Ingredients
Serves 4
- 3 large zucchini
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 2 large free-range organic eggs
- 1 ½ tablespoons organic wheat-free soy sauce (or coconut aminos)
- 2 tablespoons fresh lime juice
- 2 tablespoons coconut palm sugar
- 1 tablespoon tamarind paste (optional)
- 1 teaspoon fish sauce (I used Red Boat)
- ⅛ teaspoon red pepper flakes (adjust to taste)
- 3 scallions, sliced into 1-inch pieces
- Fresh chopped cilantro
- 1 cup / 8.5 oz / 240 gr bean sprouts (optional)
- 4 tablespoons roasted cashews or almonds, chopped*
- *If you don’t care about paleo (or to keep it more authentic) use peanuts.
Directions
In a small bowl stir together soy sauce, lime juice, sugar, fish sauce, tamarind paste and red pepper flakes. Set aside.
Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand.) If you don’t have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider “noodle” from the zucchini, like fettuccini.
Heat one tablespoon of olive oil in a large pan over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.
Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a bowl and drain the excess water from the pan.
Wipe the pan and heat the remaining tablespoon of olive oil over medium-high heat. Add garlic and saute’ for about 1 to 2 minutes, until fragrant.
Add scallions and saute’ for 1 to 2 minutes or until tender.
In a small bowl lightly beat eggs with a fork. Pour them into the pan and cook until they solidify, but are still moist – move the eggs around the skillet as they cook, so that they scramble a bit.
Pour the sauce into the skillet with scrambled eggs.
Add the zucchini noodles and cook for about 1 more minute or until heated through.
Sprinkle with chopped cilantro and chopped almonds/cashews and serve.
Nutrition facts
One serving yields 307 calories, 21 grams of fat, 20 grams of carbs and 13 grams of protein.