Pad Thai Zoodles
The prepared Pad Thai sauce is sweet. Start with 3 tablespoons of the sauce and if you feel like you need more salty (but not sweet), add a teaspoon of fish sauce or soy sauce. If you enjoy more sweet, add another tablespoon of the Pad Thai sauce.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
- 8 ounces extra firm tofu, cubed
- 2 tablespoon cooking oil, divided
- 2 eggs, beaten
- 1 stalk green onion, cut into 2" lengths
- 1 clove garlic
- 1 teaspoon fresh grated ginger
- 1 cup matchstick cut carrots
- 3 large zucchini, cut into noodle spirals
- 3 tablespoons prepared Pad Thai sauce (or more, depending on taste)
- 1 lime, halved (use 1 half for step 5, cut other half into wedges for serving)
- 1/4 cup chopped peanuts
- sprigs of cilantro, minced
Pat the tofu very dry with paper towels. Toss just 1 tablespoon of the cooking oil with the tofu. Heat a wok over high heat. When hot, carefully slide the tofu (be careful of any splatters). Brown all sides of tofu, about 1-2 minutes each side. Remove tofu to plate and set aside.
With a paper towel, wipe the wok clean. Swirl in just half of the remaining cooking oil and turn the heat to medium-high. When hot, add in the eggs and scramble. Remove the eggs to the tofu plate and set aside.
Return wok to medium-high heat. Swirl in the last of the cooking oil and turn heat to medium-high. When hot, add in the green onion, garlic and ginger. Cook for 15 seconds, until fragrant.
Turn heat to high and add in the carrots. Toss and stir fry for 1 minute. Then add in the zucchini noodles. Toss well and when zucchini begins to soften (about 1 minute), then stir in the Pad Thai sauce. Add in the eggs and the tofu. Toss, cook for 2 minutes. Taste and add additional sauce if desired.
Squeeze a little lime on top, top with chopped peanuts and cilantro. Serve with additional lime wedges.