Zoodle Pad Thai

May 29, 2017

Zoodle Pad Thai


  • 1 carrot
  • 3 tablespoons soy sauce
  • 14oz tofu (1 package)
  • 2 cloves garlic
  • 1/2 cup red cabbage
  • 1/2 cup bamboo shoots
  • 2 tablespoons peanut butter
  • 1 tablespoon brown sugar
  • 1 Medium zucchini
  • 1/4 Medium red bell pepper
  • 2 tablespoons lime juice


1. Spiralize one zucchini and one large carrot. Set aside.
2. In a small bowl, whisk together lime juice, soy sauce, and brown sugar.
3. In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high. Add tofu in a single layer and cook until golden brown on both sides. Transfer to cutting board.
4. Add 1 1/2 teaspoons oil, garlic, red bell pepper, red cabbage and bamboo shoots to skillet and cook until softened, 5 minutes. Add lime-juice mixture and bring to a simmer.
5. Add zucchini noodles and cook, stirring frequently, 1 minute, add tofu and gently toss to combine.
6. Heat the peanut butter in a microwave for a few seconds, pour the peanut butter sauce over your dish.
7. Divide among 4 plates and top with peanuts and peanut butter sauce.

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