4 Servings 10 min Cook
1 1/2 Tbsp Soy Sauce
2 Tbsp Lime Juice
1 Tsp Stevia Sweetener
3 Tsp Fish Sauce
1 Tsp Tamarind Paste
0 Tsp Crushed Red Pepper Flakes
3 Medium Zucchini
2 Tbsp Olive Oil
1 Cloves, minced Garlic
3 Medium (4-1/8" long) Scallions
2 Large Egg
3 Tbsp Fresh Cilantro
1/4 Cup Cashew Nuts
4 Cup Alfalfa Sprouts
1/4 Cup Cashew Nuts
In a small bowl stir together soy sauce, lime juice, sugar, fish sauce, tamarind paste, and red pepper flakes.
Set aside.
Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand.
) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini.
This will form more of a wider "noodle" from the zucchini, like fettuccini.
Heat one tablespoon of olive oil in a large pan over medium-high heat.
Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.
Let the noodles rest for about 3 minutes so that they can release all of the moisture.
Transfer noodles to a bowl and drain the excess water from the pan.
Wipe the pan and heat the remaining tablespoon of olive oil over medium-high heat.
Add garlic and sauté for about 1 to 2 minutes, until fragrant.
Add scallions and sauté for 1 to 2 minutes or until tender.
In a small bowl lightly beat eggs with a fork.
Pour them into the pan and cook until they solidify, but are still moist - move the eggs around the skillet as they cook, so that they scramble a bit.
Pour the sauce into the skillet with scrambled eggs.
Add the zucchini noodles and cook for about 1 more minute or until heated through.
Sprinkle with chopped cilantro and chopped cashews and serve.
