Summer Squash Pad Thai

Name: Summer Squash Pad Thai
Cook time: 35 min
Yield: 4
Ingredients: 1 1/4 pounds zucchini (2-3 medium); 1 1/4 pounds yellow summer squash (2-3 medium); 3 tablespoons rice vinegar; 2 tablespoons fish sauce; 1 tablespoon honey; 2 teaspoons chile-garlic sauce; 1 teaspoon peanut oil plus 1/4 cup, divided; 4 large eggs, beaten; 1 medium red bell pepper, thinly sliced; 6 scallions, sliced in 1-inch pieces; 3 large cloves garlic, minced; 3 cups bean sprouts; 1/4 cup roasted peanuts, chopped (optional); 1/4 cup coarsely chopped fresh cilantro (optional); 4 lime wedges (optional)

Summer Squash Pad Thai was pinched from <a href="http://www.eatingwell.com/recipe/251205/summer-squash-pad-thai/" target="_blank">www.eatingwell.com.</a>

"In this “spiralized” vegetable noodle recipe inspired by pad Thai, zucchini and summer squash replace the rice noodles, pumping up the vegetables while reducing calories. Top with stir-fried chicken, shrimp or tofu for added protein if desired...."

INGREDIENTS

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1 1/4 pounds zucchini (2-3 medium)

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1 1/4 pounds yellow summer squash (2-3 medium)

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3 tablespoons rice vinegar

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2 tablespoons fish sauce

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1 tablespoon honey

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2 teaspoons chile-garlic sauce

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1 teaspoon peanut oil plus 1/4 cup, divided

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4 large eggs, beaten

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1 medium red bell pepper, thinly sliced

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6 scallions, sliced in 1-inch pieces

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3 large cloves garlic, minced

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3 cups bean sprouts

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1/4 cup roasted peanuts, chopped (optional)

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1/4 cup coarsely chopped fresh cilantro (optional)

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4 lime wedges (optional)

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