I set the "noodles" on paper towel to dry out for about an hour and then baked the zucchini noodles in the oven with a little sesame oil at 400 to dry them out a bit. Also I added broccoli and spinach. We also did all the optional items. Our family loved it!
Prebake the zoodles on paper towels on a pan in the oven for a half hour at 200 degrees - u can prep the rest of the meal while u r waiting for the zoodles to lose some moisture. Amazing flavor! Worth the effort. Lime and cilantro r essential. Wish we would have splurged on better quality peanut oil - only thing I would change.
Regarding the complaints about the sauce being watery due to the liquid from the zucchini noodles: after my initial experience spiralizing zucchini I now don't cook it even if the recipe calls for doing so. I just add the spiralized zucchini to the warm sauce or other warm ingredients at the last minute to warm up the zucchini without really cooking it. This keeps the zucchini from throwing off liquid (and diluting the sauce) and also maintains more of an "al dente" texture which I prefer.
Quite different than my other two Pad Thai recipes but it was really good. I had some different ingredients... no bean sprouts or chili sauce... the wife doesn't take spicy well. I added leftover pork chops cut in 1" cubes cabbage zucchini and sweet and sour sauce (for the sauce). I only used two eggs... honestly one would be just fine. I added sauteed jalapeno in my dish along with some sriracha. I highly recommend this recipe!
Light Summer Dinner This recipe resulted in a dish that was flavorful and light but very wet from the vegetable's juices. Perhaps salting the squash noodles in advance would help with this but would also increase sodium levels I also added shrimp which I feel made the dish more amenable to my family Pros: Low carb low calorie Cons: Wet final product
This was delicious! Since I made this only for myself I used 3 small zucchini (I forgot to add the bean sprouts) but made the full recipe for the sauce. I used the leftover sauce for the bean sprouts the next day. I eliminated the eggs but added shrimp. Mine did not get watery it was fresh and flavorful and I was stuffed for hours. I like that there were not the usual numerous ingredients/spices that many recipes call for. It may not be an authentic Thai recipe but this one's a keeper for me.
This is a very poor recipe. The tip given by another reviewer saved them here...bake squash noodles 30 min. in 200 oven to remove moisture. But the sauce flavor was nothing like a Pad Thai. I added shrimp for extra flavor and protein. I won't make it again.