Zucchini Noodle Pad Thai Simple and Savory Delight

Ingredients

• 3 medium zucchinis, spiralized into noodles
• 1 cup bean sprouts
• 1 whole red bell pepper, sliced
• 1 whole carrot, julienned
• 2 whole green onions, chopped
• 2 large eggs, lightly beaten
• 3 tablespoons tamari (or soy sauce)
• 1 tablespoon fish sauce (optional)
• 1 tablespoon peanut butter
• 2 tablespoons lime juice
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh cilantro, chopped (for garnish)
• 0 to taste crushed peanuts (for garnish)
• 0 to taste lime wedges (for serving)
• 0 to taste salt and pepper

Instructions

1. Start by spiralizing the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips. Set aside.
2. In a large skillet or wok, heat the sesame oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Pour in the beaten eggs and scramble until fully cooked. Push the eggs to one side of the skillet.
4. Add the sliced bell pepper, carrot, and zucchini noodles to the skillet, tossing well to combine. Cook for about 2-3 minutes until the zucchini is slightly softened but still has a crunch.
5. Add the tamari, fish sauce (if using), peanut butter, and lime juice to the skillet. Toss everything together until well-combined and heated through.
6. Stir in the bean sprouts and green onions, cooking for an additional minute. Season with salt and pepper to taste.
7. Remove from heat and plate the Zucchini Noodle Pad Thai. Top with chopped cilantro and crushed peanuts for added flavor and crunch.