The Ultimate 20-Minute Low-Carb Zucchini Noodle Pad Thai with Golden Crispy Tofu

🛒 Ingredients

• 4 medium green zucchinis, spiralized into thick noodle strands
• 1 block (14 oz) extra-firm organic tofu, pressed and cut into 1/2-inch cubes
• 2 large eggs, lightly beaten
• 1.5 cups fresh mung bean sprouts
• 3 green onions (scallions), sliced into 2-inch batons
• 2 tbsp coconut aminos or low-sodium tamari
• 1 tbsp tamarind paste (or fresh lime juice + 1 tsp coconut sugar)
• 1.5 tbsp creamy natural peanut butter
• 2 cloves garlic, minced
• 1/4 cup roasted peanuts, crushed, and fresh lime wedges

👩‍🍳 Step-by-Step Instructions

1. 1
   Step 1: Pat spiralized zucchini noodles dry between paper towels to absorb excess surface water.
2. 2
   Step 2: Heat 1 tbsp avocado oil in a large wok or nonstick skillet over medium-high heat. Add cubed tofu and sear for 6-8 minutes, turning until golden and crisp on all sides. Push tofu to the side.
3. 3
   Step 3: Pour beaten eggs into the empty side of the pan and scramble quickly for 45 seconds until soft curds form.
4. 4
   Step 4: In a small bowl, whisk coconut aminos, tamarind paste, peanut butter, minced garlic, and 1 tbsp warm water. Pour sauce into the wok.
5. 5
   Step 5: Toss in zucchini noodles, bean sprouts, and scallions. Flash-stir-fry vigorously for strictly 90 seconds until noodles are coated and heated through. Remove from heat immediately and serve with crushed peanuts and lime wedges.

🥗 Nutrition Facts (Per Serving)