Friday, January 2, 2015

Pad Thai with Zucchini Noodles

Everyone has weird things that they irrationally, yet passionately hate.
 I am no exception to that, and if you have ever had a
 conversation with me at any point past 3 beers,
you probably know ALL too much about them.

Victims of this hatred include Jack Kerouac, transition lenses 
 and low carb diets.

To me, a diet where you can eat an entire block of cheese for 
breakfast, but an orange is out of the question 
is some serious nonsense. 

So please, don't let this recipe lead you to the conclusion that I'm 
a carb hater. I would live in a sandwich house if I could.
Zucchini is just delicious in this recipe. 
Hear me out!

If you've never tried Zucchini noodles, I highly recommend giving them a shot.
They require NO COOKING and have a very similar texture and
flavor as regular noodles. 
And since you are just eating a bunch of zucchini, you can pig out so hard.

It's a win across the board.

I made mine using a spiralizer tool, but if you don't have access to one,
making thin strips with a vegetable peeler or slicing the 
vegetable into noodle-like strips will suffice. 



6 TBSP. Soy Sauce
2 TBSP. Sriracha
4 TBSP. lime juice
2 TBSP. sesame oil
2 TBSP. canola oil
3 TBSP. brown sugar

Instructions: Simply whisk all of these bad boys together and set aside!

Pad Thai:

1 package extra firm tofu
2 large zucchini 
1/2 c. shelled edamame
1/2 red bell pepper (thinly sliced)
2  stalks green onion (chopped)
1/4 c. cilantro
3 eggs

1/4 c. peanuts (shelled and chopped)
lime wedges for garnish


Start by pressing the tofu

**If you like your tofu on the squishy side, you can
skip on past this.

Cut your tofu into thin pieces.
 Layer 2 paper towels on a plate,
then cover the surface with your tofu slices. 
You can layer more paper towels on top and 
make another layer if you run out of room. 
Layer 2 more paper towels on top of your tofu, and set another plate or heavy
pan on top of your layers of tofu.
This will help draw water out of the tofu and give it a firmer texture 
when you cook it. 

Let the tofu press for 15-20 minutes, then dice it into 1-inch cubes 
and move it to a large bowl.
Pour half of the sauce mixture over the tofu and allow it to marinate 
for 10-15 minutes. 

Once marinated, cook the tofu in it's marinade 
in a frying pan on medium heat until it has browned 
and has become more firm. 

In a separate pan, heat a tablespoon of oil. Scramble the 3 eggs
and pour them into the pan. 
Once the eggs have cooked 2/3 of the way,
add the vegetables.
Once the vegetables are tender, add the tofu mixture to the pan
and give everything a good stir. 

Make your zucchini noodles 
(either with a spiralizer or an alternate slicing method)
and plate some up.

Spoon the warmed vegetable and tofu mixture on top of your noodles.
Spoon on some of the remaining sauce 
and garnish with chopped peanuts and a lime wedge.

Chow down, my friends. 
Until the next! 

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