2 Serves
30 Mins
Using a spiralizer, process the zucchini into long noodle-like strands and set aside.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
JapaneseVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
116 µg / 400 µgCalcium
213 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
129 mg / 1,250 mgPotassium
458 mg / 4,700 mgSodium
670 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Heat the vegetable oil in a wok or large skillet over medium-high heat.
Add the firm tofu and sauté until lightly browned, then add the onion and garlic, cooking until fragrant.
Toss in the zucchini noodles and bean sprouts, pouring the Pad Thai sauce over the mixture, and stir-fry for 2-3 minutes until the zoodles are tender-crisp.
Season with salt and pepper to taste, then garnish with crushed peanuts before serving immediately.
4
g17
g7
g
Sri Lankan
Thai