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Zoodle Pad Thai

Featured in the Honolulu Star-Advertiser on February 15, 2017.

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Ingredients:

Zoodle Pad Thai

  • 2 tablespoons olive oil, divided
  • 2 medium zucchini, spiralized into thick strands
  • 1/2 pound peeled and deveined shrimp
  • 3 large cloves garlic, minced
  • 1/2 red bell pepper, seeded and thinly sliced
  • 3 green onions, sliced
  • 1 large egg
  • 2 cups bean sprouts
  • 1/3 cup roasted peanuts
  • 1/4 cup chopped Chinese parsley
  • Lime wedges for serving

Sauce:

  • 2 tablespoons rice vinegar or distilled white vinegar
  • 2 tablespoons fish sauce, or to taste
  • 3 tablespoons ketchup
  • 1 teaspoon packed brown sugar
  • 1/2 teaspoon cayenne pepper or 1 small red chili, sliced
  • 1 teaspoon chili garlic sauce, or to taste

Directions:

  1. Heat 1 tablespoon of oil in a large pan on medium high heat; add zucchini noodles and cook for 2-3 minutes or until the zucchini noodles are slightly crunchy with a tender bite.
  2. Remove noodles from pan and drain on a plate with paper towel.
  3. Carefully wipe the same pan to remove excess water; reheat pan on medium high heat.
  4. Add remaining olive oil and garlic.
  5. Cook garlic until soft and translucent, about 30 seconds.
  6. Add shrimp and cook until shrimp is tender and cooked through, about 3 minutes.
  7. Add bell peppers and green onions.
  8. Cook for about 1-2 minutes or until tender.
  9. Add egg and stir in with the vegetable until egg is cooked.
  10. Add zucchini noodles back into the same pan, then add sauce.
  11. Cook for about 1 more minute or until zucchini noodles are heated through.
  12. Stir in bean sprouts and remove from heat.
  13. Serve immediately and garnish with roasted peanuts, Chinese parsley, and lime wedge.

Makes 2 servings.

Sauce:

  1. In a small bowl, combine all sauce ingredients; set aside.

Approximate Nutrient Analysis per serving:
600 calories, 32 g fat, 5 g saturated fat, 330 mg cholesterol, greater than 2000 mg sodium, 42 g carbohydrate, 8 g fiber, 22 g sugar, 44 g protein

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