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Introduction
Pad Thai, a beloved staple of Thai cuisine, has a rich and fascinating history that dates back centuries. This iconic stir-fried noodle dish was originally created as a means to promote Thai nationalism and unite the diverse culinary traditions of the country during the early 20th century. It quickly gained popularity among the masses and became a celebrated street food, with vendors crafting their own unique variations. Our zucchini noodle twist on this classic pays homage to its cultural significance while offering a healthier alternative that embraces the rising trend of vegetable-based noodles, appealing to the modern health-conscious palate.
Ingredients
• 8 ounces zucchini noodles, prepared using a spiralizer or julienne peeler
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1 cup thinly sliced red cabbage
• 1/2 cup chopped scallions, divided
• 1/4 cup crushed roasted peanuts, for garnish
• 2 tablespoons fresh cilantro, chopped, for garnish
• 2 tablespoons lime juice
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons light brown sugar
• 1 tablespoon fish sauce
• 1 teaspoon chili garlic sauce (or more to taste)
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 2 tablespoons peanut oil or vegetable oil
Step 1:
Prepare the zucchini noodles using a spiralizer or julienne peeler.
Step 2:
In a large bowl, combine the zucchini noodles, shredded carrots, bean sprouts, sliced red cabbage, and half of the chopped scallions.
Step 3:
In a small bowl, whisk together the lime juice, soy sauce, rice vinegar, brown sugar, fish sauce, chili garlic sauce, minced garlic, and grated ginger to make the sauce.
Step 4:
Heat the peanut oil or vegetable oil in a large skillet or wok over high heat.
Step 5:
Add the vegetable mixture to the skillet and stir-fry for 2-3 minutes, or until slightly softened.
Step 6:
Pour the prepared sauce over the vegetables and continue stir-frying for another 2-3 minutes, or until the zucchini noodles are tender but still crunchy.
Step 7:
Remove from heat and transfer to a serving dish. Garnish with the remaining chopped scallions, crushed roasted peanuts, and fresh cilantro.
Q: Can I make this recipe ahead of time?
A: It's best to prepare and cook the zucchini noodle Pad Thai right before serving for optimal texture and freshness. However, you can prep the sauce and chop the vegetables in advance.
Q: Is this recipe gluten-free?
A: Yes, this recipe is gluten-free as long as you use a gluten-free soy sauce or tamari.
Q: Can I use a different type of noodle instead of zucchini noodles?
A: While zucchini noodles are the star of this recipe, you can substitute them with other spiralized vegetables or traditional rice noodles if you prefer.
• For a vegetarian/vegan option, substitute the fish sauce with more soy sauce or vegetarian fish sauce.
• Substitute the brown sugar with coconut sugar or honey for a healthier sweetener option.
• Add protein like shrimp, chicken, or tofu for a heartier meal.
• Adjust the chili garlic sauce amount to your desired level of spiciness.
• Store any leftover zucchini noodles and sauce separately for optimal freshness.
Serve the zucchini noodle Pad Thai immediately while hot, garnished with crushed peanuts and fresh cilantro.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Store the zucchini noodles and sauce separately for best results.
Prepare the sauce and chop the vegetables ahead of time to streamline the cooking process. The zucchini noodles can also be spiralized in advance.
- Avoid overcooking the zucchini noodles to maintain their crunchy texture.
- Taste and adjust the sauce to your desired level of sweetness, saltiness, and spiciness.
- Allow the sauce to simmer for a minute or two to meld the flavors before adding it to the vegetables.
For a protein-packed version, add cooked shrimp, chicken, or tofu. You can also substitute the zucchini noodles with other spiralized vegetables like sweet potatoes or beets.
This zucchini noodle Pad Thai pairs well with a light, crisp white wine or a refreshing Thai iced tea. It can also be served with a side of fresh spring rolls or steamed edamame.
This dish is suitable for any season, but the fresh vegetables make it especially appealing during the spring and summer months.
This recipe contains peanuts, soy, and fish sauce. For a vegetarian/vegan version, substitute the fish sauce with more soy sauce or vegetarian fish sauce.
