Thai‑Fusion Pad Thai with Egg‑Noodle Substitute

Ingredients

• 6 large Eggs
• 200 g Firm tofu
• 1 medium Zucchini
• 2 tbsp Olive oil
• 1 tbsp Fish sauce
• 2 tbsp Lime juice
• 1 tsp Fresh ginger, grated
• 2 cloves Garlic, minced
• 2 stalks Green onions, sliced
• 2 tbsp Cilantro leaves(optional)
• ½ tsp Red chili flakes(optional)
• ¼ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

   Using a food processor or grater, pulse the zucchini into fine strands to mimic noodles; set aside.

2. 2

   In a bowl, whisk the eggs with a pinch of salt and pepper, then heat 1 tbsp olive oil in a non‑stick skillet over medium heat and scramble the eggs until just set; remove and slice into thin ribbons.

3. 3

   Pat the tofu dry, cut into 1‑inch cubes, and toss with a little salt. In the same skillet, add the remaining 1 tbsp olive oil and fry the tofu until golden brown, about 4‑5 minutes; set aside.

4. 4

   Combine fish sauce, lime juice, grated ginger, minced garlic, and red chili flakes (if using) in a small bowl to create the sauce.

5. 5

   Return the skillet to medium heat, add the zucchini noodles and stir‑fry for 2‑3 minutes until just tender.

6. 6

   Add the scrambled egg ribbons, fried tofu, and sauce to the pan; toss everything together for another 2 minutes to coat and heat through.

7. 7

   Finish with sliced green onions and optional cilantro; serve immediately.