Zucchini Noodle Pad Thai

If you like pad thai, you will love this dish. I was testing it out yesterday and wasn't sure how it will turn out so I didn't take pics along the way but it ended up being super delicious.  Compared to traditional pad thai, the ingredients for the sauce are much simpler and I bet ya you already have them in your fridge/pantry. The zucchini noodles held up great, but feel free to use regular rice noodles. I used shrimp, but you can also use chicken or both.  

What you will need...

3-4 servings

For the sauce

3 tbsp of all natural peanut butter (you could also use almond butter)

2 tbsp fish sauce

2 tbsp of honey

1 tbsp chili paste (you can use more if you like it spicy)

juice of a lime

Rest of ingredients

2 large zucchini (spirilized)

1 large carrot, julienned or spirilized

1 bell pepper, sliced into thin strips (you can use yellow, red or orange)

3 cup of bean sprouts

1 small onion or 2 shallots, chopped

3 garlic cloves, minced

1 tsp of fresh ginger, grated or minced

3 tbsp of coconut oil or oil of your choice

2 eggs, scrambled (I like to scramble the eggs separately, but feel free to do it as you cook the dish)

1 lbs of raw shrimp, peeled and deveined (I used medium size shrimp and that was about 31-40 shrimps)

Garnish

1/4 cup of chopped roasted peanuts (or cashews)

1/4 cup of chopped fresh cilantro

lime wedges

Let's prepare it..

In a microwave safe bowl, whisk together all the ingredients for the sauce and put in the microwave for about a min, just to warm it up;

In a large heave bottom pan or wok, heat up the oil over medium-high heat and add the onion, garlic and ginger. Stir-fry for about a minute;

Add  the shrimp and stir-fry for an additional 2 minutes, or until slightly pink;

Add in the carrots and peppers and cook for  about a minute;

Add scrambled eggs (or if you choose scramble in pan) and  half of the sauce; 

Toss in the zucchini noodles (or rice noodles) and bean sprouts and add the remaining sauce;

Toss and stir-fry until zoodles/noodles are tender and well incorporated with  the sauce, about 3-5 minutes;

Garnish with peanuts,  cilantro and lime wedges.