Carolina Kitchen: Pad Thai zucchini noodle with tofu

Photo credit: WLOS staff

By The Writer's Bistro Chef Richard Petrelli

Serves two.


  • Tofu 8 oz
  • Sesame oil 2 T
  • Soy sauce 4 T
  • Fresh ginger 1 T
  • Garlic 1 T
  • Zucchini noodles 8 oz
  • Garlic 1 t
  • Tamarind paste 2 T
  • Lime juice - 2 T
  • Soy sauce - 2 T
  • Vegetable broth ½ cup
  • Brown sugar ¼ cup


Take Tofu and and place in a colander with a bowl underneath. Press it for a couple hours to get the moisture out.

Mix sesame oil, soy sauce, ginger and garlic and after the tofu is pressed, cut tofu into four two-oz. portions and marinate the tofu overnight.

Cut zucchini on a mandolin until you have long noodle-like cuts and hold.

Mix remaining ingredients in a small sauce pot. Bring to a boil and reduce to a simmer.

Simmer for approximately five minutes until tamarind paste is softened.

In hot sauté pan, sear tofu on all sides to cook. About 1 minute on each side then remove and hold hot.

Add zucchini noodles and sauté for a minute until soft. Add Pad Thai broth and bring to a simmer tossing zucchini to coat.

Remove from heat and plate with zucchini in middle with broth surrounding and tofu on top of noodles. Garnish with shredded carrot, peanuts and a lime wedge on the side.

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