Zucchini Noodle Pad Thai

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Oodles of zoodles! Yes, zoodles can make the world go round… or at least make it easier to squeeze in some veggies. Zoodles are zucchini noodles for those of you not in the know. I love using them in place of pasta. They keep calories down, add a nice punch of vitamins and fiber, and really don’t taste bad.

If you’re shaking your head at me in doubt, know that you can vary the ratio of noodles to zoodles and find one that fits you. You can do mostly noodles with just a few zoodles, or go all in and do 100% zoodles. Start slow and increase the ratio over time. You might find that you really like them.

That’s when you can get creative and start spiral slicing all kinds of veggies like yellow squash, beets, carrots, and sweet potatoes.

Zucchini Noodle Pad Thai Zoodle Pad Thai

  • 4 large zucchini squash (~400g), spiralized
  • 3 medium carrots (~200g), sliced
  • 2 cups (150g) frozen edamame, shelled
  • 1/4 cup (64g) creamy peanut butter
  • 1/4 cup low sodium soy sauce
  • 2 Tbsp (60g) white miso paste
  • 1-2 tsp sriracha, to taste
  • Cilantro, lime slices, and peanuts for garnish (optional)

Use a spiral slicer like the Spiralizer or Vegetti to cut your zucchini into noodles. Peel and slice the carrots into coins, or if they are large enough, you can also make them into noodles. Heat a large pan over medium heat and spray with non-stick spray. Add the carrots and edamame, and cook for about 5 minutes until the carrots begin to soften and the edamame warms.

Add the zucchini noodles and cook for about 5 minutes, stirring occasionally until the noodles are cooked to the texture you like. Remove from heat. Mix the peanut butter, soy sauce, and miso with a little water to make a dressing. Add sriracha to taste. Toss the vegetables with the sauce until coated.

Divide into bowls and garnish with fresh cilantro, lime slices, and peanuts if desired.

Makes 4 servings at approximately 284 calories each – 18g protein, 26g carbs, and 12g fat.

If you’re in a hurry, you can completely skip the stovetop method and microwave the veggies until tender and warm. This will take you about 5 minutes total. A quick microwave, toss in the dressing, and dinner is on the table.

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