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Kimchi and Zucchini Pad Thai

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. Prep time: 20 minutes Cook time: N/A Yields: 4 servings Tamarind Sauce: 3 tbsp (45ml) almond butter 2 tbsp (30ml) tamarind paste 2 tbsp (30ml) maple syrup 2 tbsp (30ml) apple cider vinegar 1 tbsp (15ml) fish sauce 2 large zucchini, spiralized (about 4 cups, 1L) 1-1/2 (375ml) cups kimchi, chopped 1 cup (250ml) diced smoked tofu 1/4 cup (60ml) cilantro leaves 1/4 cup (60ml) bean sprouts 2 tbsp (30ml) crushed peanuts 2 lime wedges Directions: 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: Calories: 206 kcal Protein: 9 grams Fat: 10 grams Carbohydrate: 21.5 grams Fibre: 5 grams Sodium : 764.5 mg
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