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Zucchini Pad Thai

Kat Jeter & Melinda Caldwell
  • 25 minutes
  • Serves 4

INGREDIENTS

4 tbsp

rice vinegar

2 tbsp

fish sauce

2 tbsp

lime juice

1 tbsp

SPLENDA® No Calorie Sweetener (Granulated)

2

eggs

2 tbsp

peanut oil

2 tsp

chopped garlic

2

large zucchini (spiralized or julienned into thin strips)

2 cups

bean sprouts (washed and drained)

4

scallions (chopped)

2 tbsp

fresh chopped cilantro

4 tsp

chopped peanuts