ZUCCHINI PAD THAI

Ingredients:

 1 tablespoon plus 1 teaspoon vegetable 
 2 large eggs
 1 garlic clove, minced
 2 tablespoons fresh lime or lemon juice
 1 tablespoon low sodium soy sauce
 1 tablespoon chili sauce
 1 tablespoon  light brown sugar
 1 tablespoon hoisin sauce
 1 tablespoon cornstarch, dissolved in 1 tablespoon of water 
 2 medium zucchini, spiralized
 1/3 cup chopped peanuts ( used honey roasted)

 cilantro or sliced green onion (for garnish)

Directions:

In a skillet, heat 1 teaspoon of the vegetable oil  over medium low heat.

 Add the eggs to the pan and scramble until cooked. Remove the eggs and set aside.

In a bowl, whisk together the garlic, lime or lemon juice, soy sauce, chili sauce,  brown sugar, hoisin sauce.

 Increase heat to medium and place the pan back on the burner. Add the remaining 1 tablespoon of oil to the pan. Pour in the sauce and cook for 2 minutes. Then stir in the flour and water mixture. Stir to combine and let the sauce cook for about 3 minutes until thickened and slightly reduced.

Add in the zucchini noodles. Toss to coat in the sauce and cook for an additional 2-3 minutes until the zucchini is tender. Stir in the eggs. Garnish with chopped peanuts.

Serve!

I hope I get LOTS of zucchini this summer. This is delicious. Ae- Yun gave me a zucchini from her father's garden and it was perfect for the Pad Thai.