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Creamy Zucchini Noodle Pad Thai with Crispy Tofu

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A quick and healthy twist on classic Pad Thai using zucchini noodles and a creamy peanut-tamarind sauce, topped with crispy tofu for a satisfying dinner.

Ingredients

Scale
  • 4 medium zucchini (spiralized into noodles)
  • 1 tablespoon olive oil (for sautéing)
  • 14 oz (400 g) firm tofu, pressed and cut into cubes
  • 2 tablespoons cornstarch (helps crispiness)
  • 2 tablespoons vegetable oil (for frying)
  • 1/3 cup creamy peanut butter (natural, no sugar added recommended)
  • 1/4 cup coconut milk (full fat for richness)
  • 2 tablespoons tamarind paste
  • 3 tablespoons soy sauce or tamari (gluten-free tamari if needed)
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon sriracha or chili garlic sauce (optional)
  • 2 cloves garlic, minced
  • 1/2 cup shredded carrots
  • 1/4 cup chopped roasted peanuts
  • 2 green onions, thinly sliced
  • Fresh cilantro leaves (optional)
  • Lime wedges (for serving)

Instructions

  1. Press the tofu by wrapping it in clean kitchen towels and placing a heavy object on top for at least 15 minutes. Cut into 1-inch cubes and toss gently in cornstarch until evenly coated.
  2. In a bowl, whisk together peanut butter, coconut milk, tamarind paste, soy sauce, maple syrup, lime juice, sriracha (if using), and minced garlic until smooth and creamy. Add water if too thick.
  3. Heat vegetable oil in a skillet over medium-high heat. Fry tofu cubes without crowding for 3-4 minutes per side until golden and crispy. Drain on paper towels.
  4. Spiralize zucchini into noodles. Heat olive oil in the same skillet over medium heat, add zucchini noodles and shredded carrots, sauté for 2-3 minutes until tender-crisp.
  5. Pour the creamy Pad Thai sauce over the noodles, toss gently to coat, and cook for another 1-2 minutes to warm through. Remove from heat.
  6. Plate the noodles, top with crispy tofu, chopped peanuts, green onions, and fresh cilantro. Serve with lime wedges.

Notes

Press tofu well to ensure crispiness. Avoid crowding tofu in the pan when frying. Sauté zucchini noodles just until tender-crisp to prevent sogginess. For nut-free option, substitute peanut butter with sunflower seed butter. Use tamari for gluten-free. Reheat tofu in a hot skillet to maintain crispiness.

Nutrition

Keywords: zucchini noodles, pad thai, tofu, creamy sauce, healthy dinner, low carb, gluten-free, vegan option

Find it online: https://tempotaste.com/creamy-zucchini-noodle-pad-thai-with-crispy-tofu-easy-recipe-for-healthy-dinner/