Meatless Monday: Vegetarian Pad Thai with Zucchini Noodles
Prep Time 7 minutes mins
Cook Time 10 minutes mins
Total Time 17 minutes mins
Servings 1
- For the sauce:
- 2 tbsp fish sauce omit if strict vegetarian
- 1 tbsp soy sauce
- 3 tbsp lime juice
- 2 tbsp chili sauce Sriracha
- 2 tbsp brown sugar or palm sugar, if you can find it
- For the rest:
- 1.5 zucchinis peeled, Blade C
- 2 eggs
- 2 tsp cilantro chopped
- 1 shallot diced
- 1 garlic clove minced
- 1 tbsp cornstarch
- 1/4 cup peanuts
- 1/2 tbsp peanut oil
- 1 tbsp sliced peanuts for garnish
- a few leaves of cilantro for garnish
- lime wedge for serving
Scramble the eggs and set aside.
Place 1/4 cup of peanuts into a food processor and pulse until lightly ground (no big peanuts should remain, but it shouldn't be powdery). Set aside.
Pour all of the ingredients (except for the cornstarch) into a small saucepan, place over medium-high heat, and stir until sugar is dissolved. Set aside.
Place a large skillet over medium heat. Add in oil, garlic and shallots. Cook for about 1-2 minutes, stirring frequently, until the shallots begin to soften. Add in the sauce and cornstarch. Stir frequently until the cornstarch dissolves to thicken the sauce.
Once the sauce is thick, add in the zucchini pasta and cilantro and stir to combine thoroughly.
Cook for about 2 minutes and then add in the scrambled eggs and grinded peanuts. Cook for about 30 seconds, stirring to combine.
Plate onto dishes, garnish with sliced peanuts and cilantro leaves. Serve with lime wedges.