Red cabbage: Compared to green cabbage heads, red cabbage tastes slightly peppery.
Mushrooms: Mushrooms are vegan meat, in my opinion.When combined, the aroma and flavor are rich, savory, and warm. Garlic: Garlic and onion go together like peanut butter and jelly.They are perfect for salsa or stir fry as they have a nice crunch and won't sweeten the recipe. White onion: White onions have a strong, sharp, and not very sweet flavor and should be used sparingly by themselves when raw.They are low in calories and can be eaten cold or hot. Zoodles: Zoodles are the perfect gluten-free zucchini pasta.It is so hot in Aralso be served raw I like to eat zoodle Pad Thai cold. So, for example, zoodles cook perfectly in a high heat wok without making them soggy.īut, if you prefer raw zoodle pad Thai, serve this dish cold. It takes 3 minutes to cook the zoodles in a wok. Too much sauce, for example, creates a soupy, undesirable consistency.Īlthough many people suggest not cooking the noodles, I prefer to cook zoodles to maintain heat throughout the dish. Zucchini contains so much water the time you cook them and how much sauce you use is detrimental. How to Cook Zoodlesīecause zoodles take minutes to prepare, cooking zoodles for zoodle pad thai properly demands particular attention.įor instance, many people make the mistake of cooking their zoodles too long, creating soggy noodles. Of course, the cost of buying zoodles is astronomical compared to making your own. Or, you can julienne the zucchini yourself with a vegetable peeler, a mandoline, or a knife. However, if you don't have a spiralizer, you can now buy zoodles, as well as spiralized squash, zucchini, and sweet potatoes in the store. Some people, however, suggest using them immediately. Also, note, that you will have round pieces of zucchini leftover after each spiraling cycle for other recipes.Īnother tip is to spiralize the zoodles ahead of time and refrigerate them until you are ready to use them. Then, cut each zucchini in half to spiralize one-half zucchini at a time. As a result, it takes minutes to make beautiful noodles such as sweet potatoes, turnips, baking potatoes, harder root vegetables, and of course, zucchini.įor example, I spiralized the zucchini using the spaghetti blade, which produced zoodles similar to the thickness of a spaghetti noodle or fettuccine noodle.Īnother suggestion is to cut the ends off each side of each zucchini. One of my favorite kitchen appliances is my spiralizer ! For about $20, this spiralizer has 5 different blades and a lifetime replacement guarantee. Stores well in a loose plastic bag, refrigerated for up to one-week.Do not wash zucchini until ready to use.The skin should be dark green without pocks or blemishes.Also, zucchini is in season, which means zucchini costs a mere $.90 a pound, which is a bonus. Larger zucchinis are often flavorless and watery. Instead, smaller zucchinis create the best zoodles. Despite the idea that bigger is better, large zucchinis are best for baking in bread, muffins, or stuffing. To make zoodles, all you need is 4 small to medium-sized zucchinis. Not only are zoodles healthier than regular noodles, but zoodles are also easy to make. Low in calories and carbohydrates, zoodles contain no flour or wheat, making them gluten-free. “Zoodles” are zucchini noodles or spaghetti-like strands made from spiralized, raw zucchini. Although my family adores pasta, everyone in our family has raved about my zoodle pad thai.ĭid I mention this is another one of my one-pan 15-minute wonder meals? It all happens in the wok in 15 minutes! What are Zoodles? I love cooking with zucchini noodles more now that I cook with them often. Since becoming plant-based, I don't count calories, but I'm not eating 940 calories when I can eat 292 calories instead, without losing flavor or taste. However, my zoodle pad thai recipe has approximately 292 calories per serving. And, trust me, the serving I ate at the restaurant was way more than a serving.Ī typical pad thai with tofu, at a restaurant, for instance, contains 940 calories. But, even though I was already vegan at the time, I almost fell off my chair when I discovered the calorie amount in a single serving. When I tasted pad thai for the first time, I remember the sauce's subtle peanutty flavor and savoriness with the noodles. Jump to:Īlthough I eat noodles often, I wanted to enjoy Pad Thai at home, so I decided to make a zoodle pad thai recipe with zucchini noodles. So, today I decided to turn my zucchini into noodles for zoodle Pad Thai. And, this time of year, zucchini is growing like crazy. One of my favorite parts of summer is growing vegetables in my garden. Make it in 25 minutes or less in one pan! Zoodle Pad Thai is a plant-based, low-fat, low-carb, gluten-free delicious version of traditional Pad Thai. So, when life gives you zucchini, make zoodles. Zucchini is growing like crazy in my garden.
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