Zucchini Pad Thai Noodles

Zucchini Pad Thai Noodles

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 2
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Ingredients


2 cup Bean sprouts
1 tsp packed Brown sugar (for sauce)
1/2 tsp Cayenne pepper (for sauce)
1 tsp Chili garlic sauce (for sauce)
1 large egg Egg
2 tbsp Fish sauce (for sauce)
3 clove(s) Garlic (minced)
3 stalk(s) Green onion, scallion, ramp (sliced in 1 inch pieces)
2 tbsp Olive oil (divided)
1/2 medium pepper(s) Red bell pepper (seeded and thinly sliced)
2 tbsp Rice vinegar (for sauce)
1/3 cup Peanuts, roasted
227 gm Shrimp (peeled and de-veined)
3 tbsp Tomato ketchup (for sauce)
2 medium Zucchini

Instructions


Make the Sauce: in a small bowl, combine the sauce ingredients (vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, and chili garlic sauce), set aside.

Cut the zucchini into noodles or long pasta by using a vegetable spiralizer tool.

Heat a large pan on medium-high heat. Add one tablespoon of olive oil (reserve the other half for later). Then add zucchini noodles and cook for about 2-3 minutes or until the zucchini noodles are tender. Don't overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite.

Let the noodles rest for about 3 minutes to allow all the moisture to release. Remove the noodles from the pan and drain the excess water.

Carefully wipe the same pan remove the excess water, then re-heat the pan on medium-high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 1 minute. Add the shrimp and cook until shrimp is tender and becomes pink, 3-4 minutes.

Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetables until the egg is cooked.

Add the zucchini noodles back into the same pan, then add the sauce. Cook for about 1 more minute or until the zucchini noodles are heated through. Then stir in the bean sprouts.

Serve the warm zucchini pad thai noodles with roasted peanuts and cilantro.

Nutrition Facts

Per Portion

Calories 581
Calories from fat 288
Calories from saturated fat 46
Total Fat 32 g
Saturated Fat 5.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.9 g
Monounsaturated Fat 17.7 g
Cholesterol 269 mg
Sodium 1907 mg
Potassium 1410 mg
Total Carbohydrate 32 g
Dietary Fiber 7.6 g
Sugars 20.9 g
Protein 41 g

Dietary servings

Per Portion


Meat 1.3
Meat Alternative 1.0
Vegetables 4.8

Energy sources


Pygal22%436.562933566127.91276539950%395.897321535281.29795865528%312.219110637139.2701737222%50%28%CarbohydratesFatProtein
Recipe from:
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