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Healthy Zucchini Noodle Pad Thai Recipe with Crispy Tofu and Tamarind Sauce Made Easy

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A healthy twist on classic pad thai using spiralized zucchini noodles, crispy tofu, and a tangy tamarind sauce that balances sweet, salty, and sour flavors for a light yet satisfying meal.

Ingredients

Scale
  • 3 medium zucchinis, spiralized into noodles
  • 14 oz (400 g) extra-firm tofu, pressed and cubed
  • 2 tablespoons tamarind paste
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon maple syrup or coconut sugar
  • Juice of 1 lime
  • 2 cloves garlic, minced
  • 1 small shallot, thinly sliced (optional)
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup roasted peanuts, roughly chopped
  • 2 stalks green onions, sliced
  • A small handful fresh cilantro, chopped (optional)
  • 2 tablespoons neutral oil (avocado or grapeseed oil)

Instructions

  1. Press and cube the tofu: Wrap the tofu block in a clean kitchen towel and place a heavy object on top for 15-20 minutes to drain excess water. Cube into roughly 1-inch pieces.
  2. Make the tamarind sauce: In a small bowl, whisk together tamarind paste, soy sauce or tamari, maple syrup, lime juice, minced garlic, and red pepper flakes. Adjust taste as needed.
  3. Prepare zucchini noodles: Spiralize zucchinis and place in a colander. Sprinkle with a pinch of salt and let drain for 10 minutes to remove excess moisture.
  4. Cook the tofu: Heat oil in a non-stick skillet over medium-high heat. Add tofu cubes in a single layer and fry without stirring for 3-4 minutes per side until golden and crispy. Remove and set aside on paper towels.
  5. Sauté shallots and noodles: In the same pan, cook sliced shallot for 1-2 minutes until fragrant. Add zucchini noodles and toss gently, cooking for 2-3 minutes until warmed through but still firm.
  6. Toss everything together: Pour tamarind sauce over noodles, add crispy tofu back in, and toss gently to coat. Cook for another minute to meld flavors.
  7. Serve: Plate the pad thai and garnish with chopped peanuts, green onions, fresh cilantro, and a lime wedge.

Notes

Press tofu well to achieve crispy texture. Salt zucchini noodles and drain to prevent sogginess. If sauce is too thick, add a splash of water or vegetable broth. Reheat leftovers gently in a skillet to keep tofu crispy; avoid microwave.

Nutrition

Keywords: zucchini noodles, pad thai, healthy pad thai, tofu pad thai, tamarind sauce, low carb, gluten free, vegan, plant-based

Find it online: https://islatable.com/healthy-zucchini-noodle-pad-thai-recipe-with-crispy-tofu-and-tamarind-sauce-made-easy/