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Veggie Pad Thai

Posted at 1:16 PM, Jul 13, 2016
and last updated 2016-07-14 19:07:14-04
  • 1 1/2 lbs. zucchini
  • 2 tablespoons canola oil, divided
  • 3 cloves garlic, minced
  • 4 large egg whites
  • 3 cups mung bean sprouts
  • 6 green onions, chopped
  • 1/4 cup rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup unsalted peanuts
  • 1 lime, cut into wedges

For the zucchini “noodles”, cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue peeling until all the zucchini is in long strips; discard seeds.

Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain.

Heat 1 tablespoon canola oil in large, deep skillet over medium-high heat. Saute garlic for 1 minute. Add eggs and cook, stirring, until scrambled, about 30 seconds.

Add the zucchini noodles, bean sprouts, green onions, vinegar, hoisin sauce, brown sugar and crushed red pepper; toss until heated through, 1 to 2 minutes. Garnish with peanuts and serve immediately with lime wedges.

Sponsor: Intermountain Medical Center Heart Institute