Zucchini noodles are also called ZOODLES. I made them using a spiraliser, however if you do not have one, you can cut up the zucchini very finely into long strips.
Spiralisers can be bought very cheaply on Ebay and are really handy as they do all sorts of things with vegetables. I have about three, my latest being the bigger one which does larger noodles using carrot, zucchini and other vegetables.
This dish is an adaptation of the famous dish, Pad Thai which is normally made with ordinary noodles.
Ingredients For the pad Thai 1 large zucchini
2 tbsp oil
200 g shelled raw prawns
2 garlic cloves, crushed
¼ red capsicum, thinly sliced
2 spring onions, sliced
1 small egg
250 g fresh bean sprouts
About 50 g roasted peanuts
¼ cup coriander,chopped - to garnish (optional)
For the sauce 1 tbsp rice vinegar
1 tbsp fish sauce, or slightly less as it is very salty
1½ tbsp ketchup
½ tsp brown sugar
¼ tsp cayenne pepper, or to taste
¼ tsp chilli garlic sauce
Combine the sauce ingredients, stir, and then set aside.
Cut the zucchini into very thin noodles or use a spiraliser.
Add 1 tbsp oil in a large pan and cook the zoodles for about a minute only.
Let the noodles sit for a few minutes to allow moisture to release, and then take them out of the pan.
Wipe the pan to remove the excess water and re heat on a medium to high heat. Add the remaining oil and garlic.
Cook the garlic for about 30 seconds, and add the prawns and cook for about 2 minutes, turning them so that they are just turning pink. Do not overcook, as prawns become tough if you do.
Add the red capsicum strips and the spring onions and cook for another minute or so.
Add the egg and stir in with the vegetables/prawns until the egg is cooked.
Put the zucchini back into the pan, and then add the sauce.
Cook for another minute, and stir in the bean sprouts.
Serve the warm zucchini pad Thai zoodles, topped with roasted peanuts, and coriander.