Korean‑Style Spicy Pad Thai with Zucchini Noodles

Ingredients

• 200 g Beef sirloin, thinly sliced
• 3 medium Zucchini, spiralized into noodles
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Olive oil
• 1 tbsp Low‑sodium soy sauce
• 1 tbsp Rice vinegar
• 2 cloves Garlic, minced
• 2 stalks Green onions (scallions), sliced

Instructions

1. 1

   Heat the olive oil in a large skillet over medium‑high heat. Add the minced garlic and stir‑fry for 30 seconds until fragrant.

2. 2

   Add the sliced beef and cook, stirring, for about 3–4 minutes until browned but still tender. Remove the beef and set aside.

3. 3

   In the same skillet, add the spiralized zucchini noodles and toss for 2 minutes until just softened; they should retain a slight crunch.

4. 4

   Stir in the gochujang, soy sauce, and rice vinegar, coating the noodles evenly. Return the beef to the pan and mix everything together, cooking an additional 2 minutes to heat through.

5. 5

   Transfer to serving plates, garnish with sliced green onions, and serve immediately.