That’s it. Zoodle season is here. Time to use up all the zucchini you have and make pad thai.

*This dish is… vegetarian, dairy free, and gluten free*

You will need:

• two raw zucchinis
• 1 clove garlic
• 1 carrot, chopped/julianned
• 1/2 a large bell pepper (I used red) chopped/julienned
• 1/2 c. snap or snow peas
• about 1 tbsp sesame oil
• low-sodium tamari/soy sauce/coconut aminos
• 2 eggs
• crushed peanuts, sesame seeds, cilantro, limes (all optional) for topping

Directions:

1. Spiralize zucchini.
2. Chop up the garlic, carrots, and bell pepper.
3. Heat sesame oil on medium heat.
4. Add garlic, carrots, peas and bell pepper to pan. Add pepper and tamari as desired.
5. Add zoodles to pan with other vegetables. Cook down until the zoodles are about half their original volume.
6. Continue mixing vegetables together.
7. In a separate pan, briefly scramble both eggs.
8. Drain zoodle/vegetable mixture. Zucchini is a very water-dense vegetable so it will release a lot of fluid.
9. Return to pan and mix in scrambled eggs.
10. Top with crushed peanuts, limes/lime juice, sesame seeds, and cilantro if desired. Serve immediately, or pack away for a good work lunch. 🙂

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Enjoy the zoodle season!

xx,

M