10 Minute Pad Thai Zoodles
Satisfy your takeout craving in less than 10 minutes with this 10-Minute Pad Thai Zoodles recipe using spiralized zucchinis as noodles. The sauce is made with creamy almond butter and coconut aminos, which complement the sautéed zoodles perfectly. You can add an additional egg, or even some chicken or salmon for extra protein.
Servings: 2 servings
- 75 ml Water
- 3 tbsp creamy unsweetened almond butter
- 1 tbsp Coconut Aminos
- 1 tsp chili sauce or hot sauce
- 2 tbsp Coconut Sugar
- 1 clove garlic minced
- 1/2 ea lime juiced
- 2 tbsp avocado oil
- 1 ea egg optional
- 1/2 ea sweet onion chopped
- 3 tbsp chopped nuts your choice
- 3 tbsp Scallions chopped
- 2 ea zucchini medium size
Whisk together water, almond butter, coconut aminos, hot sauce, coconut sugar, garlic, and lime juice in a bowl and set aside.
In a medium-sized skillet, heat oil and sauté the chopped onion until translucent.
Pour the whisked egg in with the onion, gently stirring for about a minute to cook the eggs and to break them up into small bits.
Stir in the sauce and spiralized zucchini noodles, or “zoodles,” and cook for a couple more minutes.
Add in the chopped nuts and scallions, cooking for another minute.
Divide into two bowls and serve immediately.
*Omit egg for a vegan-friendly recipe.
Recipe courtesy of Rachel Mansfield in the new book Keto Reset
Serving: 1serving | Calories: 423.84kcal | Carbohydrates: 20.21g | Protein: 7.66g | Fat: 37.19g | Saturated Fat: 3.56g | Cholesterol: 1.86mg | Sodium: 253.23mg | Potassium: 270.51mg | Fiber: 3.71g | Sugar: 9.91g | Vitamin A: 89.73IU | Vitamin C: 3.66mg | Calcium: 104.46mg | Iron: 1.41mg