Zucchini and Tofu Pad Thai with Lime and Peanuts
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.
- Prep Time: 15 min
- Cook Time: 12 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 6 oz firm tofu, pressed and cubed
- 1 ½ medium zucchini, spiralized or julienned
- 4 oz rice noodles, thin
- 1 tbsp vegetable oil
- 1 ½ cloves garlic, minced
- ½ small onion, sliced
- 1 eggs, lightly beaten
- 1 ½ tbsp soy sauce
- ½ tbsp tamarind paste or lime juice
- ½ tbsp brown sugar
- ½ 1/2 tsp red pepper flakes
- ½ cup bean sprouts
- ½ 1/4 cup roasted peanuts, chopped
- 1 limes, 1 cut into wedges and 1 juiced
- 1 stalks green onions, sliced
- ½ Optional: fresh cilantro for garnish
Instructions
- Cook noodles according to package, drain, and rinse; set aside.
- Sauté tofu in 1 tbsp oil until golden, 3–4 min; remove and set aside.
- In the same pan, add remaining oil, garlic and onion; cook 2–3 min until fragrant.
- Push veggies aside, scramble eggs in the pan 1 min, then mix with onions.
- Stir in zucchini, noodles, soy sauce, tamarind (or lime), brown sugar, and chili; toss 2–3 min until heated.
- Return tofu, add bean sprouts and green onions; cook 1–2 min.
- Finish with lime juice, sprinkle peanuts, and garnish with cilantro and lime wedges.
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.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 22 |
| carbs | 72 |
| fat | 14 |
| fiber | 3 |
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