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Printed Book:

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Zucchini Pad Thai

In a small bowl stir together soy sauce, lime juice, stevia, fish sauce, tamarind paste and red pepper flakes. Set sauce aside. Heat 1 tablespoon avocado oil in a large frying pan over medium-high heat. Add zucchini noodles and cook for 2 minutes until they are tender but still retain some crunch. Rest noodles for about 3 minutes. Drain the liquid, then transfer noodles to a bowl. Heat 1 tablespoon avocado oil in a pan over medium-high heat. Add garlic and sauté for about 1–2 minutes. Add green onions and sauté until tender. Add eggs into the pan and scramble; the eggs should stay moist. Pour the sauce into the pan with the scrambled eggs, garlic and green onion. Add the zucchini noodles and cook until heated through, about 1 minute. Sprinkle with cilantro and roasted nuts to serve.

Ingredients:

1)

soy sauce or coconut aminos: 1.5 teaspoon

2)

fresh lime juice : 2 tablespoon

3)

stevia : 0.25 teaspoon

4)

vegetarian fish sauce or hoisin sauce : 1.5 teaspoon

5)

tamarind paste : 1.5 teaspoon

6)

red pepper flakes : 0.25 teaspoon

7)

avocado oil, divided : 2 tablespoon

8)

large zucchini, spiralized : 3

9)

garlic clove, minced : 1

10)

green onions, sliced into 1-inch pieces : 3

11)

large eggs : 2

12)

fresh chopped cilantro (optional) : 0.25 cup

13)

roasted cashews or almonds, chopped : 4 tablespoon

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