oil to help steam the noodles. Stir gently to avoid breaking the noodles. Heat for about 5-7 minutes until warm. This method keeps the textures nice and prevents the dish from drying out. You can freeze Zucchini Noodle Pad Thai, but it may change the texture. To freeze, let it cool completely. Place it in a freezer-safe bag or container, removing as much air as possible. It can last up to two months. To thaw, place it in the fridge overnight. Reheat gently to enjoy your meal again. Zucchini noodles are low in carbs. They are also rich in vitamins and minerals. Zucchini helps with hydration due to its high water content. These noodles are low in calories, making them great for weight loss. You get fiber from zucchini, which aids digestion. Plus, they bring antioxidants to your diet. Overall, zucchini noodles make a healthy choice for any meal. Yes, you can easily make this recipe gluten-free. Just swap regular soy sauce for tamari. Tamari is a gluten-free soy sauce alternative. It provides similar flavor without gluten. Always check labels to ensure your ingredients are gluten-free. You can also use coconut aminos for a soy-free option. This keeps your meal delicious and safe for gluten sensitivities. To make zucchini noodles taste great, follow a few simple tips. First, salt the noodles to remove excess moisture. This helps them absorb flavors better. Let them sit for 15 minutes before cooking. Use strong flavors like garlic and lime juice to enhance taste. Toss the noodles quickly in the pan with sauce for a short time. Avoid overcooking to keep them firm. This way, you can enjoy a tasty dish that feels like traditional Pad Thai. We explored how to create a delicious dish with zucchini noodles and tofu. You learned about key ingredients like zucchini, tofu, and flavor enhancers such as garlic and lime juice. We discussed cooking steps, tips for texture, and garnishes that elevate the meal. Finally, we shared variations and storage tips. Now, you have all the tools to make a vibrant and tasty dish that suits your preferences. Enjoy your culinary journey!

Zucchini Noodle Pad Thai

A healthy twist on traditional Pad Thai using zucchini noodles instead of rice noodles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 medium zucchinis, spiralized into noodles
  • 1 cup firm tofu, diced
  • 2 tablespoons peanut oil
  • 2 cloves garlic, minced
  • 1 cup red bell pepper, sliced
  • 1 cup carrots, julienned
  • 1 cup bean sprouts
  • 3 tablespoons tamari or soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon natural peanut butter
  • 1 tablespoon brown sugar
  • 1 to taste crushed peanuts for garnish
  • 1 to taste lime wedges for garnish

Instructions
 

  • Prepare the Zucchini Noodles: Spiralize your zucchinis to create noodle-like strands. Place them in a colander, sprinkle with a little salt, and let them drain for about 15 minutes to remove excess moisture.
  • Cook the Tofu: In a large skillet or wok, heat 1 tablespoon of peanut oil over medium-high heat. Add the diced tofu and sauté until golden brown, about 5-7 minutes. Remove the tofu and set aside.
  • Sauté the Vegetables: In the same skillet, add another tablespoon of peanut oil. Add the minced garlic and sauté for 30 seconds until fragrant. Then, add the sliced red bell pepper and julienned carrots. Stir-fry for about 3-4 minutes until the vegetables are just tender but still crisp.
  • Combine Ingredients: Return the cooked tofu to the skillet and add the zucchini noodles along with the tamari or soy sauce, lime juice, peanut butter, and brown sugar. Toss everything together until the noodles are coated and heated through, about 2-3 minutes.
  • Finish with Freshness: Add the bean sprouts and chopped green onions, tossing gently to combine. Cook for an additional minute just to warm the sprouts.
  • Serve: Divide the Zucchini Noodle Pad Thai onto plates or bowls. Garnish with crushed peanuts and serve with lime wedges on the side for an extra zesty kick.

Notes

For extra flavor, add crushed red pepper or lime zest.
Keyword healthy, pad thai, tofu, zucchini noodles