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Pad Thai is a beloved dish that has captured the hearts of food lovers around the globe. This stir-fried noodle dish, rich in flavor and texture, is a staple in Thai cuisine, known for its perfect balance of sweet, salty, and tangy elements. However, traditional Pad Thai can be a bit heavy on carbs, prompting many to seek healthier alternatives without sacrificing taste.

Quick Bowl of Joy: Zoodle Pad Thai

Looking for a fresh and vibrant dish this spring? Try this Zoodle Pad Thai! This quick and easy recipe replaces traditional noodles with zoodles, making it a lighter, healthier option perfect for brunch or any springtime gathering. Packed with colorful veggies and rich flavors, it's a comforting meal that's still nutritious. Enjoy a bowl of joy tonight and savor the delightful combination of textures. Save this recipe for your next cozy dinner!
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Ingredients
  

3 medium zucchinis, spiralized into noodles (zoodles)

1 cup cooked chicken breast, sliced or shredded (substitute with tofu for a vegetarian option)

2 cloves garlic, minced

2 large eggs, lightly beaten

1 medium bell pepper, sliced (choose red or yellow for added sweetness)

½ cup shredded carrots

3 green onions, thinly sliced

¼ cup peanuts, chopped (plus extra for garnish)

3 tablespoons tamari or soy sauce

1 tablespoon fish sauce (optional for depth of flavor)

1 tablespoon lime juice

1 tablespoon creamy peanut butter

1 teaspoon chili paste or sriracha (adjust based on your spice tolerance)

Fresh cilantro leaves, for garnish

Instructions
 

Prepare the Zoodles: Begin by using a spiralizer to turn the zucchinis into zoodles. If you don't have a spiralizer, a vegetable peeler can be utilized to create thin, noodle-like strips. Set the zoodles aside for later use.

    Cook the Eggs: In a spacious skillet or wok, heat 1 tablespoon of oil over medium heat. Pour in the beaten eggs, stirring gently to scramble them until they are just set. Once cooked, transfer the scrambled eggs to a plate and set aside.

      Sauté Vegetables: In the same skillet, add an additional tablespoon of oil if needed. Stir in the minced garlic and sliced bell pepper, sautéing them together for about 2-3 minutes until the garlic is fragrant and the bell peppers are slightly softened.

        Combine Ingredients: Next, incorporate the shredded chicken (or tofu), shredded carrots, and the zoodles into the skillet. Toss everything together, ensuring an even distribution. Cook for an additional 2-3 minutes until the zoodles are cooked through yet still retain a slight crunch (al dente).

          Make the Sauce: In a small bowl, whisk together the tamari (or soy sauce), fish sauce (if using), lime juice, creamy peanut butter, and chili paste or sriracha. Pour this savory sauce over the zoodle mixture in the skillet, mixing well to ensure all ingredients are evenly coated.

            Add Eggs and Green Onions: Gently fold the scrambled eggs back into the skillet along with half of the sliced green onions. Allow to cook for an extra minute to let the flavors meld together beautifully.

              Serve: Spoon the mixture into serving bowls, generously topping each bowl with chopped peanuts, the remaining green onions, and a sprinkle of fresh cilantro. For those who enjoy heat, drizzle with additional chili paste or sriracha.

                Enjoy: Dive into your delightful Quick Bowl of Joy and savor every bite!

                  Prep Time, Total Time, Servings:

                    15 minutes | 25 minutes | Serves 4