Zucchini Noodle Pad Thai!
Since the shrine bombing in Bangkok, Thailand has weighed on my heart. I skipped my law school graduation to backpack through Thailand, specifically to volunteer at Elephant Nature Park, and I love it dearly. Acknowledging that everything about this “Pad Thai” is drastically adapted for this vegan island girl’s kitchen, this particular meal was cooked with wishes for peace and safety to Thailand’s wonderful people.
Kudos to my sweet friend Demelza for making this at a dinner party and sharing the recipe, which I adapted slightly. It’s become a staple in my house, and I promise that I will take a nicer photo once I get my Sprooli out of storage.
INGREDIENTS:
(Serves Two)
-“Noodles” from two large zucchinis, either spiralized or carefully shaved off with a vegetable peeler
-½ a large, white onion, coarsely chopped
-2 c broccoli florets
-4 cloves garlic, sliced
-1 tbsp peanut oil
-1/3 c roasted peanuts
–Sauce Ingredients:
-3 tbsp rice vinegar
-¼ c soy sauce
-1 ½ tbsp brown sugar
-2 ½ tbsp peanut butter
-½ tsp cayenne pepper
-1 tbsp Sriracha or other chili garlic sauce (or more to taste)
METHOD:
-Whisk together sauce ingredients, and set aside. If you refrigerate your peanut butter (down here, we refrigerate just about everything), heating it in the microwave for 20 seconds helps it to mix with the other ingredients. Set aside.
-In a large pan or wok, heat the peanut oil over high heat. Add the onions, and heat until the edges just soften, about one minute.
-Turn the heat down to medium-high. Add the garlic, and heat for another minute.
-Add the broccoli, and cook until it just turns bright green.
-Add the zucchini noodles, and being very careful not to overcook, mix them about in the pan until just heated through.
-Pour in the sauce, gently mix in, and cook until just warmed through.
-Top with the peanuts. Serve with love, specifically for Thailand.
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