Pad Thai with Zoodles - Low Carb, Vegan and Paleo

• Vegan
• Gluten free

• Produce

  • 3 cups Bean sprouts
  • 1 Carrot
  • 1/4 cup Cilantro
  • 3 Garlic cloves
  • 2 Green onions
  • 1 cup Red cabbage
  • 2 tsp Red chili flakes
  • 2 Zucchini, medium

• Refrigerated

  • 12 oz Tofu, extra-firm organic

• Condiments

  • 1/4 cup Lime juice
  • 2 tbsp Peanut butter
  • 2 tbsp Tamari

• Baking & Spices

  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 1/2 tbsp Sesame oil

Found on 80twentynutrition.com

Description

Ingredients

• 2 zucchini medium, shredded into long zoodles
• 1 carrot grated
• 1 cup red cabbage shredded
• 1/2 tbsp sesame oil
• 12 oz extra firm tofu organic, (240 g), cut into 1 square cubes
• 3 garlic cloves minced
• 1/4 cup Lime juice
• 2 tbsp peanut butter
• 2 tbsp Tamari (or sodium-reduced soy sauce)
• 2 tsp Red chili flakes (optional)
• 3 cups bean sprouts
• 2 Green onions sliced
• 1 tbsp sesame seeds
• 1/4 cup cilantro chopped

Directions

• Make your zucchini noodles with your tool of choice. Grate your carrots and slice and shred the cabbage.
• Heat half of the oil in a saucepan over medium heat. Add the tofu cubes and sauté until it starts to turn golden (about 5 minutes). Add the minced garlic and stir until light brown.
• Add the zucchini noodles, carrot, cabbage, lime juice, peanut butter, tamari and red chili flakes (if using). Stir to combine. Sauté until the veggies soften (about 5 minutes). Add the bean sprouts, stir and remove from heat.
• Top with sliced green onions, sesame seeds and cilantro. Serve and enjoy!