Zoodle Pad Thai (Vegan & Gluten-Free)
Zoodle Pad Thai is a gluten-free, vegan-friendly, high-protein version of traditional pad Thai. Zucchini noodles and sautéed veggies covered in creamy peanut sauce.
Equipment
Ingredients
Vegetables
- 12 Cups Spiralized Zucchini (about 3 large zucchini)
- 2 Medium Carrots sliced
- 1 Large Crown Broccoli chopped into small pieces
- 8 Ounces Cremini Mushrooms sliced
- 1 Medium Red Bell Pepper thinly sliced
- 2 Cups Frozen Edamame
Sauce
- ¼ Cup Powdered Peanut Butter
- ¼ Cup Chunky Peanut Butter
- ¼ Cup Soy Sauce, Liquid Aminos, or Tamari
- 2 Teaspoons Maple Syrup
- 1 Teaspoon Apple Cider Vinegar
- ⅛ Teaspoon Ground Ginger
- ¼ Cup Water add to thin as desired
Protein
- 1 16 Ounce Block Super Firm Tofu cubed (or protein of choice)
To Serve
- Peanuts
- Scallions
- Lime Wedges
- Sesame Seeds
Instructions
- Cook the protein. If using tofu, add the cubes to a non-stick skillet over medium heat. Cook, stirring occasionally, for 10 minutes, until golden brown.
- Cook the veggies. In a large non-stick skillet over medium heat, add the broccoli, carrots, and edamame. Cook for 3-5 minutes, until starting to soften. Then add the mushrooms and pepper. Cook an additional 3-5 minutes.
- Make the sauce. While the tofu and veggies are cooking, whisk all the sauce ingredients in a small bowl. I used ¼ cup of water to thin the sauce. Feel free to use more or less, depending on your preference.
- Cook the zoodles. Add the zucchini noodles and ¼ cup of the peanut sauce to a large skillet. Cook 4-6 minutes, until the zucchini is soft.
- Serve. Add the zoodles to a bowl and top with veggies, tofu, the remaining sauce, and toppings like lime juice, peanuts, scallions, and sesame seeds.
Nutrition
Calories: 586kcal | Carbohydrates: 66g | Protein: 48g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 0.01mg | Sodium: 1067mg | Potassium: 3165mg | Fiber: 21g | Sugar: 29g | Vitamin A: 8360IU | Vitamin C: 297mg | Calcium: 630mg | Iron: 10mg