for the zucchini noodle pad thai:
2 medium zucchini
2 Tablespoons olive oil (30ml) , divided
1/2 pound peeled and de-veined shrimp (225g) or what ever protein you prefer
3 cloves garlic, minced or crushed
1/2 red bell pepper, seeded and sliced thin
3 green onions, sliced
1 large egg
2 cups bean sprouts (480ml), about
1/3 cup roasted peanuts (80ml)
1/4 cup chopped cilantro (optional)
Few lime wedges for serving (optional)
for the sauce:
2 Tablespoons rice vinegar or distilled white vinegar (30ml)
2 Tablespoons fish sauce (30ml), or to taste
3 Tablespoons ketchup (45ml)
1 teaspoon packed brown sugar (5ml)
1/2 teaspoon cayenne pepper or 1 small red chili , sliced
1 teaspoon chili garlic sauce , or to taste
Make the sauce: In a small bowl, combine the sauce ingredients (vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, chili garlic sauce), then set aside.
Cut the zucchini into noodles or long pasta by using a vegetable spiralizer tool or tools mentioned in our post write up.
Heat a large pan on medium high heat. Add 1 Tablespoon olive oil (reserve the other half for later). Then add zucchini noodles and cook for 2-3 minutes or until the zucchini noodles are tender. Don’t overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite.
Let the noodles rest for about 3 minutes to allow as much moisture as possible to release. Remove the noodles from the pan and drain the excess water.
Carefully wipe the same pan to remove the excess water, and then re-heat the pan on medium high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 30 seconds. Add the shrimp and cook until shrimp is tender and cooked through, about 3 minutes.
Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetable until the egg is cooked.
Add the zucchini noodles back into the same pan, then add the sauce. Cook for about 1 more minutes or until the zucchini noodles are heated through. Then stir in the bean sprouts.
Serve the warm zucchini pad thai noodles with roasted peanuts, cilantro, and lime wedges.