Simple Zucchini Pad Thai Lunch Recipe
4P Foods Team Member
The 4P Foods team wants to help you turn in season produce handpicked by farmers in Virginia, Maryland, Washington, D.C., the Eastern Seaboard, and Mid-Atlantic into delicious, homemade meals. Romaine calm; we have flavorful dishes to add to your weekly menu and seasonal ingredients to add to your 4P grocery delivery tote.
A simple spring or summer lunch recipe that you will be soy into! All you need is a stove, a pot and a large mixing bowl to create a delicious lite lunch or the perfect side dish for grilled protein. This recipe serves four to six people, but can easily be scaled up or down depending on if you are having date night or a dinner party. Make this recipe your own by adding avocado, toasted and chopped peanuts or cashews, or crispy shallots. Drop the honey and fish sauce to make this a yummy vegan side dish. You can also take this recipe idea and apply it to many seasonal vegetables like using radishes instead of carrots, shredded kohlrabi instead of cabbage, or spiralized beets or sweet potatoes instead of zucchini!
Here is how to make this recipe with purpose-fueled food that’s better for the prosperity of our planet and people.
Ingredients
- 3 small zucchini, spiralized or 4-5 cups prepared zucchini noodles aka “zoodles”
- ~¼ of a medium cabbage (preferably red), very finely sliced cabbage (2-3 cups)
- 2 carrots, shredded (~1 cup)
- 1 garlic scape or 1 small garlic clove, finely chopped
- 2-3 scallions, sliced (use the whole thing, from the white to the green tops)
- A big handful of cilantro, roughly chopped (or less or none if you don’t love cilantro)
- 1 package frozen edamame
- 3-4 tbsp citrus juice, from 1-2 limes and/or 1 lemon (use whatever you have or a mix if your limes are dry; could also use 2-3 tbsp rice wine vinegar)
- 1-2 tbsp soy sauce
- 1-2 tsp fish sauce (omit for vegan)
- 1-2 tsp hot sauce of your choice
- Pinch of coconut sugar or brown sugar or a splash of honey
- 4 tbsp tahini or peanut butter
Directions
Prepare all of your veggies, garlic, and herbs, putting them in a large bowl as you go. Cook your edamame in a pot of boiling salted water. When it’s done, rinse under cold water or chill in an ice bath to cool.
Make the dressing by combining citrus juice (or vinegar), soy sauce, fish sauce (if using), hot sauce, and tahini or peanut butter in a small bowl; whisk until smooth.
Tip: if using peanut butter, thinning the peanut butter with a small amount of the liquid ingredients will make it easier to whisk everything together into a smooth sauce.
Taste and adjust as needed to get a bright, tangy dressing that suits your taste.
Add the cooked and cooled edamame to the bowl, pour the dressing over, and toss thoroughly to coat.
Taste again, seasoning with more soy sauce or citrus or hot sauce as desired. Optional toppings include: avocado, toasted and chopped peanuts or cashews, and crispy shallots. Enjoy!