So on Friday as I was reading through some posts on Facebook (please like & join my page there if you haven't already) I saw that a request was made in a group from someone bored with heir everyday menus. They were looking for a low carb, vegetarian recipe. Instantly I thought of my yummy Pad Thai made with zoodles rather than rice noodles. It is filling, warming and just super satisfying AND it was exactly what was being asked for. It is a little time consuming but so worth every step of the prep and the more often you make it the faster you will become Of course you can use rice noodles or any other noodle if you don't care for zoodles. You can also change the protein to make the recipe fit your taste. My family likes when I use salmon in place of the tofu. You will never guess what I am making for dinner at home tonight!
Zoodle Pad Thai Recipe
Ingredients for Pad Thai:
3 - 4 zucchini
1 red onion sliced pole to pole into thin wedges
2 cups bean sprouts
2T chopped garlic
2T chopped lemon grass
2T fresh chopped ginger
1 - 2T red pepper flakes or 1 fresh red chili seeded & chopped
1 lb firm tofu pressed & drained. sliced into 1/4 inch thin triangles
1 bunch green onions cut into 1 inch long piece
1/4 cup chopped fresh cilantro
Ingredients for Sauce:
6T tamari sauce
2T tomato paste
2T Sriracha sauce
1/4 cup rice wine vinegar
3T lime juice
Mix the ingredients for the sauce together in a measuring cup and set aside
Spiralize the zucchini and put it into a colander. Sprinkle zucchini with salt and let drain for 30 minutes. Press tofu to remove excess water. Rinse and squeeze the zucchini noodle to remove as much water as possible. Set aside. Cut pressed tofu into 1/4 thin triangles. Using a wok or large frying pan heat a few tablespoons of peanut oil In batches fry the tofu triangles until they are browned on both sides. Drain on paper towels. After the tofu is browned. Add a few more T of peanut oil to the wok. Add to the wok in this order- garlic, onion, lemon grass, ginger. Stir fry then add zucchini, sprouts, green onions and chili pepper. Add the tofu. Pour the sauce into the wok. Using tongs mix together well. Sprinkle with chopped peanuts & cilantro. Squeeze fresh lime juice. Enjoy !
Hi, I'm Chef Shoshana. I have been cooking as long as I can remember starting out in both of my grandmothers kitchens learning by observing and practice. Over the years I have cooked my way through all of life's moments; cooking for family, friends, and clients. For me cooking has always been an expression of caring and love. Each meal I prepare is a reflection of that. When I cook for a client I want them to feel as if the meal was made by a loved one especially for them. The blog section of my website is where you will find recipes & anecdotes from my daily experiences in the kitchen with both clients and family. I hope you enjoy!