Easy Pad Thai Zoodles

Ingredients

• Soy sauce

  Made from soy (tamari)

  1 ½ tbsp or 27g

• Lime juice

  Raw

  2 tbsp or 30g

• Sweetener, herbal extract powder from Stevia leaf

  1 package or 1g

• Fish sauce

  Ready-to-serve

  3 tsp or 18g

• Organic Tamarind Paste

  Pure Indian Foods

  1 tsp or 3g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Zucchini

  Summer squash, includes skin, raw

  3 medium or 588g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  1 cloves, minced or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

• Cashew nuts

  Nuts, raw

  4 tbsp or 34g

• Alfalfa sprouts

  Sprouted seeds, raw

  4 cup or 132g

Directions

1. In a small bowl, combine soy sauce, lime juice, stevia, fish sauce, tamarind paste, and red pepper flakes. Set aside.
2. Create zucchini noodles using a spiralizer or peeler. If unavailable, use a vegetable peeler to make wider strips.
3. Heat half of the olive oil in a large pan over medium-high heat. Add zucchini noodles and cook for 2 to 3 minutes until tender but crunchy. Let them rest for 3 minutes to release moisture, then transfer to a bowl and drain excess water.
4. Wipe the pan and heat the remaining olive oil over medium-high heat. Sauté garlic for 1 to 2 minutes until fragrant, then add scallions and sauté for another 1 to 2 minutes until tender.
5. Lightly beat eggs in a small bowl and pour into the pan. Cook, stirring, until they solidify but remain moist.
6. Add the sauce to the skillet with the scrambled eggs, then add the zucchini noodles. Cook for 1 minute until heated through.
7. Garnish with chopped cilantro and cashews before serving.