All of the amazing Pad Thai flavor you love with zero guilt!
Ok! So let’s have a little Asian “take-out” dinner night! I think right around this time of year everyone is ready for a little meal change up after everyone is a month or so into their new year healthier eating goals.
But we don’t have to sabotage those healthy eating goals you have worked so hard at over the last month! As much of a real foodie, healthy eating advocate as I am, I also very much understand that if we eat the same thing day and day out we are not only going to get bored with food, we aren’t going to get the variety in our diet that is so needed for balancing minerals in our bodies.
I have a serious love for all things Asian food! My husband and I used to go out for Thai & Chinese all the time while we were dating. So when we made the real food switch, one of my goals was to re-create our favorite take-out dishes in a healthier way.
Food was absolutely meant to be enjoyed, and real food really does taste so good! One of our family favorites is making sweet & sour stir frys, and one of my go-to quick lunches are these 15 minute Asian noodle bowls! I am really hooked to my veggie spiralizer!
This Pad Thai copycat is seriously loaded with veggies, but with the magic of a spiralizer or julienne veggie peeler, those veggies feel just like indulgent noodles! Since zucchini has a really neutral flavor, it really just takes on the amazing Pad Thai punch of the sauce.
Vegetable Pad Thai
- 1/4 tsp vinegar, white wine
- 1/4 cup coconut aminos
- 3 tablespoon ketchup
- 3 tablespoon maple syrup, pure
- 2 clove garlic
- 1/4 teaspoon cayenne or red pepper
- 1/4 teaspoon red pepper/chili flakes
- 5 small zucchini
- 2 tablespoon sesame oil
- 2 tablespoon butter, unsalted
- 1/2 cup, pieces or slices mushrooms, white
- 3 clove garlic
- 1/2 medium bell pepper, red
- 5 stalk green onion
- 2 medium carrot
- 2 large egg
- 1 cup walnuts, chopped
- 1 stalk green onion
- Whisk the white vinegar, coconut aminos, ketchup, maple syrup, garlic, cayenne pepper, and red pepper flakes in a small bowl to make the sauce. Set aside.
- Melt 2 Tablespoons of sesame oil or butter in a skillet. Spiralize zucchini and cook the zucchini noodles for 2 minutes with a small pinch of sea salt. Don’t overcook! They will soften a little more when they drain after cooking. After cooking the zoodles for a couple minutes, set aside in a strainer to drain their water while you cook the rest of the meal.
- Melt another few Tablespoons of sesame oil and butter in the skillet and add the mushrooms, garlic, and bell pepper.
- Add a pinch of sea salt and cook over medium heat for 2 minutes.
- Add the green onions and carrots and cook another few minutes.
- Add the eggs and stir continuously until the eggs are cooked through.
- Add the sauce, warm through, and then add the cooked/drained zucchini noodles (I like to even give them a gentle squeeze to get some of the water out.) Simmer for a minute and then serve garnished with chopped nuts and scallions.
Renee blogs at Raising Generation Nourished, and with 3 girls ages 5 and under, she is passionate about raising the next generation of kids with a better understanding where their food comes from and how food affects their bodies.