Summer Squash Pad Thai
Using fresh zucchini for the “noodles” instead of pasta cuts down on carbs and still satisfies cravings for a spicy dish. It’s altogether lighter than traditional pad thai and may well win over a lot of purists!
Cook time: 35 minutes
Total time: 35 minutes
- 2½ pounds zucchini (about 5 medium)
- 1 teaspoon canola oil
- 4 large eggs, beaten
- ¼ cup peanut oil
- 1 medium red bell pepper, thinly sliced
- 6 scallions, sliced in 1-inch pieces
- 3 large cloves garlic, minced
- 3 cups bean sprouts
- ¼ cup roasted peanuts, chopped (optional)
- ¼ cup coarsely chopped fresh cilantro (optional)
- 4 lime wedges (optional)
- 3 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 2 teaspoons chili-garlic sauce
- To prepare sauce: Combine vinegar, fish sauce, honey and chili-garlic sauce in a small bowl. Set aside.
- Using a vegetable peeler, peel the zucchini lengthwise into long, thin strands. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). You should have about 12 cups of zucchini "noodles."
- Set a wok or large skillet over high-heat until hot. Swirl in canola oil. Add eggs and cook, without stirring, until set, 30–40 seconds. Flip over and cook until set on the other side, about 30 seconds more. Transfer to a plate.
- Swirl the peanut oil into the pan. Add the zucchini noodles, bell pepper, scallions and garlic. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add bean sprouts and the sauce and toss until heated through, 1–2 minutes.
- Slice or chop the egg. Serve the noodles topped with the egg and garnished with peanuts, cilantro and lime wedges, if desired.