Description
This Pad Thai Zucchini Noodles with Jackfruit Chicken is dressed with a sweet & savoury peanut dressing. The perfect lightened up meal thats ready in under 30 minutes and packed with summer vegetables.
Ingredients
Scale
Dressing:
- 2 tbsp soy sauce
- 1 tbsp vegan fish sauce (or sub more soy sauce)
- 2 tbsp rice vinegar
- 1 tbsp coconut sugar
- 2 garlic cloves, minced
- 1/2 tbsp ginger
- 3 tbsp water to thin as needed
- 1/2 tsp red pepper flakes optional
- 1/4 c peanut butter (62g)
- 1 lime, juiced
Zucchini Noodle Salad
- 1 can jackfruit (300g)
- 2 medium zucchini (400g)
- 1 medium carrot (100g)
- 1 c red pepper thinly sliced (120g)
- 2 scallions, green parts only
- handful of of peanuts (around 1/4 cup)
- handful of cilantro
Instructions
- Preheat oven to 400F.*
- In a small bowl combine soy sauce, vegan fish sauce, rice vinegar, coconut sugar, garlic, ginger, water and red pepper flakes.
- Drain and rinse the jackfruit. Shred the jackfruit using two forks and then squeeze out any excess liquid. Add 2 tbsp of the dressing and mix well. Spread the jackfruit on a lined baking tray and drizzle a bit of oil and toss. Place the jackfruit into the oven 15 minutes or until lightly browned.
- Add the peanut butter and lime juice in dressing bowl and whisk until combined.
- In a large pan over medium high heat, add the spiralized carrots and cook for 1 minute. Add in the spiralized zucchini and bell pepper, and season with salt and pepper. Allow to cook for 3 minutes. Let it sit for a couple minutes and drain any excess liquid. Add in the finished jackfruit along with the sauce and mix to combine. Serve with green onions, crushed peanuts or cashews and cilantro.
Notes
- The jackfruit can also be prepared on the stove. Follow the same directions, but instead of placing it into the oven fry the jackfruit over medium high heat until heated through and lightly charred.
- Prep Time: 10
- Cook Time: 15
- Cuisine: Thai