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!

Healthy trails,

 

 

 

Zucchini Pad Thai

Ingredients

  • 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)

Method

  1. Steam the carrots, pepper and broccoli until just tender.
  2. 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.
  3. Place all of the sauce ingredients into a high powdered blender and blend until smooth.
  4. Warm the sauce on the stove.
  5. 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.
  6. Garnish with some chopped cilantro.
  7. 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.
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6 responses to “Zucchini Pad Thai”

  1. Wendi says:

    LOVE your blog and all of the amazing recipes you post! Thanks!! (Is there anyway to make your posts more printer-friendly? 5 pages is lot of wasted paper and ink for a recipe that could fit on one page. Just a thought…)

  2. Helyn says:

    Hi Wendi! Thanks for the feedback! Yes, there is an easy way to print less of the post. Next to my signature (above) is a little green box with a printer icon labeled "Printer Friendly". If you click on that a new window should open. Next hover over any photo or section of text you want to delete. When hovering over text, an entire paragraph will be highlighted yellow. Just click and it will disappear. To delete the photos, just click on them. You can select whatever text or photos you want to delete so you can just have the ingredients and recipe left to print. Hope this helps! 🙂

  3. JCB says:

    I don’t see the little green box next to your signature?

    • helynskitchen says:

      Oh, sorry, that’s because this is an older post and my new platform doesn’t have those options. I inserted the recipe card for you on this so you’ll be able to print it no problem! Eventually all of my older posts will have the recipe card… it’s a process!

  4. JCB says:

    Made this with the optional hot sauce plus scattered some chopped peanuts on top before serving and we loved it! Thanks so much. And thanks for making it print friendly.

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