Pad Thai Zucchini Noodles

Ingredients

• 4 medium zucchini, spiralized into noodles
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 8 ounces firm tofu, pressed and cubed
• 2 eggs, beaten
• 1/3 cup pad thai sauce
• 1 cup bean sprouts
• 3 green onions, sliced
• 1/4 cup roasted peanuts, crushed
• 1 lime, cut into wedges
• 2 tablespoons fresh cilantro, chopped
• 0 crushed red pepper flakes, to taste

Method

1. 1

   Spiralize the zucchini into noodles and lay them on paper towels to drain excess moisture for 10 minutes.

2. 2

   Heat the vegetable oil in a 9-inch skillet over medium-high heat and add the garlic, cooking until fragrant, about 30 seconds.

   0:30 · Cook garlic
3. 3

   Add the tofu cubes and cook, stirring occasionally, until lightly browned, about 4 minutes.

   4:00 · Brown tofu
4. 4

   Push the tofu to one side of the skillet, pour in the beaten eggs, and scramble until just set, about 1 minute.

   1:00 · Scramble eggs
5. 5

   Add the zucchini noodles and pad thai sauce to the skillet, tossing to coat evenly.

6. 6

   Stir-fry the noodles until just tender but still slightly firm, about 2 minutes.

   2:00 · Stir-fry noodles
7. 7

   Remove from heat and fold in the bean sprouts and green onions.

8. 8

   Divide among plates and top with crushed peanuts, cilantro, and a lime wedge. Serve immediately with red pepper flakes on the side.