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Zucchini Pad Thai With Citrus Ginger Dressing Recipe Video
|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|
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
1. Spiralize zucchini.
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.
4. For plating the dish, put spinach over a plate and pile the pad Thai on it.
5. Top it with sprouts.