- about 2 medium zucchini
- 1 small carrot
- 2 Tablespoons (30ml) olive oil, divided
- 3 large cloves garlic, minced or crushed
- 1/2 red capsicum, seeded and sliced thin
- 3 green onions, sliced
- 1 large egg
- about 2 cups (480ml) bean sprouts
- 1/3 cup (80ml) roasted peanuts (we used PB2 which is ground peanut butter with a lot less fat and a lot more flavour)
- 1/4 cup chopped coriander
- Few lime wedges for serving (optional)
for the sauce:
- 2 Tablespoons (30ml) rice vinegar or distilled white vinegar
- 2 Tablespoons (30ml) fish sauce or to taste
- 3 Tablespoons (45ml) tomato sauce
- 1 teaspoon (5ml) packed brown sugar (we used coconut sugar)
- 1/2 teaspoon cayenne pepper or 1 small red chilli, sliced
- 1 teaspoon chilli garlic sauce, or to taste
- Make the sauce: In a small bowl, combine the sauce ingredients (vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, chilli garlic sauce), then set aside.
- Cut the zucchini into noodles or long pasta by using a vegetable spiraliser or mandolin
- 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 capsicum 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 fresh coriander, sliced spring onions and lime wedges.
Thank you to White on Rice Couple for sharing your recipe.