Remove the rice noodles, and triple the amount of spiralized zucchini to keep this dish low-carb.

Equipment Needed

Measuring cups and spoons, knife, cutting board, large pot, strainer, large sauté pan, vegetable spiralizer, bowl and a whisk


Cook the noodles according to package instructions, drain and set aside.


To make the sauce, combine the soy sauce, coconut sugar, vegetable stock, tamarind paste, fish sauce, juice of a lime and liquid stevia.

Whisk to combine and set aside.


Shred the carrot, spiralize the zucchini and chop the green onions and cilantro. 

Dice the tofu into small cubes.

In a large sauté pan, add the sesame oil, garlic, ginger, chili flakes and half of the green onions. Sauté for 5 minutes over high heat. 

Add the carrots, tofu and half of the bean sprouts to the saute pan.

Sauté for 5 additional minutes.

Create a space in the middle of the pan.

In the space, scramble the eggs and add half of the cilantro and the spiralized zucchini. 

Add the noodles and the sauce and reduce the heat to medium.

Stir constantly until the sauce has been absorbed and everything is thoroughly mixed. 

Transfer to a serving bowl.

Top with the remaining cilantro, bean sprouts, green onions and the chopped peanuts.

Serve and enjoy! 

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