Zoodle Tofu Pad Thai Recipe
by Analiese Trimber
- Large pan
- 5 tbsp Coconut aminos
- 3 tbsp Lime juice
- 1 ½ tbsp Monkfruit sugar
- 2 tsp Chili garlic sauce
- 2 tsp Vegetarian fish sauce
- 1 tbsp Sesame oil
- 1 cup Extra firm tofu cubes
- ½ tsp Red pepper flakes
- 1 tbsp Minced garlic
- ¾ cup Bean sprouts
- ¾ cup Chopped green onion
- ⅓ cup Chopped roasted peanuts
- 4 cups Zucchini noodles
- ⅓ cup Cilantro (optional)
- 2 tbsp Sriracha (optional)
1Heat a large skillet over medium high heat. Add sesame oil and tofu cubes. Cook for 4-5 minutes or until tofu is brown.·Stir in between so tofu browns on all sides.
2Add red pepper flakes and garlic to pan. Sauté for 1-2 more minutes or until garlic is fragrant.·Remove tofu from pan to a bowl. Set aside.
3In the same pan that you just took the tofu out of, combine coconut aminos, lime juice, monkfruit sugar, chili garlic sauce, and vegetarian fish sauce. Heat on medium heat until the mixture begins to simmer.·Let simmer for 1-3 minutes, or until sauce thickens, stirring frequently.
4Add zoodles, bean sprouts, green onions, and peanuts to the pan. Cook for 2-3 minutes, or until zoodles are tender.
5Add cooked tofu cubes and combine. Cook for 2-3 more minutes or until mixture is hot.·Optional: garnish with cilantro, sriracha, and additional chopped peanuts and bean sprouts.
Vegan Keto Thai Street Food at Home
What’s not to love about Pad Thai? The popular, noodle-based street food dish can be found across the globe from Thailand to America. However, traditional pad thai is known to be a bit heavier when it comes to calories, carbs and sodium. If you’ve been looking to try out a vegan (and keto) version of this classic dish, this zoodle tofu pad thai recipe is your opportunity! Pad thai can be served with a number of different proteins – chicken and shrimp are popular options – but this zoodle pad thai recipe uses tofu.
Tofu is a great plant-based protein, as it contains all nine essential amino acids and is also high in iron and calcium. First, we’ll look to brown a few cubes of tofu in a skillet with sesame oil, and then add some red pepper flakes and garlic. Not only is garlic delicious, but it’s also an excellent immune booster that’s rich in prebiotics, and known to have anti-inflammatory properties.
In the next step of this zoodle tofu pad thai recipe, we’ll create our own homemade pad thai sauce using coconut aminos, lime juice, sugar, chili garlic sauce, vegetarian fish sauce and monkfruit sugar. The sauce is simmered in the same skillet used for the tofu, deglazing the pan of any crispy bits left from searing. The recipe uses monkfruit in place of regular sugar, which ensures this dish is keto compliant. In fact, this pad thai recipe comes in at only 10g net carbs, with 20gs of healthy fats per serving.
Once your homemade pad thai sauce is reduced and thickened a bit, add your zucchini noodles, AKA zoodles, bean sprouts, green onions, and peanuts to bring out those authentic flavors. Many grocery stores have prepped zoodles ready for purchase. If you are preparing your own zoodles instead of buying, make sure to sweat them and get as much moisture out as possible. If you don’t do this, the sauce will become too watered down when you add the veggies in.
With only about a 20-minute cook time, you can experience a true, plant-based rendition of a classic pad thai dish, all while remaining 100 percent vegan and keto. This zoodle pad thai is the perfect dish to incorporate into your keto-friendly meal plan!