Slice each end off the zucchini and slice off the skin.
Using a spiralizer or a julienne peeler make zucchini zoodles.
Slice the ends off the carrots, peel and slice into sticks.
Finely slice the spring onion.
Slice the peppers into strips.
Heat a frying pan or wok with olive oil to a medium heat.
Add the garlic and stir for 30 seconds.
Add your protein and stir fry until cooked through.
Add the paste and stir in.
Add the carrot, spring onion and peppers and stir fry for 1 minute.
Add the bean sprouts and zoodles and stir fry for 2 minutes.
Plate the Pad Thai and top with fresh coriander, peanuts and lime wedges.
Method for the Paste:
In a food processor blend together all of the ingredients until a smooth consistency is achieved.
Set aside until needed.
You will need:
2 spring onions
3 minced cloves of garlic
1 red bell pepper
1 yellow bell pepper
1 cup of bean sprouts
1 cup of fresh coriander
1 lime sliced into quarters
¼ cup of peanuts
Protein of your choice: I used 2 sliced chicken breasts. Shrimp or tofu are also great additions.
1 tablespoon of olive oil
For the paste:
1 cup of smooth natural peanut butter
1 tablespoon of Sriracha or other hot sauce
1 tablespoon of minced ginger
2 tablespoons of olive oil
2 tablespoons of apple cider vinegar
½ cup of soy sauce
Zoodle Pad Thai
Pad Thai is a delicious stir fried noodle dish which is an extremely popular street food or restaurant dish in Thailand.
It's a favourite dish in my house now and I decided to make it a low carb yet still delicious meal by omitting the noodles for a spiralized zucchini, making it a super quick veggie packed low carb stir fry, perfect for any night of the week.