Name: Thai-Inspired Zucchini Noodles
Ingredients: 1 red bell pepper thinly sliced; 2 cloves garlic, minced; 2 large zucchinis, cut into “noodles”; 2 green onions, chopped; 2 eggs; 1/4 cup cilantro leaves, chopped; 1/4 cup crushed peanuts; Lime wedges for garnish; 3 tbsp fish sauce; 1 tbsp low-sodium soy sauce; 5 tbsp light brown sugar; 2 tbsp rice vinegar; 1 tbsp Tamarind Paste; 1 tbsp Sriracha hot sauce , or more, to taste; 2 tbsp creamy peanut butter

Ingredients

Scale

Stir Fry Ingredients

1 red bell pepper thinly sliced
2 cloves garlic, minced
2 large zucchinis, cut into “noodles”
2 green onions, chopped
2 eggs
1/4 cup cilantro leaves, chopped
1/4 cup crushed peanuts
Lime wedges for garnish

For the Pad Thai sauce:

3 tbsp fish sauce
1 tbsp low-sodium soy sauce
5 tbsp light brown sugar
2 tbsp rice vinegar
1 tbsp Tamarind Paste
1 tbsp Sriracha hot sauce , or more, to taste
2 tbsp creamy peanut butter

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Instructions

Stir Fry Instructions

Add garlic and bell pepper. Cook until the peppers are soft and the garlic is slightly browned.
Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
Make sauce by combining ingredients in a bowl. Set aside before stir frying.
Add the zucchini noodles, sauce, peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!