Spiralized Veggie Pad Thai

Spiralized Veggie Pad Thai

Health Rating
Prep Cook Ready in Servings
10 min 15 min 25 min 1
Scheduled for:
Dinner on Friday

Ingredients for 1

Show Original

1/2 large Zucchini (spiralized)
3/4 large Carrots (spiralized)
1/2 medium pepper(s) Red bell pepper (julienne)
1/10 pack Rice noodles, dry
1/2 whisked Egg
8 1/2 garlic clove (minced)
1/8 chopped Sweet onion
1 tbsp Lime juice
1/2 tbsp Fish sauce
1/4 tbsp Tamari, gluten free, reduced sodium
1/2 tsp Coconut sugar
1/4 tbsp Tamarind paste
3 tbsp Peanut butter, natural
0 optional* Tofu/ chicken
0 Salt and pepper
0 Oil to cook

Instructions


Spiralize and prep all your veggies, set aside. Chop and mince onions, set aside.

Whisk together: lime juice, fish sauce, tamari, coconut sugar, tamarind paste, peanut butter in a bowl and set aside.

Heat a large wok to medium. Whisk your eggs and pour them in your wok. Let them cook a few minutes until they bubble, then flip. Leave for 5 seconds, remove from heat and set aside.

Then add your onion and garlic, sautee 3-5 minutes, until translucent. 

Add your veggies, sautee 7-10 minutes until soft. 

Meanwhile, boil water and add your rice noodles to a large bowl with boiled water and cook according to package (usually 5 minutes).

Add your sauce to the veggies, then drain your noodles and add them to the wok. Thoroughly mix everything together.

If you are adding chicken or tofu, make sure you pre cook before everything else, and incorporate as you mix everything together. Stir together for 2-3 minutes.

Garnish with cilantro and chopped peanuts.

 

Nutrition Facts

Per Portion

Calories 410
Calories from fat 224
Calories from saturated fat 31
Total Fat 24.9 g
Saturated Fat 3.4 g
Trans Fat 0 g
Polyunsaturated Fat 7.7 g
Monounsaturated Fat 11.7 g
Cholesterol 0 mg
Sodium 937 mg
Potassium 1117 mg
Total Carbohydrate 31 g
Dietary Fiber 7.9 g
Sugars 15.5 g
Protein 15.4 g

Dietary servings

Per Portion


Fruit 0.1
Meat Alternative 1.5
Vegetables 4.0

Energy sources


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