Go Back

Zucchini Noodle Pad Thai

Ingredients

FOR THE ZUCCHINI “NOODLES”

  • 2 extra large or 12 small zucchini (enough to make 10 cups of noodles)
  • 4 Tbsp. coconut oil
  • 1 Tbsp. Thai red curry paste
  • 1 Tbsp. lime juice
  • 1 Tbsp. tamarind concentrate
  • 2 tsp. fish sauce (optional)
  • 1/2 tsp. salt

FOR THE PAD THAI:

  • 1 cup chopped cilantro
  • 1 cup coarsely chopped dry roasted unsalted peanuts
  • 1/2 cup chopped mint
  • 1/2 cup green onion, thinly sliced
  • 1 small red bell pepper, thinly sliced

FOR THE PEANUT SAUCE:

  • 2/3 cup creamy peanut butter
  • 1/4 cup water
  • 1 Tbsp. lime zest
  • 1 -2 inch piece lemongrass, thinly sliced
  • 2 Tbsp. minced ginger
  • 1 Tbsp. sriracha sauce
  • 2 cloves garlic
  • 6 Tbsp. lime juice
  • 3 Tbsp. agave
  • 3 Tbsp. tamari

Instructions

PREPARE THE ZUCCHINI NOODLES:

  • Use a spiralizer to cut the zucchini into angel hair threads, OR use the smallest setting on a mandolin, OR use a vegetable peeler to cut long strips of zucchini, then slice into thin noodles. You’ll need a total of 10 cups of noodles.
  • Place the noodles in a large bowl.
  • Heat the coconut oil over medium heat just until it liquifies.
  • Remove from heat and stir in the red curry paste, lime juice and tamarind concentrate.
  • Sprinkle salt over zucchini, then toss in the coconut oil mixture.
  • Set aside, covered, for 30 minutes.

MAKE THE PEANUT SAUCE:

  • Place the peanut butter, water, lime zest, lemon grass, ginger, sriracha sauce, garlic, lime juice, agave and tamari in a blender and process until smooth. The sauce will be quite thick.

ASSEMBLE THE PAD THAI:

  • Drain most of the marinade off the zucchini noodles. Reserve the extra marinade and set it aside.
  • Pour half of the peanut sauce over the zucchini and toss to coat. Toss in some of the reserved marinade to thin the peanut sauce if it is too thick.
  • Toss in the cilantro, peanuts, mint, onion and bell pepper and serve immediately (at room temperature) with the extra peanut sauce on the side.