Ginger Pad Thai Zoodles

Energy: 410 calories 

Fat: 9.0 grams 

Protein: 25 grams 

Total carbohydrates: 70 grams 

Fiber: 25 grams 

 

Ginger Sauce 

YIELD: MAKES ABOUT 21⁄2 CUPS (1 SERVING) 

Energy: 120 calories 

Fat: 1.5 grams 

Protein: 5 grams 

Total carbohydrates: 25 grams 

Fiber: 5 grams 

Untitled design (2)

Servings: 2

Calories per Serving: 0

Prep Time:

Cook Time:

Total Time:

Ingredients

8 large zucchini or 4 cups store-bought zoodles 

4 cups chopped broccoli 

2 cups shredded carrots 

2 large red bell peppers, cored, seeded, and sliced 

1 cup green beans, tips snipped

Ginger Sauce (recipe follows) 

1⁄4 cup chopped fresh cilantro 

1⁄4 cup chopped chives 

2 tablespoons crushed peanuts 

 

Sauce:

2 cups roughly chopped zucchini 

1 cup grapefruit segments 

2 tablespoons sliced fresh ginger 

Fresh basil, to taste 

Curry powder, to taste 

Instructions

To make the zucchini noodles, use a spiralizer or a vegetable peeler to slice the zucchini into very thin strips. Set aside.

In a large skillet or wok over medium-high heat, combine the broccoli, carrots, pepper, and green beans. Sauté 5 to 6 minutes, until the vegetables are soft. Add the zucchini noodles and sauté for an additional 3 to 4 minutes, until the noodles are tender but not soft. Stir in the sauce. Remove the pan from the heat and top the noodles with cilantro, chives, and peanuts. 

 

Sauce:

In the bowl of a food processor, combine the zucchini, grapefruit, and ginger. Process until blended well. Adjust the seasoning to taste. Store in the fridge for up to 2 days.

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