This zucchini noodle pad thai recipe is a healthy and flavorful twist on the classic Thai dish. The zucchini noodles are a perfect low-carb alternative to traditional rice noodles, while the spicy and tangy sauce made with peanut butter and tamarind paste adds a burst of flavor to the dish. This recipe is easy to make, packed with nutrients, and perfect for a quick and tasty weeknight dinner.
Ingredients:
- 2 medium-sized zucchinis, spiralized
- 1 red bell pepper, sliced thinly
- 1 cup of shredded carrots
- 1/2 cup of chopped green onions
- 1/2 cup of chopped fresh cilantro
- 1/2 cup of unsalted peanuts, chopped
- 2 tablespoons of coconut oil
- 2 cloves of garlic, minced
- 1/4 cup of peanut butter
- 1/4 cup of coconut aminos
- 2 tablespoons of tamarind paste
- 2 tablespoons of honey
- 1 tablespoon of Sriracha sauce
- 1/2 teaspoon of sea salt
Instructions:
- In a large skillet, heat the coconut oil over medium-high heat. Add the garlic and cook for 1 minute or until fragrant.
- Add the sliced red bell pepper, shredded carrots, and chopped green onions to the skillet. Cook for 3-4 minutes or until the vegetables are tender.
- In a small bowl, whisk together the peanut butter, coconut aminos, tamarind paste, honey, Sriracha sauce, and sea salt until smooth.
- Add the zucchini noodles to the skillet with the vegetables and pour the peanut sauce over the top. Toss everything together until the noodles are coated in the sauce.
- Cook for an additional 2-3 minutes or until the zucchini noodles are tender.
- Serve the zucchini noodle pad thai hot, topped with chopped cilantro and chopped peanuts.
This zucchini noodle pad thai is a healthy and delicious twist on the classic Thai dish. The zucchini noodles are a perfect low-carb alternative to traditional rice noodles, while the peanut sauce adds a burst of flavor to the dish. Serve it for a quick and tasty weeknight dinner and enjoy the flavorful taste!
