Zucchini Noodle Pad Thai

1.5 Greens 1Red 1Orange

INGREDIENTS

            4 egg whites

           ½ Red container cubed tofu (or about 1/3 cup)

            1 Orange container dry roasted peanuts, chopped (or about ¼ cup)

            1 garlic clove, minced

            ½ cup green onions, chopped

            1 tbsp roughly chopped cilantro

            1 medium zucchini, spiral cut with a spiralizer

            1 tbsp freshly squeezed lime juice

            1 tbsp tamarind concentrate

            2 tbsp soy sauce

1 tbsp white vinegar

            1 tsp honey

1 tbsp chili powder

½ tsp cayenne pepper (or to taste)

           

INSTRUCTIONS

1   Scramble the egg whites and set aside.

2   Place lime juice, tamarind concentrate, soy sauce, vinegar, honey, chili powder and cayenne

3   Place a large skillet or wok over medium heat. Spray skillet with nonstick cooking spray and add in the tofu and garlic. Cook for about 3-5 minutes, stirring frequently, until the tofu begins to brown. Add in the sauce and cook for 2-3 minutes.

4   Add in the zucchini noodles and cilantro and stir to combine thoroughly.

5   Cook for about 2 minutes or until noodles soften and then add in the scrambled eggs.  Cook for about 1-2 minutes, tossing to fully combine.

6   Turn off the heat and mix in the peanuts and green onions.