Veggie Noodle Pad Thai

I recently went on an awesome trip to Thailand and guess what I ate there? Among other things, Pad Thai. And of course, the Thai people really know how to make an fabulous Pad Thai! The downside is, after two weeks there and several servings of Pad Thai, my clothes were a little tight when I got home! Too many noodles…

So I devised a recipe based on that delicious Pad Thai I had in Thailand but without the starchy, fattening noodles! Instead you can use zucchini spirals or yellow squash spirals. Same great taste, but without the high glycemic, fattening effect of the rice noodles.

This awesome recipe uses “Zoodles” or zucchini spirals. You get extra nutrition, more fiber and all the health benefits of zucchini, without the high glycemic starchy rice noodles. It’s every bit as delicious, even better!

Best Pad Thai

1/2 cup Tamarind sauce (can be found in Asian grocery store if not your usual one)1 1/2 Tbsp Fish Sauce
1 Tbsp Rice Vinegar
1 Tbsp Sugar
1 Red bell pepper
1/2 tsp paprika
2 Tbsp coconut oil or olive oil
2-3 minced garlic cloves
6-10 shrimp, peeled and deveined
2 ounces tofu, cubed in 1/2″ cubes
1 beaten egg
1/2 cup bean sprouts
1/4 cup unsalted peanuts, chopped (optional)
Handful of fresh cilantro, chopped
Fresh lime
Red pepper flakes or sriracha sauce to taste

Stir fry veggie noodles for about 3-5 minutes until done but still tender crisp,not soggy. Remove from pan, drain off excess juice, and place on a plate. Pour beaten egg in hot pan and let it cook in one piece. Remove to plate.
Combine sauce ingredients. Heat oil in pan, add garlic and saute 30 seconds. Add shrimp and tofu. Stir and cook for 1 minute. Add noodles, and sauce and stir fry until everything is heated through. Stir in bean sprouts. Serve on plate, topped with egg, cilantro and peanuts. Garnish with lime on the side. Serves 2-4.

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