Oodles of zoodles everywhere! A refreshing take on the noodle, you’ll be feeling less boated but just as satisfied. I decided to use courgetti(called zuchini stateside) in a Pad Thai. See below for a light lunch or dinner!
Pad Thai Courgetti with shrimp
2 courgettes per person
2 cloves of garlic
1 tablespoon fish sauce
2 tablespoons brown sugar
half a lime’s juice
1 tablespoon white vinegar
About 100g of cooked prawns
If you’ve bought raw shrimp, cook and devein. Use a mandolin or spiralizer to make the courgetti (if you have a neither, the larger blades on a grater usually work just fine OR a vegetable peeler!) and set aside. Make a paste of the fish sauce, brown sugar, lime juice, and vinegar. Heat olive oil or oconut oil in a pan or wok. Dice your shallot, and mince your garlic, dice your chili. Heat shallot garlic in pan until soft, add chili. Add paste and allow to cook down. Add your egg and scramble. Toss in shrimp. Cook for another couple of minutes, and add your zoodles.
Serve with a lime wedge, lots of coriander(cilantro stateside) and toasted cashews. Enjoy!
*I heated up a frying pan and dry fried two tablespoons of cashews until brown, and chopped and crushed.