Kimchi and Zucchini Pad Thai

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The sweet-and-sour tamarind sauce balances perfectly with spicy kimchi and smoked tofu. If you don’t have a spiralizer, run a peeler along length of zucchini to make large ribbons and slice into strands with a knife to resemble noodles. Alternatively, try using a julienne peeler available at kitchen stores.Kimchi-and-Zucchini-Pad-Thai-FINAL

Serves 4

Prep time: 20 minutes

Tamarind sauce:

3 tablespoons (45 ml) almond butter

2 tablespoons (30 ml) tamarind paste

2 tablespoons (30 ml) maple syrup

2 tablespoons (30 ml) apple cider vinegar

1 tablespoon (15 ml) fish sauce

 

2 large zucchini, spiralized (about 4 cups, 1 L)

1½ cups (375 ml) kimchi, chopped

1 cup (250 ml) diced smoked tofu

¼ cup (60 ml) cilantro leaves

¼ cup (60 ml) bean sprouts

2 tablespoons (30 ml) crushed peanuts

2 lime wedges

In a bowl, whisk together almond butter, tamarind paste, maple syrup, apple cider vinegar and fish sauce. Toss with zucchini, kimchi and tofu. Divide between two plates and garnish with cilantro, bean sprouts, peanuts and lime wedges. Serve immediately.

Nutritional analysis per serving:

Protein: 9 g Fat: 10 g Carbohydrate: 21.5 g Calories: 206 Fibre: 5 g Sodium: 764.5 mg

Courtesy of the Canadian Health Food Association

 

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