Zucchini Pad Thai
Top this pad Thai with 3 ounces of grilled tofu or chicken for an extra protein punch!
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Ingredients
2
organic eggs
1/4 cup
peanuts
1/2 tsp
olive oil
1 clove
minced garlic
1
minced shallot
1/2 cup
carrots, shredded
1 tbsp
coconut flour
1 tbsp
roughly chopped cilantro, (plus whole cilantro leaves for garnish)
3
large zucchini
Sauce
1/4 cup
peanut butter, (or almond butter)
3 tbsp
freshly-squeezed lime juice
2 tbsp
soy sauce, (or tamari)
1 tbsp
chili sauce
1 tbsp
honey
2 tbsp
water
Instructions
1. Scramble eggs and set aside.
2. Place all ingredients for sauce in a bowl and whisk together. Set aside.
3. Place peanuts in a food processor and pulse until finely ground. (No big pieces should remain.)
4. Place a large skillet over medium heat. Add oil, garlic and shallots and cook for 1-2 minutes, until shallots begin to soften. Add sauce and flour and whisk until flour dissolves and sauce thickens. Cook for an additional 2-3 minutes or until sauce is reduced and thick.
5. Add zucchini noodles and cilantro and stir to combine thoroughly. Cook for 2 more minutes (or until the noodles soften) and add scrambled eggs and peanuts. Cook for 1 minute longer.
6. Place on plate, garnish with cilantro and enjoy!