Vegetable pad Thai
Ingredients
lime
light brown sugar
peanut butter
low-sodium soy sauce
Vegetable oil
zucchini
shiitake mushrooms, thinly sliced
Finely ground Himalayan sea salt
red onion, minced
green chilis, thinly sliced
garlic, minced
1-inch piece ginger, peeled and minced
rice noodles, soaked for 8-10 minutes until soft
cilantro, roughly chopped
mint, roughly chopped
roasted or toasted peanuts, roughly chopped
scallions, thinly sliced on a bias
Directions
Step 1
In a small bowl, juice the lime and mix with brown sugar, peanut butter, and soy sauce.
Step 2
In a large skillet heat 1 tablespoon of oil over medium-high heat.
Step 3
While the oil is heating, spiralize the zucchini. If you don't have a spiralizer, remove tops and bottoms and cut into ¼ inch planks, followed by ¼ inch-long noodles; set aside. Place thinly-sliced mushrooms in hot skillet; cook without stirring for a few minutes until golden brown. Stir and season with a sprinkling of salt. Remove mushrooms from pan.
Step 4
Add another tablespoon of oil to the pan. Over medium-high heat, sauté onion, green chilis, garlic, and ginger for 1 minute. Add both zucchini and rice noodles followed by soy sauce mixture, cilantro, mint, peanuts, and scallions. Add ¼ to ½ cup water to bring the mixture together and toss evenly. Season with salt and serve while hot.
