Meatless Mondays’ is up and running!
Sean and I have been super busy since February and with that being said we have been eating a well balanced diet like we usually do. Life on the go, often results in a lot of eating out, convenient foods, and less exercise. We were in California, Barcelona, and had a wedding all with in four weeks! It was a ton of fun, but a whirl wind! Of course when we are traveling for our enjoyment, we are also eating for enjoyment! Once our lives had calmed down, we had decided to give up meat for 40 days and by that time, the challenge wasn’t a hard decision. We were bloated, slow, and not feeling our best. We were ready… to say the least! I knew for us to stick to a meatless forty days, we would have to get creative. We both love bold flavors so each meal is thought out to the point, we don’t remember what we are missing.
Obviously, this is the best time to come up with a bunch of meatless Monday posts! For our first meatless Monday—here you have a zoodle pad thai. (As a I proof read this post, I feel as if I am presenting for Food Network’s chopped judges). I am a sucker for pad thai and spice! While this is strictly a vegetable pad thai—add some protein such as shrimp. It is a super light dish with a pad thai taste. You can eat this guilt free. Make some extra veggies and sauce and use for a snack the following day! My leftover snack inspiration is also in this post!
I am listing which vegetables I used in this dish, but it is a flexible dish.
Time: 25 Minutes
- ½ of large Eggplant
- 1 Red Bell Pepper
- 1 Handful of Snap Peas
- 1 cup chopped Bok choy
- 3 cups Bean Sprouts
- 3 Green Onions
- 1/3 cup minced shallots
- ¼ cup cilantro
- 4 medium zucchini
- 2 beaten eggs
- 1 tablespoon vegetable oil or 1 tablespoon sesame oil
- 1/4 cup packed brown sugar or substitute with honey
- ¼ cup of soy sauce or low sodium soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 2 tablespoon rice vinegar
- 2 ½ tablespoons smooth peanut butter
- 1 tablespoon chili paste or 1 tablespoon Sriracha
- 1/2 teaspoon dried basil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- Spiralize zoodles
- Julienne veggies
- Mince Garlic
- Chop Green Onions
- Heat 1 tablespoon of vegetable oil or sesame oil in a large pan over medium to high heat.
- Add bell peppers, eggplant, snap peas, bok choy,and shallots and sauté for 1 minute. Add garlic and saute for an additional 1 minute. Reduce heat to medium and pour beaten eggs over vegetables. Stir eggs until scrambled.
- Add sauce to vegetables and increase to medium to high heat for 1 minute.
- Reduce heat to medium, add zoodles, and toss until evenly combined. Depending upon preferred consistency of zoodles, please take note that zoodles cook fairly fast and are a water dense vegetable which may leave your dish watery if cooked to long. If you like your zoodles raw, simply toss enough to coat the zoodles in sauce and transfer to bowl quickly.
- Stir in bean sprouts, green onions and peanuts.
- Add one additional tablespoon lime juice, siracha or chili paste if desired.
- Top with cilantro
- Add all of the Sauce Ingredients to a food processor or whisking bowl.
- If using a food processor, carefully pulse. Do not over process. Pulse to desired consistency. I prefer a thicker consistency.
- Snack Leftover Inspiration
- I took the coated left over veggies, which I had put a side. I made a wrap of pad thai veggies with iceberg lettuce and dipped in pad thai sauce.
Snack Leftover Inspiration
I took the coated left over veggies, which I had put a side. I made a wrap of pad thai veggies with iceberg lettuce and dipped in pad thai sauce.