We all love the classic pad thai that we can get at a restaurant, but these recipes are a nice change of pace from what you’re used to. The first recipe is made with organic black bean spaghetti, peanut satay sauce, mango, and shrimp and the second recipe is made with zucchini noodles AKA “zoodles.”

Pad thai originated as a Thai street food, but now, you can bring this authentic dish right to your kitchen. You can even make your Thai peanut sauce from scratch by using this awesome recipe. The combination of all of these ingredients may seem a little nuts at first, but trust me, it’s definitely a meal worth making. Warning: an explosion of flavor may erupt in your mouth.

Organic Black Bean Peanut Pad Thai Spaghetti

  • Prep Time:20 minutes
  • Cook Time:25 minutes
  • Total Time:45 minutes
  • Servings:2
  • Medium

    Ingredients

  • 2 eggs
  • 2 tablespoon vegetable oil
  • 1/4 cup chives
  • 10 shrimp peeled and deveined
  • 1/4 cup bean sprouts
  • 1/4 cup chopped unsalted peanuts or cashews
  • fresh cilantro
  • 1 lime wedge
  • 3 tablespoon thai peanut satay sauce
  • 2 oz organic black bean spaghetti
  • 1/4 cup diced mango

Step 1

Bring water to a boil and add organic black bean spaghetti to the pot (don’t forget to salt your water). Let it cook for approximately 7-8 minutes.

Photo by Jackie Behar
Photo by Jackie Behar

Step 2

Drain the spaghetti and put aside.

Photo by Jackie Behar
Photo by Jackie Behar

Step 3

Scramble two eggs in a frying pan.

Photo by Jackie Behar
Photo by Jackie Behar

Step 4

Sear the shrimp in a separate frying pan until thoroughly cooked and then add the spaghetti. Be sure not to overcook the shrimp, should take about 2-3 minutes.

Photo by Jackie Behar
Photo by Jackie Behar

Step 5

Dice chives.

Photo by Jackie Behar
Photo by Jackie Behar

Step 6

Add the chives to the dish and mix the ingredients together.

Photo by Jackie Behar
Photo by Jackie Behar

Step 7

Add peanut satay sauce.

Photo by Jackie Behar
Photo by Jackie Behar

Step 8

Mix the ingredients together.

Photo by Jackie Behar
Photo by Jackie Behar

Step 9

Stir in scrambled eggs and bean sprouts.

Photo by Jackie Behar
Photo by Jackie Behar

Step 10

Place noodle mixture on serving plate. Sprinkle with cashews or peanuts.

Photo by Jackie Behar
Photo by Jackie Behar

Step 11

Dice up mango and serve with fresh cilantro and lime wedges.

Photo by Jackie Behar
Photo by Jackie Behar

Step 12

After all this hard work, your dish is now complete and ready to eat.

Photo by Jackie Behar
Photo by Jackie Behar

Thai Peanut Satay Zoodles

  • Prep Time:10 minutes
  • Cook Time:20 minutes
  • Total Time:30 minutes
  • Servings:one
  • Easy

    Ingredients

  • 1 zucchini
  • 1/4 cup chives
  • 1 cup spinach
  • 1/4 cup shiitake mushrooms
  • 2 tablespoon thai peanut satay sauce
  • 1/4 cup chopped unsalted peanuts or cashews
  • 3 oz tofu
Photo by Jackie Behar
Photo by Jackie Behar

Step 1

Use the Veggetti Pro to slice zucchini into thick spirals.

Photo by Jackie Behar
Photo by Jackie Behar

Step 2

Add peanut satay sauce.

Photo by Jackie Behar
Photo by Jackie Behar

Step 3

Add shiitake mushrooms.

Photo by Jackie Behar
Photo by Jackie Behar

Step 4

Add fresh baby spinach to the zoodle mixture.

Photo by Jackie Behar
Photo by Jackie Behar

Step 5

Mix the ingredients together.

Photo by Jackie Behar
Photo by Jackie Behar

Step 6

Dice the tofu into small cubes.

Photo by Jackie Behar
Photo by Jackie Behar

Step 7

Finely chop your choice of either cashews or peanuts.

Photo by Jackie Behar
Photo by Jackie Behar

Step 8

Dice chives.

Photo by Jackie Behar
Photo by Jackie Behar

Step 9

Add the tofu, cashews or peanuts, and chives to the dish and mix the ingredients together.

Photo by Jackie Behar
Photo by Jackie Behar

Step 10

Place zoodle mixture on serving plate and get ready to devour this delicious dish.

Photo by Jackie Behar
Photo by Jackie Behar