zucchini pad thai

Zucchini Pad Thai

Serves: 2

-1 and 1/2 tbsp low-sodium soy sauce
-1 tbsp. apple cider vinegar
-1 and 1/2 tsp lime juice
-1/2 tsp. chopped garlic
-4 ts. crushed peanuts
-20 oz. (2 - 3 medium) zucchini
-1/2 cup egg whites
-2 (6 oz) chopped, grilled chicken or shrimp
-1 cup 1-inch scallion pieces
-1/4 cup roughly chopped cilantro
**Optional topping: bean sprouts
1. To make the sauce, in a small bowl, combine soy sauce, vinegar, lime juice and garlic. Mix until uniform. Stir in 2 tsp. peanuts.
2. Using a spiral veggie cutter like the Veggetti cut zucchini into spaghetti-like noodles. (If you don't have a spiralizer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
3. Spray a large skillet with nonstick spray and bring to medium heat. Scramble egg whites until fully cooked, about 2 minutes. Transfer to a bowl.
4. Remove wok from heat; clean, if needed. Re-spray, and return to medium heat. Add chopped chicken or shrimp, and season with salt and pepper. Stirring occasionally, cook until lightly browned, about 5 minutes.
5. Add zucchini noodles. Cook and stir until hot and slightly softened, about 2 minutes.
6. Transfer skillet contents to a strainer, and thoroughly drain excess liquid.
7. Return skillet to medium heat, and return drained mixture to the skillet. Add sauce, scrambled egg whites and scallions. Cook and stir until sauce is evenly distributed and has mostly absorbed, about 2 minutes.
8. Top with cilantro and remaining 2 tsp. peanuts.