Sep 18, 2013
Zucchini Pad Thai
I adore Pad Thai. But I don’t often order it anymore at Thai restaurants because of all the added sugar… and salt… and oil… and white rice noodles! Well, this recipe has none of those health-stealing ingredients. And it is oh so yummy.
As a lunch, I was really surprised at how this dish filled me up and lasted me throughout the day—considering that it has no beans or starch from grains. I served it with some steamed collard greens… the bit of extra sauce was great on them, too. Nutrients. I love nutrients!
Serves 3-4. Enjoy!
- 5-6 small-medium zucchinis
- 4 carrots, sliced
- 1 red bell pepper, sliced
- 2 cups broccoli florets
For the sauce:
- ½ cup smooth peanut butter
- 2 cups water
- 2 TBS chopped cilantro plus a bit more for garnish
- 2″ knob of ginger, peeled and roughly chopped
- 1 tsp garlic powder
- 2 TBS tamari or other low sodium soy sauce (adjust to taste)
- 6 dates, pitted
- 1 tsp hot sauce (optional)
- Steam the carrots, pepper and broccoli until just tender.
- Using a mandolin or a vegetable peeler, slice the zucchinis lengthways until you reach the seeds. You won’t use the seeded parts—save them for a soup or a vegetable stock.
- Place all of the sauce ingredients into a high powdered blender and blend until smooth.
- Warm the sauce on the stove.
- When the veggies are tender and the sauce is warm, toss all of the ingredients together. You may wind up with some extra sauce. Save it to top some steamed greens or green beans… yum.
- Garnish with some chopped cilantro.
- Since the zucchini is not cooked, it will leak a lot of its water when the warm sauce hits it, so this is a dish to serve right away.