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Veggie Spirals Zucchini Pad Thai One of my favorite dishes to order out growin…

✨Veggie Spirals Zucchini Pad Thai✨
One of my favorite dishes 🚨 to order out growing up was a big bowl of Pad Thai. 🥳 And today, I was craving a huge throwback bowl of goodness. For this recipe, I decided to lighten it up (because it’s practically summer, after all) using GreenGiant Veggie Spirals Zucchini that I found in the freezer case of my grocery store. Having these Veggie Spirals Zucchini in my freezer ensures I am always one step closer to pad Thai goodness 🥰 and they are so gosh darn easy to cook up.
The recipe is down below so make sure you save, share it, and tell your friends. You’ll notice I included tamarind paste, which is the secret to restaurant quality pad Thai. 🚨 Try not to skip it. It is the key ingredient here!
The deets (Serves 4): Cook 2 packages of GreenGiant Veggie Spirals Zucchini according to package directions, then set aside. To make the pad Thai sauce, combine 1/2 tablespoon tamarind paste (or sub equal amount of lime juice), 1/3 cup coconut aminos, 3.5 tablespoons coconut sugar, 1/2 tablespoon chili garlic sauce, and 1 1/2 tablespoons lime juice in a small saucepan over medium heat. Allow to simmer for 30 seconds, then cut the heat and let cool
Ensure all stir fry ingredients are prepared, including 1 cup bean sprouts, 1 cup chopped green onion, 1 cup pressed, then cubed tofu,  2 cloves sliced garlic, 1 tablespoon coconut aminos,  and 1/3 cup chopped peanuts. Heat 1/2 tablespoon avocado oil over medium heat. Add tofu and cook until browned on all sides, approximately 4 minutes. Add garlic, red pepper flakes, and coconut aminos and cook until fragrant, 30 seconds to one minute. Add GreenGiant Veggie Spirals Zucchini, pad Thai Sauce, green onion, bean sprouts, and peanuts. Toss and cook until everything is well combined, around 2-3 minutes before serving with extra green onion. EAT
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