Posted by / Monday, May 7, 2018 / No comments / , , , , , , , ,

Zucchini Pad Thai


3 pounds zucchini
2 tbsp sesame oil
2 eggs
1/4 cup finely chopped shallots
1/2 cup crushed almonds
1/4 cup green onions
1/4 cup cilantro

pad thai sauce

1/8 cup fish sauce
1/8 cup rice vinegar
1/8 cup coconut aminos
1/8 cup lime juice
2 pitted dates
1 tsp sesame oil


Heat a large skillet over medium heat and add 1/2 of the sesame oil. Prepare your zucchini and make it into noodles. Make sure you press the zucchini in some paper towels to absorb some of the liquid. Toss them in the pan and cook for about 6 minutes until tender but not soggy and too soft.

Remove from heat and toss in 1 tbsp of sesame oil and set aside. Pour 1/2 tbsp of sesame oil into the post and lightly beat eggs. Scramble the eggs. Set aside. Add the shallots and cook till lightly brown, add the zucchini noodles and eggs back. Pour the pad thai sauce, almonds, green onion and cilantro and blend well. Serve and enjoy! 

Pad Thai Sauce:

  1. Combine fish sauce, rice vinegar, coconut aminos, lime juice and pitted dates in the blender. Blend for 1 minute and pour in sesame oil till well mixed.

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