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Loading...| Ingredients for the Pad Thai: | |
| 2 medium zucchini | |
| 1 tsp sea salt | |
| 4 Tbl Key Lime Avocado Oil, divided | |
| 1/2 lb peeled and de-veined shrimp | |
| 1 tsp Schichimi Togarashi | |
| 3 cloves garlic, minced | |
| 1/2 red bell pepper, seeded and sliced thin | |
| 3 scallions, sliced (green & white parts) | |
| 1 cup bean sprouts | |
| Roasted, salted chopped peanuts, for serving | |
| Fresh cilantro, for serving | |
| Lime wedges for serving | |
| Ingredients for the Sauce: | |
| 2 Tbl Red Boat Fish Sauce | |
| 3 Tbl Light Brown Sugar | |
| 1/2 tsp Crushed Red Pepper | |
| 2 tsp Schichimi Togarashi | |
| 1/4 cup fresh lime juice | |
| 1 tsp cornstarch |
Zucchini noodles sub in for pasta in this fresh, fun dish. We love how the zucchini soaks up the spicy-sweet sauce. Key Lime Avocado Oil bring in a zing of citrus while the Schichimi Togarashi delivers umami and heat. The result is a crunchy, full flavored dish that’s packed with vegetables.
This recipe was featured in the May 2018 issue of Country Roads Magazine. Photo by Lucie Monk Carter
| 1. | Combine the sauce ingredients and set aside. Cut the zucchini into “zoodles” using a spiral slicing tool. Set aside. Season the shrimp with the Schichimi Togarashi and hold in refrigerator. |
| 2. | Heat a wok over medium heat and add 2 Tbl Key Lime Avocado Oil. Add the zucchini noodles and sprinkle with sea salt. Cook for 2-3 minutes or until crisp-tender—we like this dish when the zoodles are still a bit “al dente.” Turn off the heat and allow the zoodles to sit for 3 minutes to allow some water to release. Move the zoodles to a strainer set over the sink and discard any accumulated water in the wok. Wipe out the wok. |
| 3. | Return the wok to the burner and heat over medium heat. Add the remaining 2 Tbl Key Lime and garlic to the wok and stir fry for 30 seconds. Add the shrimp and stir fry until the shrimp are firm to the touch and opaque pink throughout—about 5 minutes. Add the bell pepper and scallions and stir fry for about 3 minutes or until the bell pepper has softened a bit. |
| 4. | Add the zoodles back to the wok. Give the sauce a quick stir and pour over the zoodles. Cook for about 2-3 minutes or until the zoodles are hot. Add in the bean sprouts and combine. |
| 5. | Serve with a sprinkling of salted peanuts, wedges of lime and lots of cilantro. |
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