People usually envision Pad Thai as rice noodles glazed with a creamy peanut sauce and topped with a smattering of vegetables. Our version is made with zucchini noodles (“zoodles”) and oodles of colour thanks to red pepper and green onions.
2 Tbsp (30 mL) freshly squeezed lime juice
1 Tbsp (15 mL) seasoned rice vinegar
1 Tbsp (15 mL) smooth natural peanut butter
2 tsp (10 mL) fish sauce or tamari
1 tsp (5 mL) liquid honey
1/2 tsp (2 mL) crushed dried chilies
1 to 2 Tbsp (15 to 30 mL) chicken broth (optional)
Salt and freshly ground black pepper (optional)
1 tsp (5 mL) butter
2 free-range eggs, whisked
2 tsp (10 mL) grapeseed oil
2 garlic cloves, minced
1 Tbsp (15 mL) peeled and minced ginger
1 red bell pepper, cored and julienned
4 medium zucchini, cut into noodles with spiralizer or julienned with hand-held cutter
1/2 lb (225 g) black tiger prawns, peeled, deveined, tail on (optional)
2 cups (500 mL) bean sprouts, blanched
4 green onions, julienned
3 Tbsp (45 mL) chopped fresh cilantro
1/4 cup (60 mL) chopped unsalted peanuts, roasted
Combine sauce ingredients in small bowl. Whisk to blend. Add a little chicken broth or water if needed for thinner consistency. Add salt and pepper to taste, if desired. Set aside.
Heat butter in frying pan. Add eggs and scramble over medium heat just until cooked. Remove to separate dish and set aside.
Clean pan and add grapeseed oil. Heat over medium and add garlic and ginger. Gently sauté for 1 minute. Add red pepper, zucchini, and prawns (if using); stir-fry over medium for another 1 to 2 minutes, or until vegetables are warm but still crisp and prawns are turning opaque. Drizzle with sauce and toss to coat. Fold in bean sprouts, green onions, and scrambled egg.
Transfer to serving bowl. Sprinkle with cilantro and peanuts.
Each serving contains: 194 calories; 17 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 12 g total carbohydrates (6 g sugars, 3 g fibre); 274 mg sodium
source: “Veggie Noodles“, alive #390, April 2015