Vegan Zoodle Pad Thai
Vegan, Low-Calorie, Low-Carb, Gluten-Free and Incredibly Delicious

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Vegan Zoodle Pad Thai

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Ingredients

Adjust Servings:
4 small to medium, spiraled using the spaghetti blade Zucchini you may use yellow or green; I used green
1/s small cabbage, shredded Red Cabbage
1, sliced in thin strips Red Bell Pepper
1 medium,l sliced in thin strips White Onion
1 cup Shredded Carrots
1 inch grated Fresh Ginger Root
Sauce
1/4 cup Homemade Peanut Butter or Almond Butter
2 Tablespoons Lime Juice
2 Tablespoons Low Sodium Soy Sauce or Tamari
2 Tablespoons Pure Maple Syrup
2 teaspoons, grated Fresh Ginger Root
1 teaspoon Red Pepper Flakes
3 Tablespoons Water
Garnish
1 ounce per bowl Peanuts
1 ounce, chopped per bowl Cilantro
1; cut into 4 wedges Lime
4 sliced thin Green Onions

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Cuisine:

    Zoodle Pad Thai is a low-fat, low-carb, gluten-free delicious version of one of your favorite meals. Don't miss out on one of your favorite dishes when you can eat it without losing the taste or flavor of a typical pad thai dish.

    • 30 minutes
    • Serves 4
    • Easy

    Ingredients

    • Sauce

    • Garnish

    Directions

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    A typical Pad Thai with tofu contains 940 calories, which is far too many. My Zoodle Pad Thai has approximately 260 calories. Although I don’t count calories, I am not eating 940 calories when I can eat 260 instead, without losing flavor or taste.

    Zoodles are my new favorite go to staple! Since reading Eat to Live, and taking another step toward good health, I  deleted pasta from my menu and added Zoodles. I can honestly say, with my new love of Zoodles, I don’t miss pasta at all.

    In fact, I love Zoodles more now that I cook with them often. Although my family adores pasta, everyone in our family has raved about the Zoodle dishes I created. In fact, my son called recently to find out when I was making Zoodle Pad Thai again.

    “Zoodles” are zucchini noodles, or spaghetti-like strands made from spiralized, raw zucchini. Low in calories and carbohydrates, zoodles contain no flour or wheat, making them gluten-free.  Although Zoodles take minutes to prepare, cooking them properly demands particular attention. Many people make the mistake of cooking their Zoodles too long, creating soggy noodles. Because zucchini contains so much water, the amount of time you cook them, as well as how much sauce you use, is detrimental. Too much sauce creates a soupy, undesirable consistency.

    Although many people suggest not cooking the noodles at all, I prefer to cook them to maintain heat throughout the dish I am preparing. It literally takes 3 minutes to cook the Zoodles, in a Wok. A high heat Wok cooks the Zoodles perfectly without making them soggy.

    A small amount of sauce goes a long way because of the zucchini contains so much water. Less is more, which is quite beneficial in terms of calories and taste. Although most of the water evaporates from the other vegetables, when you add the Zoodles and sauce last, everything comes together.

    I add a few peanuts, a wedge of lime, and some cilantro to bring it all together. Try it, you may LOVE it!

     

    Steps

    1
    Done

    Prepare Vegetables

    Spiralize the zucchini using the spaghetti blade. (Choose small/or medium zucchini). Large zucchinis are great for baking, but Zoddles are best prepared using small or medium zucchinis.
    Shred cabbage and carrots,
    Slice red bell peppers and onions.
    Grate ginger.

    2
    Done

    Low-Fat Peanut Sauce

    Blend all ingredients in a small blender.

    3
    Done

    Cooking the Pad Thai

    Heat a Wok to medium high heat, WITHOUT ANY OIL. You do not need oil. The vegetables contain so much water, you don't need oil.
    Add the onion first. Cook until translucent.
    Add cabbage. Cook for a few minutes.
    Add Carrots and Red Bell Pepper.
    Cook and toss for a few minutes.
    Add Zucchini and cook for 3 minutes, tossing often to make sure it gets hot.
    I use a timer for this.
    Add sauce and toss.
    Remove from heat.

    4
    Done

    Serve

    Remove from the Wok using tongs.
    Add cilantro, peanuts (optional), green onions, and a lime wedge.

    5
    Done

    Kathy Carmichael

    Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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