Zoodle Pad Thai - alive magazine

Zoodle Pad Thai - alive magazine

www.alive.com

People usually envision Pad Thai as rice noodles glazed with a creamy peanut sauce and topped with a smattering of vegetables. Our version is made with zucchini…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

  • 2 Tbsp (30 mL) freshly squeezed lime juice
  • 1 Tbsp (15 mL) seasoned rice vinegar
  • 1 Tbsp (15 mL) smooth natural peanut butter
  • 2 tsp (10 mL) fish sauce or tamari
  • 1 tsp (5 mL) liquid honey
  • 1/2 tsp (2 mL) crushed dried chilies
  • 1 to 2 Tbsp (15 to 30 mL) chicken broth (optional)
  • Salt and freshly ground black pepper (optional)
  • 1 tsp (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

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