Meatless Friday: Zoodle Pad Thai

Vegetables

• 12 Cups Spiralized Zucchini (about 3 large zucchini)
• 2 Medium Carrots sliced
• 1 Large Crown Broccoli chopped into small pieces
• 8 Ounces Cremini Mushrooms sliced
• 1 Medium Red Bell Pepper thinly sliced
• 2 Cups Frozen Edamame

Sauce

• ¼ Cup Powdered Peanut Butter
• ¼ Cup Chunky Peanut Butter
• ¼ Cup Soy Sauce, Liquid Aminos, or Tamari
• 2 Teaspoons Maple Syrup
• 1 Teaspoon Apple Cider Vinegar
• ⅛ Teaspoon Ground Ginger
• ¼ Cup Water add to thin as desired

Protein

• 1 16 Ounce Block Super Firm Tofu cubed (or protein of choice)

To Serve

• Peanuts
• Scallions
• Lime Wedges
• Sesame Seeds

Instructions

• Cook the protein. If using tofu, add the cubes to a non-stick skillet over medium heat. Cook, stirring occasionally, for 10 minutes, until golden brown.
• Cook the veggies. In a large non-stick skillet over medium heat, add the broccoli, carrots, and edamame. Cook for 3-5 minutes, until starting to soften. Then add the mushrooms and pepper. Cook an additional 3-5 minutes.
• Make the sauce. While the tofu and veggies are cooking, whisk all the sauce ingredients in a small bowl. I used ¼ cup of water to thin the sauce. Feel free to use more or less, depending on your preference.
• Cook the zoodles. Add the zucchini noodles and ¼ cup of the peanut sauce to a large skillet. Cook 4-6 minutes, until the zucchini is soft.
• Serve. Add the zoodles to a bowl and top with veggies, tofu, the remaining sauce, and toppings like lime juice, peanuts, scallions, and sesame seeds.