If you can’t tell, I am on a zucchini kick right now. They are just so versatile and in abundance right now, so why not use them up in all the different ways we can?
This Zucchini Pad Thai is super simple, packed full of vibrant veggies, and absolutely bursting with flavor. I could eat this every day and never get sick of it.
For this recipe, I used a store-bought vegan Pad Thai sauce from Whole Foods (this brand) because I had it on hand and I really like it, but you could absolutely make your own if you want. I’ve included a simple recipe below should you decide to go that route.
You will need a julienne peeler for this recipe. Since we are using carrot and zucchini in place of noodles, a julienne peeler is absolutely necessary. If you don’t have one already, you can snag one for under $10, and I promise, you will find multiple uses for it! I use this one.
Alright, enough talk, let’s get to it!
****For video instructions of this recipe, click here****
Zucchini Pad Thai
Author: The Lean Clean Eating Machine
Ingredients:
- 3 medium zucchini; julienned into long, noodle-like strips
- 1 large carrot; julienned into long, noodle-like strips
- 1 red bell pepper; cut into thin strips
- 1/4 sweet onion; thinly sliced into strips
- 1 clove garlic; smashed and minced
- Drizzle of avocado oil
- 1/4 cup Pad Thai Sauce or more to taste; I used this brand
- 1/3 cup chopped cilantro (optional); chop a little extra for extra garnish
- 1/4 cup green onions; thinly sliced
- White sesame seeds to top; about 1-2 tablespoons
- Raw cashew pieces to top; about 1/4 cup
- Chili garlic sauce to top (optional)
Vegan Pad Thai Sauce:
- 1/4 cup hoisin sauce
- 1 tablespoon liquid aminos
- 3 cloves garlic
- 2 teaspoons fresh grated ginger
- 1 teaspoon sriracha
Instructions:
- Prepare your veggies. Julienne the zucchini and carrot, and cut your peppers and onions into thin slices. Finely chop your cilantro and green onions as well and set them in a separate bowl to the side.
- In a large frying pan, pour in a drizzle of avocado or olive oil, then add in your prepared carrot, peppers and onions. Cook until peppers are pretty softy and onion is becoming translucent.
- Add in your garlic and cook until fragrant, or about 30 seconds.
- Add in julienned zucchini and cook until zucchini is soft, stirring constantly.
- Add in 1/4 cup of Pad Thai sauce and stir to throughly combine. You can use more if desired.
- Sprinkle in about 1-2 tablespoons of white sesame seeds, as well as your green onions and cilantro. Stir to combine.
- Top with raw cashew pieces.
- Top with additional cilantro, garlic chili sauce and extra sesame seeds if desired before serving.