Pad Thai

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh is more nutritious, while cottage cheese is budget-friendly.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, and canned tuna is often cheaper.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories, while salt is a budget option.

Make the sauce: In a small bowl, combine the sauce ingredients (vinegar, fish sauce, cayenne pepper, chili garlic sauce), then set aside.

Cut the zucchini into noodles or long pasta by using a spiralizer or even vegetable peeler.

Heat a large pan on medium high heat. Add 1 Tablespoon avocado oil (reserve the other half for later). Then add zoodles and cook for 2-3 minutes or until the zoodles are tender. They should be slightly crunchy with a tender bite.

Let the zoodles rest for about 3 minutes to allow as much moisture as possible to release. Remove the zoodles from the pan and drain the excess water.

Carefully wipe the same pan to remove the excess water, and then re-heat the pan on medium high heat. Add the remaining avocado oil and the shrimp and cook until shrimp is tender and cooked through, about 3 minutes.

Add the bell peppers and wild onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetable until the egg is cooked.

Add the zoodles back into the same pan, then add the sauce.

Cook for about 1 more minutes or until the zucchini noodles are heated through. Then stir in the peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens