This Pad Thai is irresistible, fresh, easy to make and noodle free. I have made many versions of Pad Thai, but this is my favourite and happens to be vegetarian. It is gluten and lactose free, low FODMAP and delicious as a stand alone meal.
Ingredients For the Pad Thai 2 zucchinis, sliced into ribbons (with a peeler)
1 carrot, sliced into ribbons (with a peeler)
2 eggs, beaten
1/4 cup peanuts
1 bunch coriander, roughly chopped
2 tbsp spring onion, chopped (exclude for low FODMAP)
2 tbsp oil
For the sauce 2 Birdseye chilli, finely sliced
3 cloves garlic, finely sliced (exclude for low FODMAP)
1 lemon, finely grated rind and juiced
2 tbsp palm sugar or raw sugar
2 tbsp fish sauce
1/4 cup sweet chilli sauce (optional)
In a bowl or jar, combine the chilli, garlic, lemon rind and juice, sugar, fish sauce and sweet chilli sauce. Stir until the sugar has dissolved. Set aside.
Combine the sauce by shaking or stirring in a jar
Heat 1 tbsp of oil in a fry pan on high and add the peanuts. Fry the peanuts until they are slightly browned and roasted, approximately 3-4 minutes. Set aside on a paper towel to drain any excess oil.
Stir fry the spring onion for 1 minute. Set aside in a bowl.
Add the remaining oil to the fry pan and stir fry the carrot for 1 minute.
Add the zucchini and stir fry for 1 minute. Set the carrot and zucchini aside in a bowl.
The zucchini helps to absorb the sauce and is delicious
Pour the egg into the fry pan, tilting the fry pan so that the egg covers the surface. Use a spatula to break up the egg as it starts to form an omelette. The bottom of the egg will brown slightly.
Brown the egg slightly before adding the carrot and zucchini to maximise the flavour
Add the zucchini and carrot and stir to combine for 30 seconds.
Add the sauce and stir for 1 minute so that the sauce evenly coats the zucchini and carrot. Transfer to serving bowls and sprinkle coriander, spring onion and peanuts.
Use a vegetable peeler, julienne peeler or spiralizer to make the vegetable ribbon "noodles".
Add sweet potato ribbons. Stir fry the ribbons for 1 minute before the carrot.
Substitute macadamias for peanuts. Roast in a oven at 180 degrees for 10 minutes, shaking the nuts every 2 minutes for an even roast.