This dinner certainly meets the criteria for the Half Your Plate campaign! It’s a meal-in-a-bowl, filled with a variety of fresh seasonal vegetables on a bed of zucchini noodles, topped with shrimp and tossed in a spicy peanut sauce. It has all the flavour of traditional Pad Thai, but features fresh colourful veggies instead of rice noodles.
I used my spiralizer to cut the carrots too, and sliced the peppers into thin strips with my chef’s knife.
Mince garlic, slice onions, grate ginger, rinse bean sprouts, then get out a wok and let the fun begin.
If you’re a regular reader of my recipes, you know that I like dishes that are easy. This Zoodle Pad Thai falls under that heading too, and it’s certainly easy to prepare yourself, but it’s even easier and a lot more fun if you have someone else in the kitchen with you when it’s time to cook. They can help chop, or prepare the garnish ingredients while you’re managing the wok. Don’t let this scare you off from making it yourself, however! It’s certainly doable, but I found it was great to have an extra pair of hands.
Much of this meal can be prepared in advance and tossed together just before serving. I would suggest making the Peanut Sauce ahead of time. I make mine in large batches, store it in small Mason jars and freeze it so I always have some on hand.
Did you notice that there are no bean sprouts in the photo? Oops. I discovered them in the fridge afterwards, but added them on top just before we devoured this.
- 1 cup peanut butter
- 1/2 cup canned coconut milk
- 1/4 cup coconut aminos or soy sauce
- 1/4 cup rice wine vinegar
- 2 cloves garlic
- 1/4 inch slice of fresh ginger
- 2 tbsp sweet chili sauce
- 4 tbsp grapeseed or other high-heat oil, divided
- 2 eggs whisked
- 1 lb fresh or thawed prawns or large shrimp
- 5 - 6 cups spiralized or julienned zucchini, snip into 6 inch lengths
- 1 large carrot, spiralized or julienned
- 1 red pepper, cored and sliced very thinly
- 1 yellow pepper, cored and sliced very thinly
- 4 - 6 large cloves garlic, minced
- 1/2 inch knob of fresh ginger, finely grated
- 2 teaspoons Sambal Oelek (hot chili paste)
- 4 green onions sliced (scallions)
- 2 cups fresh bean sprouts
- 1/4 cup cilantro, coarsely chopped
- 1/2 cup salted 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 carrot 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.
This recipe for Spicy Peanut Sauce makes about 2 cups. If you don't want to use it all, refrigerate or freeze for another use.
Kitchen tems I used to make this Zoodle Pad Thai with Shrimp
Spiralizer: fun to use with other vegetables too.
Julienne Slicer: you can use this if you don’t have a spiralizer yet.
Microplane: for finely grating ginger. I use it to zest lemons and limes too.
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