If you’ve stopped eating noodle dishes in favor of more protein and vegetable-based meals, this dish really satisfies the hunger for a good noodle stir-fry. This recipe doesn’t use fish sauce, kits, or other processed components – just some basic ingredients, stir-fryed. And the noodle of choice: zucchini noodles.
I’ve made these with both zucchini and rice noodles, and they’re both really tasty, but I prefer the zucchini noodles for so many reasons (no sugar, no starch, more veggies, fewer processed ingredients). I use this julienne peeler, but you can use a regular peeler, or a mandoline. Even easier though is to use a food processor with the grader attachment, if you have it.
Note If you don’t like zucchini, and you eat rice, you can use gluten-free brown rice Pad Thai noodles for this recipe (about 2 ounces of rice noodles). If you’re following SCD, stay with the zucchini noodles and salt for this recipe.
Some readers have asked me if I’ve had success making noodles from almond flour – I haven’t tried it. I am curious about making buckwheat noodles, so if you’ve made them, let me know how they turned out.
Ingredients (makes about 4 servings)
- 2 tablespoons of sesame oil for frying (grape seed, or safflower oil are good too)
- 3 eggs
- 2 garlic cloves, peeled and crushed or finely diced
- 1 tablespoon of vinegar (white, white wine, or rice vinegar)
- 3 tablespoons of honey (add less, or to taste if you don’t like it sweet)
- 1/2 teaspoon of sea salt (or 2 tablespoons of wheat-free soy sauce)
- sprinkle of chili pepper flakes (optional; this makes it spicey)
- about 4 cups of zucchini noodles (yellow and/or green squash)
- 1 to 2 cups of cooked or grilled chicken, diced, or cooked shrimp (optional)
- 1 to 2 cups of bean sprouts (optional)
Garnish (optional, but so worth the effort!)
- small bunch of cilantro leaves, chopped
- diced scallion (green onion)
- a few lime slices
- 1/4 cup of slightly ground, roasted almonds (or peanuts) (I add them to a coffee bean grinder for a quick spin)
- Place about 2 tablespoons of oil in a wok or frying pan on medium heat.
- Add the garlic to the oil and let it cook for a few minutes without burning.
- Combine the vinegar, honey, and salt in a bowl and set aside.
- Scramble the eggs in a bowl and then add them to the frying pan. Scramble with a wooden spoon or spatula until cooked. Move them to one side of the pan.
- Add the bean sprouts, chicken, or shrimp to the pan and mix with the egg.
- Add the vinegar/honey/salt mix and noodles to the pan and stir fry for a minute or two.
- Transfer the Pad Thai to a big bowl for serving.
- Add the garnish.
Servings: 4; Calories: 312; Fat: 12 g; Carb 41 g ; Fiber 1 g; Protein 10 g; Sugar 14 g; Sodium 353 mg; Cholesterol 171 mg.