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Indigikitchen Pad Thai

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Ingredients
  

For the sauce

  • 2 Tablespoons maple vinegar
  • 2 Tablespoons fish sauce or to taste
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon chili garlic sauce or to taste

For the zoodle pad thai

  • 2 medium zucchini
  • 2 Tablespoons avocado oil divided
  • 1/2 pound peeled and de-veined shrimp or another protein you prefer
  • 1/2 red bell pepper seeded and sliced thin
  • 3 wild onions sliced
  • 1 large egg
  • 1/3 cup roasted peanuts
  • 1/4 cup chopped cilantro optional

Instructions
 

  • Make the sauce: In a small bowl, combine the sauce ingredients (vinegar, fish sauce, cayenne pepper, chili garlic sauce), then set aside.
  • Cut the zucchini into noodles or long pasta by using a spiralizer or even vegetable peeler
  • Heat a large pan on medium high heat. Add 1 Tablespoon avocado oil (reserve the other half for later). Then add zoodles and cook for 2-3 minutes or until the zoodles are tender. They should be slightly crunchy with a tender bite.
  • Let the zoodles rest for about 3 minutes to allow as much moisture as possible to release. Remove the zoodles 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 avocado oil and the shrimp and cook until shrimp is tender and cooked through, about 3 minutes.
  • Add the bell peppers and wild 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 zoodles 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 peanuts
  • Serve the warm zucchini pad thai noodles with cilantro.