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Hi. I'm Sara!

Welcome to Mercer + Green.
I am a born and bred New Yorker, mom of two little girls who loves
all things New York and is passionate about healthy living.

Zucchini Noodle Pad Thai

Zucchini Noodle Pad Thai

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I love Thai food. In college there was a Thai restaurant near my school that my friends and I would frequent for birthdays, girl's nights and various other special occasions. If you ever lived in Boston I am sure you know about Brown Sugar! Being a very busy college student going out to restaurants was not something that happened that frequently, but when it did we almost always went out for Thai. Sadly I have yet to find a Thai restaurant in NYC that satisfies my cravings. There are the not so scenic take out and delivery spots, and some very high end ones but I have yet to find a Thai restaurant I would actually want to sit down and eat in!

Even if I did have a local Thai spot I don't think I could see myself ordering greasy Pad Thai anymore. All those heavy noodles... no thank you! To satisfy my craving for my old college favorite I created a lighter, healthier version of classic Pad Thai. This dish uses zucchini noodles in place of the typical greasy ones which make it oh so much better on the digestion!

Zucchini Noodle Pad Thai

  • 2 medium zucchini
  • 1/2 red pepper sliced thin
  • 1/2 cup bean sprouts
  • 1/2 cup tahini
  • 1 cup water
  • 2 cloves garlic
  • 2 T nama shoyu or tamari
  • juice of 2 limes
  • 10 drops stevia
  1. Using a julienne, vegetable peeler or spiralizer peel the zucchini into “noodles” and set aside.
  2. Blend tahini, water, garlic, nama shoyu, lime juice and stevia until smooth.
  3. Toss zucchini noodles, pepper, and sprouts with sauce until evenly coated.
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