Zucchini Noodle Pad Thai Recipe

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:

1. In a large skillet, heat the coconut oil over medium-high heat. Add the garlic and cook for 1 minute or until fragrant.
2. 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.
3. In a small bowl, whisk together the peanut butter, coconut aminos, tamarind paste, honey, Sriracha sauce, and sea salt until smooth.
4. 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.
5. Cook for an additional 2-3 minutes or until the zucchini noodles are tender.
6. 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!