Peanutty Pad Thai Zoodles
Pad Thai Zoodles are the ultimate dinner dish for days when it's too hot to cook. They're also a great way to sneak more vegetables into your diet.
Equipment
- Spiralizer
Ingredients
- ¼ cup natural creamy peanut butter
- 2 tablespoons rice wine vinegar
- 3 tablespoons water
- 1 tablespoon toasted sesame oil
- 1 tablespoon tamarind paste
- 1 tablespoon lime juice
- 1 tablespoon tamari
- 1 teaspoon fresh ginger minced
- 1 teaspoon garlic chili paste
- 1 garlic clove minced
- 3 medium zucchinis
- 1 cup Baked Tofu or one 8-ounce package store-bought baked tofu, diced
- 2 cups napa cabbage shredded
- 2 cups mung bean sprouts
- 1 red bell pepper sliced into thin strips
- 2 carrots sliced into thin strips
- 2 scallions sliced
- ¼ cup cilantro chopped
- ¼ cup toasted peanuts chopped
- 1 lime cut into wedges
- Sriracha for serving, optional
Instructions
- In a small bowl, whisk together the peanut butter, rice wine vinegar, water, sesame oil, tamarind paste, lime juice, tamari, ginger, garlic chili paste, and garlic.
- If you have a spiralizer, spiralize the zucchinis. If not, use a vegetable peeler or julienne peeler to slice the zucchinis into thin strips.
- In a large bowl, toss together the zucchini, cabbage, red pepper, carrots, scallions, and cilantro. Gently toss in the peanut sauce.
- Divide the noodles among bowls. Garnish with peanuts and lime wedges. Serve with Sriracha, if using.