Zucchini Noodle Pad Thai

We're still having fun playing with the spiralizer and thought this recipe would be good, because it's a little play on Thai food. I already had almost all of the ingredients, so this recipe will probably be pretty easy on your shopping list, I think all I needed to pick up was the zucchini.

Recipe from Inspiralized

-2 whole eggs, scrambled 
-1/4 cup roasted salted peanuts
-1/2 tbsp peanut oil (or oil of choice)
-1 garlic clove, minced
-1 shallot, minced
-1 tbsp flour
-2 medium zucchinis, Blade C

-2 tbsp freshly squeezed lime juice
-1 tbsp hoisin sauce 
-1/2 tbsp soy sauce
-1 tbsp chili sauce 
-1 tsp honey

In a small bowl whisk together all of the ingredients for the sauce.

Place the peanuts into a bag and crush them with a rolling pin -- you don't want huge pieces or a powder, somewhere in between.

Heat a large skillet over medium heat. Add in oil, garlic and shallots. Cook for about 1-2 minutes, stirring frequently, until the shallots begin to soften.

Next add in the sauce, then the flour whisking quickly so that the flour dissolves and the sauce thickens. Cook for 2-3 minutes or until sauce is reduced.
Once the sauce is thick, add in the zucchini noodles, cook for about 2 minutes or until noodles soften and then add in the scrambled eggs and ground peanuts. Cook for about 30 seconds, tossing to fully combine.

This recipe was awesome, heating up the zucchini noodles really helped to soften them and this tasted just like any other pad thai we've made using traditional noodles. I was really happy with how this turned out, the peanuts added a little bit of a textural difference and the sauce was thick enough to stick to the noodles. Overall I was very happy with this. 


  1. Thanks Alecia! I'm not sure where everyone is today!


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