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Recipes || Zucchini (Courgette) Noodle Pad Thai

Since we own a spiraliser, and are trying to eat healthier 80% of the time, I decided it was time that I start utilising it more often. 

After being less than impressed with courgetti in the past, this is my favourite recipe so far. I’ve decided that I shall prepare this noodle substitute more in Asian inspired dishes than in Italian ones. 

Also, please settle an internal debate for me: would you prefer that I call them “courgetti” or “zoodles”?

pad thai

Zucchini Pad Thai
Serves 4
Print
1239 calories
89 g
186 g
86 g
47 g
13 g
1129 g
3373 g
53 g
0 g
66 g
Nutrition Facts
Serving Size
1129g
Servings
4
Amount Per Serving
Calories 1239
Calories from Fat 736
% Daily Value *
Total Fat 86g
132%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 24g
Monounsaturated Fat 42g
Cholesterol 186mg
62%
Sodium 3373mg
141%
Total Carbohydrates 89g
30%
Dietary Fiber 21g
84%
Sugars 53g
Protein 47g
Vitamin A
108%
Vitamin C
433%
Calcium
24%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 zucchinis, spiralised
  2. 1 red onion, spiralised
  3. 1 red pepper, spiralised
  4. 1 tablespoon of rapeseed oil
  5. 1 1/2 cups of bean sprouts
  6. 1 egg
  7. (For sauce)
  8. 5 tablespoons of peanut butter
  9. 3 tablespoons of water
  10. 3 tablespoons of soy sauce
  11. 1 tablespoon of sesame oil
  12. 1 tablespoon of honey
  13. 1 tablespoon of white wine vinegar
  14. 2 cloves of minced garlic
  15. 1 teaspoon of chili paste
  16. (To top)
  17. 2 spring onions, chopped
  18. 2 tablespoons of peanuts
  19. cilantro to garnish
Instructions
  1. Spiralise all your vegetables. Throw all your sauce ingredients into your food processor and pulse until throughly combined. If your sauce is a bit thick try adding just a splash more water. A lot of water comes out of the veg when you cook it, so don't worry too much about it being thick.
  2. Heat the rapeseed oil in a large pan or wok. When it's hot, add your bean sprouts, red pepper and red onion and stir fry for two minutes. Then add in your zucchini and stir fry for another two minutes. With you spatula make an empty space in your pan and crack your egg into it. Scramble that egg and then toss it in amongst all the veg.
  3. After the egg has cooked, remove your pan from the heat. Pour on your sauce and toss to evenly coat everything. Then top with sprinkles of spring onions, peanuts and cilantro.
Notes
  1. After you spiralise your zucchini, wrap it in paper towel and squeeze it tightly to soak up an excess water.
beta
calories
1239
fat
86g
protein
47g
carbs
89g
more
Rhyme & Ribbons http://rhymeandribbons.com/
zucchini noodlescourgette noodles pad thaiclose up of pad thaiside viewzoodles

What’s your experience with the veggies replacing carbs craze? 

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