Zucchini Noodle Pad Thai Recipe Easy THAI Zoodles | White On Rice (2024)

FAQs

How do you cook zoodles so they're not soggy? ›

You don't boil them that would make them soggy. To co*k zucchini noodles you toss them in a frying pan, with a little butter, oil or cooking spray, just long enough to heat. Add your sauce and it's done.

The biggest difference most people notice when they eat zucchini noodles is the texture. The texture of zoodles can vary based on how long they are cooked and how they are made. Lightly cooked zoodles will be crunchier than pasta and well-done zoodles will be softer.

Don't pre-salt your zucchini noodles.

First of all, one of the benefits of spiralizing is that it's SO quick (just spiralize, cook, and enjoy pasta in under 5 minutes!).

If you don't wish to cook the peel and the flesh separately, then you could use a two step cooking method, like first baking them with the cut-side facing up, then once you've achieved the desired flesh texture, flipping them over and quickly broiling them.

This, the outlet asserts, is due to zucchini's high water content: If it cooks too slowly, it will release its moisture before it sears, becoming soggy and sodden. Over high heat, on the other hand, zucchini becomes caramelized on the outside but retains a meaty, firm texture within.

Compare two cups of pasta weighing in at 480 calories, 90 grams of carbs, and two grams of fiber with two cups of zucchini zoodles at 66 calories, twelve grams of carbs, and four grams of fiber. Seems like a no-brainer, right? It is if you're using the right ingredients and the right sauce.

Zucchini is low in fat, sugar, and calories, and high in vitamin C and fiber, making it a great substitute for traditional pasta noodles. Fiber helps to regulate bowels and maintain good digestive health, and vitamin C acts as an antioxidant to protect cells.

Although like any vegetable, cooking zucchini noodles does strip the squash of some of its nutrients, they still make a great low-carb, low-calorie food that tastes great any way you serve it. I do recommend salting and draining your zucchini noodles on a paper towel or over a colander before cooking them.

Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices.

How far in advance can I Spiralize zucchini? ›

After you've spiralized several zucchini, line a large plastic or glass storage container with a paper towel, add your noodles and place in the refrigerator. They'll stay fresh for 2-3 days.

How Do You Know When Rice Noodles Are Done? Once the noodles have soaked for 10-15 minutes, they should be soft and pliable. To test, simply take a strand of noodle and bite it — it should be tender but still have some chewiness to it — sort of like al dente Italian pasta.

Overcooked noodles are too soft...too soft noodles break into bits. This is why I stress so much that you should only cook pad thai in batches of 2 servings, and the most delicate fresh noodles should be cooked ONE portion at a time. There is a reason why street vendors cook them one order at a time!

Flat Rice Noodles (Pad Thai Noodles)

Soak for 10 minutes. If the noodles are longer than the bowl, slowly bend them as they soften in the water so that they are eventually all submerged under the water. Strain the noodles and run your fingers through them to prevent sticking.

Arrange the zucchini pieces into a single layer on a baking sheet lined with parchment paper. (It will stick to the pan if you don't line it first!) Freeze the zucchini for about 1 hour, until it's firm to the touch, then transfer it to an airtight container to preserve the flavor as you store it.

Heat the olive oil in a skillet and add your overcooked pasta. Gently sauté over medium heat for a few minutes until the pasta's texture has firmed up. The whole process takes less than 10 minutes and you'll know it is done when the edges of the pasta have started to crisp and light browning has begun.

If you do not have kosher salt on hand, use a teaspoon or so of regular table salt. 1. Place zucchini slices in colander and sprinkle with 2 teaspoons salt. Set colander over bowl until about 1/3 cup water drains from zucchini, about 30 minutes.