Zucchini Pad Thai With Citrus Ginger Dressing Recipe Video
Ingredients
| Orange juice | 1⁄2 Cup (8 tbs) | |
| Coconut meat | 1⁄3 Cup (5.33 tbs) | |
| Cilantro | 1⁄2 Cup (8 tbs), chopped finely | |
| Scallions | 1⁄3 Cup (5.33 tbs), chopped finely | |
| Sage | 3 Cup (48 tbs) | |
| Ginger | 1 Tablespoon, minced | |
| Tahini sauce | 1 Tablespoon | |
| Carrot | 1⁄2 Cup (8 tbs), shredded | |
| Red pepper | 1⁄2 Cup (8 tbs), sliced | |
| Zucchini | 1 Cup (16 tbs), spiralized |
Nutrition Facts
Serving size
Calories 303 Calories from Fat 112
% Daily Value*
Total Fat 13 g20.1%
Saturated Fat 7.9 g39.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 81.4 mg3.4%
Total Carbohydrates 51 g16.9%
Dietary Fiber 25.1 g100.5%
Sugars 11.6 g
Protein 9 g17.5%
Vitamin A 204.3% Vitamin C 187.8%
Calcium 90.1% Iron 86.4%
*Based on a 2000 Calorie diet
Directions
1. Spiralize zucchini.
MAKING
1. In a bowl, combine spiral zucchini, pepper, carrots, and lemon juice and put it aside.
2. For making the dressing – Combine orange juice, cilantro, scallions, sage leaves, ginger and tahini sauce in a blender.
3. Pour this dressing over spiralized zucchini.
SERVING
4. For plating the dish, put spinach over a plate and pile the pad Thai on it.
5. Top it with sprouts.
Chef
