Howdy! I thought I'd begin the year with a solid formula for you. At this point you're most likely tired of all the substantial nourishments you presumably had over the occasions and are prepared for something somewhat lighter. On the whole, not exclusively is it the beginning of another year, it is additionally this current blog's fifth commemoration. It was 5 years back I begun Jo Cooks, much to my dismay then that it will end up being my obsession and my vocation.
I can't trust it's really been 5 years, how time passes quickly when you're having a fabulous time. What's more, I've had a great deal of fun taking a shot at this blog, I've met such a significant number of fascinating individuals. What would i be able to state, it's been a remarkable encounter and I thank all of you for proceeding to come and visit Jo Cooks.
Zoodles! I've made zoodles before a great deal, you'll additionally discover two or three plans with zoodles in my up and coming book. Zoodles, a.k.a. zucchini noodles, are astonishing, just on the grounds that you can actually utilize them in essentially any pasta dish you can consider, along these lines disposing of most carbs from your dish. So on the off chance that your New Year's goals is to eat better or more advantageous, at that point you can't turn out badly with zoodles.
- For Pad Thai Sauce
- 2 tbsp brown sugar
- juice from one lime about 2 tbsp
- 1 tsp vinegar
- 2 tbsp fish sauce if you don't have fish sauce, use soy sauce instead
- 1 tbsp Sriracha sauce
- For Pad Thai
- 2 large zucchini
- 1 tbsp peanut oil
- 6 oz firm tofu about 1 cup, cut into small cubes
- 8 oz large shrimp shells off and deveined
- 3 cloves garlic
- 2 eggs
- 1 cup bean sprouts
- 5 green onions roughly chopped
- 1/4 cup peanuts chopped
Instructions
- In a small bowl whisk all the Pad Thai sauce ingredients together. Set aside.
- Using a spiralizer or a grater, make the noodle strands out of the zucchini. Place in a bowl and set aside.
- Add the peanut oil to a wok and heat over high heat. Add tofu and shrimp and cook until tofu is lightly browned and shrimp is pink on both sides.
- Add garlic to the wok and toss everything together, continue cooking for another minute, if heat is too high, turn to medium high.
- Push the tofu and shrimp to one side of the wok, and crack the eggs in the other side. Using a spatula break the eggs and cook, they should look like scrambled eggs.
- Add half the bean sprouts, half the peanuts and half the green onions to the wok then pour the sauce over everything. Toss everything together and continue cooking for a 2 more minutes.
- Add the zoodles to the wok, toss everything together and turn off the heat.
- Serve while warm and add remaining bean sprouts, green onions and peanuts as garnish.
Read more our recipe Country Potatoes, Bacon & Eggs Whole30 Breakfast Skillet #dinnerrecipe #food #amazingrecipe #easyrecipe