Zucchini noodles, broccoli, pork, and egg are stir fried together with Thai seasonings like soy sauce and fish sauce for a healthy and tasty Asian noodle bowl.
Thai Zucchini Noodles with Pork and Broccoli
If you’ve ever had Pad See Ew and had to stop yourself from eating the whole container, well, enter this spiralized recipe, it will replace all of your Thai stir fried noodle cravings with a healthier, but satisfying version.
I love stir fried noodles, and to recreate them, I like to use Blade A on the Inspiralizer to create ribbon-like noodles that mimic the noodles used in Pad See Ew. The zucchini noodles soak up the flavors in this easy Thai sauce made with soy sauce, rice wine vinegar, honey, and fish sauce.
This version uses pork tenderloin, but if you don’t eat pork, you could substitute in the more traditional chicken or you could also use shrimp. Vegetarian? Leave the animal protein out and use extra veggies instead! The egg in these Thai zucchini noodles are a great protein source as is.
How do you reheat zucchini noodles?
- To reheat zucchini noodles, put them in a skillet over medium-high heat and add a little extra sauce (for this dish, you could just add a few dashes of soy sauce), because the zucchini releases water over time and dilutes whatever sauce was used to originally cook the dish. Cook until heated through, 2-3 minutes.
Nutritional Information & Recipe