This simple version of vegetable Pad Thai has got me hooked. With only a few ingredients, a tool (julienne peeler), and 20 minutes (or less) you can have a giant bowl of this yumminess. Garnish this with crushed peanuts, cilantro, and sesame seeds and forever forget carry-out.
Total Time
25min
4.5
12 Ratings
Author: Vodka & Biscuits
Servings:
4
Ingredients
•
4
Large
Zucchini
•
4
Carrots
•
1 2/3
cups
Bean Sprouts
•
1/2
cup
Edamame
•
3
cloves
Garlic
, minced
•
2
in
Fresh Ginger
, minced
•
to taste
Salt
•
to taste
Ground Black Pepper
•
2
Tbsp
Olive Oil
•
4
Tbsp
Low-Sodium Soy Sauce
•
2
Tbsp
Creamy Natural Peanut Butter
•
3
Tbsp
Warm
Water
•
1
pinch
Crushed Red Pepper Flakes
•
1/4
tsp
Sesame Oil
•
to taste
Sesame Seeds
•
to taste
Scallions
, sliced
•
to taste
Peanuts
, crushed
•
to taste
Fresh Cilantro
Cooking Instructions
1.
Using a Julienne peeler or Zoodle machine, make noodles from the Carrots (4) and Zucchini (4). Set aside with the Bean Sprouts (1 2/3 cups), Edamame (1/2 cup) and whatever else you are making.
2.
Heat the Olive Oil (2 Tbsp) in a saute pan over medium-high heat. Cook the Garlic (3 cloves) and half of the Fresh Ginger (2 in)
3.
Toss in the vegetables. Season with Salt (to taste) and Ground Black Pepper (to taste). Cook 7 to 10 minutes until warm and tender, keeping a crunch on the vegetables.
4.
For the sauce, mix Low-Sodium Soy Sauce (4 Tbsp), Creamy Natural Peanut Butter (2 Tbsp), Water (3 Tbsp), Crushed Red Pepper Flakes (1 pinch), Sesame Oil (1/4 tsp) and remaining ginger together. Transfer half of the sauce to a bowl to use later.
5.
Toss the sauce with the noodles. Add more if you want it more saucy.
6.
Once everything is tossed and the sauce is melty/creamy, garnish with Sesame Seeds (to taste), Scallions (to taste), Peanuts (to taste), and Fresh Cilantro (to taste).
Nutrition Per Serving
CALORIES
224
FAT
13.6 g
PROTEIN
10.0 g
CARBS
20.4 g
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