Thai recipe

Zucchini and Tofu Pad Thai with Lime and Peanuts

Name: Zucchini and Tofu Pad Thai with Lime and Peanuts
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 12 oz firm tofu, pressed and cubed; 3 medium zucchini, spiralized or julienned; 8 oz rice noodles, thin; 2 tbsp vegetable oil; 3 cloves garlic, minced; 1 small onion, sliced; 2 eggs, lightly beaten; 3 tbsp soy sauce; 1 tbsp tamarind paste or lime juice; 1 tbsp brown sugar; 1/2 tsp red pepper flakes; 1 cup bean sprouts; 1/4 cup roasted peanuts, chopped; 2 limes, 1 cut into wedges and 1 juiced; 2 stalks green onions, sliced; Optional: fresh cilantro for garnish

Thai-inspired pad Thai with shredded zucchini stealing the spotlight, brightened by lime and chili. Tofu adds protein, while peanuts give crunch and depth; a quick, pantry-friendly weeknight favorite with a veggie-forward twist.

Total time

27 min

Prep

15 min

Cook

12 min

Serves

lunchvegetariandinnerpantry-friendlyprotein

Chef’s Pro Tips

Spread tofu on paper towel for 10 minutes to drain extra moisture.
Char zucchini briefly for a contrasting texture and color.
Toss with lime zest for a fresh zing if desired.

Serving Suggestions

Serve with extra lime wedges and a side of cucumber salad for a refreshing balance.

Storage Instructions

Store leftovers in an airtight container up to 2 days in the fridge; reheat gently on the stove with a splash of water.

Nutrition

Estimated, per serving

calories: 520kcal
protein: 22g
carbs: 72g
fat: 14g
fiber: 3g

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