Zoodle Pad Thai - alive magazine

Ingredients

• p (5 mL) butter
• 2 free-range eggs, whisked
• 2 tsp (10 mL) grapeseed oil
• 2 garlic cloves, minced
• 1 Tbsp (15 mL) peeled and minced ginger
• 1 red bell pepper, cored and julienned
• 4 medium zucchini, cut into noodles with spiralizer or julienned with hand-held cutter
• 1/2 lb (225 g) black tiger prawns, peeled, deveined, tail on (optional)
• 2 cups (500 mL) bean sprouts, blanched
• 4 green onions, julienned
• 3 Tbsp (45 mL) chopped fresh cilantro
• 1/4 cup (60 mL) chopped unsalted peanuts, roasted