Zoodle Pad Thai

Inspiralized knows what's up. Packed with veggies and flavor, this is going to be a staple in our house. 

Ingredients

• 2 whole eggs
• 1/4 cup roasted salted peanuts, chopped or pulsed in food processor
• 1/2 tbsp sesame oil
• 2 garlic clove, minced
• Half a small red onion, minced
• 1 tbsp any kind of flour (she recommends coconut, I used all purpose)
• 1 tbsp roughly chopped cilantro + whole cilantro leaves to garnish
• 2 medium zucchinis, spiralized
• 1 cup of broccoli florets and the stems spiralized (or just double the zucchini zoodles)

For the sauce:

• 2 tbsp freshly squeezed lime juice
• 1 tbsp fish sauce (or hoisin sauce, if you're strict vegetarian)
• 1/2 tbsp soy sauce
• 1 tbsp chili sauce (I used Thai chili garlic sauce)
• 1 tsp honey

Note: This won't seem like enough sauce, but it will be. You could also serve these on rice to make it stretch.

What To Do

Make the sauce in a bowl, whisk and set aside. 

Place large skillet over medium heat. Add oil, garlic, and red onion. Cook for 1-2 minutes stirring frequently until onions begin to soften. Add in the sauce and whisk quickly so the flour dissolves and the sauce thickens. Cook for 2-3 minutes or until sauce is thick. 

Add zucchini noodles and cilantro and stir to combine thoroughly. Cook for up to 5 minutes or until desired softness (I like them al dente)

Meanwhile scramble eggs and set aside. Add them to the zoodles with peanut and serve into bowls. Top with cilantro and lime wedges. Enjoy!