Vegetarian Pad Thai-Inspired Zoodle Recipe

by Registered Dietitian, Andrea Holwegner | Jun 7, 2017

Vegetarian Pad Thai-Inspired Zoodles Recipe

Sponsored recipe from The Peanut Bureau 

A twist on a favourite, this vegetarian Pad Thai will have your mouth watering. Zucchini noodles (or zoodles) replace the traditional rice noodles for a meal that’s loaded with nutrients and protein power. More great recipes can be found at www.peanutbureau.ca

Prep time: 30 minutes

Cooking time: 5 minutes

Makes 4 servings

What you need:

Sauce

• 1/3 cup vegetable broth
• 3 tbsp ketchup
• 2 tbsp each peanut butter and lime juice
• 2 tsp finely grated ginger
• 1 tsp soy sauce
• hot Chinese chili garlic sauce, to taste
• 2 tsp cornstarch

Pad Thai

• 350g block extra-firm tofu
• 1/2 tsp hot pepper sauce
• 1 small zucchini
• 2 tbsp oil, preferable peanut
• 1 shallot, thinly sliced
• 2 cloves garlic, minced
• 3 cups thinly shredded Nappa cabbage
• 1/2 red pepper, thinly sliced
• 1/2 cup coarsely grated carrot (about one small)
• 1/2 cup thinly sliced snow peas
• 1/2 cup bean sprouts
• 2 tbsp chopped peanuts

How to make:

1. Place tofu on paper towel-lined plate. Place a few more paper towels on top of tofu, followed by another plate. Place something heavy on top to weigh down tofu and drain liquid, for about 30 minutes.
2. Meanwhile, whisk broth with ketchup, peanut butter, lime juice, ginger, soy sauce and chili garlic sauce. Whisk in cornstarch, and set aside.
3. Pat tofu dry, then cut into 1/2 inch pieces, and toss with hot pepper sauce. Using a vegetable peeler, “peel” zucchini into strips. Turn zucchini occasionally so that strips are even. Alternatively, a spiralizer can be used to create zucchini noodles. 
4. Heat 1 tbsp oil in large non-stick frying pan over medium-high heat. Add tofu and stir fry until golden on all sides, about 3 minutes. Remove from pan and set aside. Add remaining oil to pan. Add shallot and garlic, and stir fry for 30 seconds. Add cabbage, red pepper, carrot, snow peas and zucchini noodles. Stir fry for 1 to 2 minutes, just until vegetables begin to soften. Add sauce and return tofu to pan. Continue to stiry fry until vegetables are coated and tofu is hot, 1 to 2 minutes. Stir in bean sprouts. Serve sprinkled with peanuts.

Per Serving:

• Calories: 390
• Fat: 18 g
• Protein: 15 g
• Carbohydrates: 20 g
• Fibre: 5 g
• Sugar: 8 g
• Sodium: 340 mg