This quick, vibrant veggie-only is a taste and texture sensation that comes together in sub-30 minutes. A quick sauce with Sesame Stir Fry Blend and a handful of pantry staples brings together the dish. Rice noodles are wok-tossed with zucchini, carrot, shallot and garlic then garnished with crunchy peanuts and bright cilantro – a delightful, meat-free twist on a Thai classic.
Time:
30 min.Rating
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Loading...| For the Sauce: | |
| 2 Tbl Coconut Aminos | |
| 3 Tbl Light Brown Sugar | |
| 2 tsp Sesame Stir Fry Blend | |
| 1/4 cup fresh lime juice, plus wedges for serving | |
| For the Stir Fry: | |
| 8 oz pad thai (flat rice) noodles | |
| Roasted Chile Avocado Oil | |
| 3 shallots, thinly sliced | |
| 3 cloves garlic, minced | |
| 1 zucchini, spiralized or cut into long strips | |
| 1 cup shredded carrot | |
| 2 eggs, beaten | |
| 4 scallions, thinly sliced | |
| Roasted peanuts and chopped cilantro, for serving |
| 1. | Put noodles in bowl and cover with very hot water. Let soak until pliable, about 5 minutes. Transfer to a colander and drain. |
| 2. | In a bowl, whisk together the coconut aminos, brown sugar, lime juice and Sesame Stir Fry Blend. |
| 3. | In a large skillet or wok, heat 1/4 cup Roasted Chile Avocado Oil until shimmering. Add the shallots and garlic and cook over high heat until lightly browned, about 3 minutes. Add the zucchini and carrot and stir fry until softened - about 4 minutes. Add the noodles and stir fry until heated through, about 2 minutes. |
| 4. | Push the noodles to the side and add a Tbl Roasted Chile Avocado Oil. Add in the eggs and cook until nearly set, about 1 minute. Add the scallions and toss everything together, taking care to keep the eggs in tact. Add the fish sauce mixture and use tongs to lift and combine all ingredients until evenly coated. |
| 5. | Transfer to a platter and garnish with peanuts and cilantro. Add a sprinkle of Crushed Red Pepper for a little more heat if desired. |
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