Healthy Eating Recipes

Kimchi and Zucchini Pad Thai

Prep Time
20 mins.
Cook Time
pad thaï au kimchi et aux courgettes

The sweet and sour tamarind sauce balances perfectly with spicy kimchi and smoked tofu. If you don’t have a spiralizer, run a peeler along length of zucchini to make large ribbons and slice into strands with a knife to resemble noodles. Alternatively, try using a julienne peeler available at kitchen stores.


  • 2 large zucchini, spiralized (about 4 cups, 1L)
  • 1-1/2 (375ml) cups kimchi, chopped
  • 1 cup (250ml) diced smoked tofu
  • 1/4 cup (60ml) cilantro leaves
  • 1/4 cup (60ml) bean sprouts
  • 2 tbsp (30ml) crushed peanuts
  • 2 lime wedges
Tamarind Sauce:
  • 3 tbsp (45ml) almond butter
  • 2 tbsp (30ml) tamarind paste
  • 2 tbsp (30ml) maple syrup
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) fish sauce


  1. In a bowl, whisk together almond butter, tamarind paste, maple syrup, apple cider vinegar, and fish sauce.
  2. Toss with zucchini, kimchi and tofu.
  3. Divide between two plates and garnish with cilantro, bean sprouts, peanuts and lime wedges. Serve immediately.

Nutrition Information

Per PortionCalories : 206 kcal, Protein : 9 grams, Fat: 10 grams, Carbohydrates: 21.5 grams, Fibre : 5 grams, Sodium : 764.5 mg