4tablespoongrapeseed oil,or other high-heat oil, divided
1lbfresh or thawed prawns or large shrimp
5 - 6cupsspiralized or julienned zucchini,snipped into 6 inch lengths
1largecarrot,spiralized or julienned
1red bell pepper,cored and sliced very thinly
1yellow bell pepper,cored and sliced very thinly
4 - 6clovesgarlic,minced
½inch slicefresh ginger,finely grated
2teaspoonSambal Oelek,(hot chili paste)
4green onions, sliced(scallions)
2cupsfresh bean sprouts
½cupsalted peanuts,coarsely chopped
lime slices for garnish
Prepare the Spicy Peanut Sauce first. This can be made up to a few days in advance. Blend all peanut sauce ingredients in a blender or food processor until smooth. Set aside if using right away, or refrigerate (or freeze) if making it in advance.
Prepare all vegetables and set aside. Thaw prawns, remove shells if necessary.
In a small skillet, heat 1 teaspoon oil and cook whisked eggs. Slice into strips and set aside for garnish.
Heat a wok over medium-high heat. Add 2 tablespoons oil and heat.
Stir fry shrimp for 3 - 5 minutes or just until they turn opaque. Remove from wok and set aside. Drain the liquid from wok if necessary.
Add zucchini and carrots and stir fry for 2 minutes, stirring constantly. Remove and set aside. Drain liquid from wok again.
Add 2 more tablespoons oil to the wok. When hot, add the peppers, garlic and ginger and stir-fry just until tender. Add 2 or more teaspoons of Sambal Oolek (depending on how spicy you like your food.)
Add the cooked shrimp, zoodles, and carrots back into the wok.
Add the green onions and bean sprouts and toss all together with the peanut sauce until well coated and hot.
Place a mound in the centre of each serving plate or bowl, top with a few strips of egg, chopped cilantro, chopped peanuts and lime wedges. Serve immediately.