ZUCCHINI CARROT PAD THAI WITH GARLIC PRAWNS
IngredientsServes 2 to 3
3 large zucchinis
2 large carrots
1 red bell pepper, thinly sliced lengthwise into matchsticks
3 garlic cloves, crushed
2 tbsp (30 ml) olive oil
10 prawns, deveined and shelled
salt and pepper, to taste
½ cup (125 ml) chopped cilantro, for garnish
⅓ cup (75 ml) chopped peanuts, for garnish
3 green onions, sliced, for garnish
2 tbsp (30 ml) sesame oil
¼ cup (60 ml) soy sauce
1 lime, juice only
¼ cup (60 ml) peanut butter
2 garlic cloves
1 tbsp (15 ml) grated ginger
1 tsp (5 ml) sugar
1 tsp (5 ml) sriracha (optional)
- With a vegetable spiralizer, spiral cut zucchini and carrots using the Angel Hair blade, to look like Angel Hair pasta noodles. Add red pepper, zucchini and carrots to a bowl, set aside.
- In a frying pan over medium heat, add garlic and olive oil. Season prawns with salt and pepper and add to pan. Cook for 2 to 3 minutes on each side until no longer translucent.
- Toss vegetables with Peanut Sauce and move to serving dishes. Garnish with cilantro, peanuts, green onions and top with prawns.
- To make PEANUT SAUCE: In a food processor, blend all ingredients until smooth. Set aside. Can store refrigerated for up to 1 week. Makes about ¾ cup (180 ml).