Pad Thai Zoodles with Ginger Sauce

2 steps

Updated at: Fri, 26 Jul 2024 21:59:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories449.5 kcal (22%)

Total Fat9.1 g (13%)

Carbs83.8 g (32%)

Sugars53.1 g (59%)

Protein25.7 g (51%)

Sodium238.2 mg (12%)

Fiber27.2 g (97%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

8zucchini

large, or 4 cups store-bought zoodles

4 cupsbroccoli

chopped

2 cupsshredded carrots

2red bell peppers

large, cored, seeded, and sliced

1 cupsugar snap peas

¼ cupfresh cilantro

chopped

¼ cupgreen onions

chopped, white and green parts

2 tablespoonscrushed peanuts

2 cupszucchini

roughly chopped

1 cuporange

or tangerine, segments

2 tablespoonsfresh ginger

Instructions

Step 1

make the zucchini noodles, use a spiralizer or a vegetable peeler to slice the zucchini into very thin strips. Set aside. In a large skillet or wok over medium-high heat, combine the broccoli, carrots, pepper, and sugar snap peas. Sauté 5 to 6 minutes, until the vegetables are soft. Add the zucchini noodles and sauté for an additional 3 to 4 minutes, until the noodles are tender but not soft. Stir in the sauce. Remove the pan from the heat and top the noodles with the cilantro, green onions, and peanuts.

Step 2

Sauce In the bowl of a food processor, combine the zucchini, oranges or tangerines, and ginger. Process until blended well. Adjust the seasoning to taste. Store in the fridge for up to 2 days.