Skinni-Mini Pad Thai Zoodles

Totally into zoodles lately, guys.

I ate spaghetti squash so much this winter that I’m kind of over it right now. Zucchini noodles are where. it’s. at.

If you don’t have a spiralizer, you need to get one in your hands ASAP (just 20 bucks here!) Zoodles are a much healthier alternative if you’re trying to watch your carb intake, PLUS, boiling water and cooking noodles is such a hassle.

So I got a little fancy with this recipe. I usually just put my favorite Rao’s marinara sauce on top and call it a day but I was in the mood to try something new. If you love thai food as much as I do, you will go crazy over this recipe.

**PSA: don’t try this if you don’t like spicy foods**

INGREDIENTS

3 egg whites

1/4 cup peanuts

1/2 cup avocado oil (oil of choice)

1 garlic clove, minced

1 shallot, minced

1 tbsp coconut flour

1 tbsp chopped cilantro

3 large zucchini, spiraled

SAUCE INGREDIENTS

3 tbsp freshly squeezed lime juice

1 tbsp hoisin sauce

1/2 tbsp soy sauce

1 tbsp thai chili garlic sauce

2 tsp honey

1 tbsp water
DIRECTIONS

Scramble eggs & set aside

Whisk sauce ingredients together & set aside

Crush peanuts with a food processor or with a fork

In a large skillet over medium heat – add oil, garlic, and shallots and cook for 2 minutes

Add sauce and whisk flour in quickly until dissolved

Add zucchini, eggs, peanuts, and cilantro and cook until zoodles soften

Recipe inspired by Inspiralized.

Enjoy!

X, j