Zucchini Pad Thai (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 egg, large
02 -
1 garlic clove, finely chopped
03 -
1/3 cup peanuts, chopped
04 -
2 zucchini, medium-sized, spiralized
05 -
1 tablespoon hoisin sauce
06 -
1 tablespoon soy sauce (low sodium)
07 -
1 tablespoon water combined with 1 tablespoon flour
08 -
1 tablespoon hot chili sauce
09 -
1 tablespoon honey or brown sugar (light)
10 -
1 tablespoon coconut or vegetable oil, split into 2 parts
11 -
2 tablespoons lime juice, freshly squeezed
12 -
Cilantro leaves or green onion slices for topping
# Instructions:
01 -
Mix the garlic, lime juice, soy sauce, hot sauce, sweetener (either honey or sugar), and hoisin sauce together in a small bowl.
02 -
Warm 1 teaspoon of oil over medium heat in a skillet. Crack the egg into the skillet and scramble it until cooked. Take the egg out and set it aside.
03 -
Put the skillet back on medium heat and add the rest of the oil. Pour the sauce in and cook for a couple of minutes. Then mix in the flour-water slurry and continue cooking for another 3 minutes until the texture is thicker and the sauce reduces slightly.
04 -
Stir the zucchini noodles into the skillet with the sauce. Cook for 2-3 minutes, just until they soften a bit. Add the scrambled egg, stirring to combine everything.
05 -
Top with the peanuts, cilantro, or green onion slices, and enjoy right away.