Ingredients

The following ingredients have 6 Servings
  • 3 Tbsp vegetable oil
  • 3 cloves garlic (minced)
  • 3 Tbsp minced fresh ginger
  • 1 large jalapeno pepper (minced, seeds and all)
  • 2 large eggs (beaten)
  • 4 ounces tofu (cut in small cubes)
  • 6-8 scallions (thinly sliced)
  • 1 can water chestnuts (sliced thinly)
  • 2 cups bean sprouts
  • 2 medium zucchini (spiralized)
  • large handful fresh cilantro leaves (chopped)
  • 1/4 cup fresh lime juice (about 2 large limes)
  • 3 Tbsp fish sauce (substitute soy sauce for vegetarian and vegan)
  • 2 Tbsp soy sauce
  • 2 Tbsp brown sugar
  • 1/2 cup roasted peanuts (rough chopped)
  • more fresh cilantro leaves
  • lime wedges

Instruction

  • Heat the oil in a wok and saute the garlic, ginger and jalapeno for several minutes, stirring constantly. Push them to one side and add the eggs. Scramble them, breaking them up as they cook.
  • Whisk together the sauce ingredients and add to the pan. Heat until it comes to a boil, and then add the tofu, scallions, water chestnuts, bean sprouts, and zoodles. Stir fry for a minute or so, tossing everything really well to distribute the sauce evenly and just barely soften the zoodles. Toss in the cilantro and take off the heat.
  • Serve hot right away, or remove from the pan and refrigerate to serve chilled as a salad. Garnish with lime wedges, chopped peanuts, and fresh cilantro.