Zoodle Pad Thai

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Cilantro
  • 1 tbsp Garlic
  • 3 Green onions
  • 1/2 cup Peanuts, unsalted
  • 1/4 tsp Red chili flakes
  • 4 Zucchini, medium

• Refrigerated

  • 2 Eggs

• Condiments

  • 3 tbsp Less-sodium soy sauce
  • 2 tbsp Lime juice
  • 2 tsp Sriracha sauce

• Baking & Spices

  • 1/2 tsp Paprika
  • 1/4 tsp Salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Rice wine vinegar
  • 2 tsp Vegetable oil

Found on skinnymom.com

Description

Ingredients

• 4 medium zucchini (about 10-ounces each), made into zoodles with spiralizer
• 2 teaspoons vegetable oil
• 1 tablespoon minced garlic
• 3 green onions, sliced in 1-inch pieces
• 2 eggs
• ½ cup unsalted peanuts, chopped
• ¼ cup cilantro, chopped
• ¼ teaspoon salt
• 2 tablespoons sugar
• 3 tablespoons less sodium soy sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons lime juice
• ½ teaspoon paprika
• 2 teaspoons sriracha sauce
• ¼ teaspoon red chili flakes

Directions

• For the sauce: In a medium bowl, whisk together the sauce ingredients and set aside until needed.
• Heat a wok, or large skillet (preferably with high sides) over medium-heat. Add the oil and garlic, and cook until fragrant (about 30 seconds).
• Add the 2 eggs to the pan and lightly scramble for about 30-40 seconds. Add half of the green onions, and peanuts to the skillet, toss for about 30 seconds.
• Add the the zoodles and the set aside sauce to the skillet. Use tongs to gently toss the zoodles into the sauce to evenly coat all of the zoodles.
• Garnish with the remaining uncooked green onions, peanuts, bean sprouts, cilantro and a lime wedge.