Shrimp Pad Thai with Zucchini Noodles

Recipe by From a Chef's Kitchen

Shrimp pad thai, a classic Thai street food, gets a healthful update here with zucchini noodles!

Ingredients

• 3 cloves garlic (minced)
• ¼ cup coconut sugar (or brown sugar)
• ¼ cup rice vinegar
• ¼ cup ketchup
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce, tamari or coconut aminos
• 2 teaspoons Chili garlic sauce
• 2 tablespoons canola, vegetable or peanut oil (or as needed) (divided)
• 2 medium zucchini (spiralized)
• 2 eggs (beaten)
• ½ red bell pepper (thinly sliced)
• 1 small carrot (juilienned)
• ½ pound shrimp (peeled and deveined)
• 1 bunch scallions ((white and light green part only), thinly sliced diagonally)
• 2 cups bean sprouts
• ½ cup dry roasted peanuts
• ¼ cup cilantro
• lime wedges (for serving)

Method

1. Combine first 7 ingredients in a small bowl. Set aside.
2. Heat 1 tablespoon oil over medium-high heat in a large skillet, sauté pan or wok. Add the zucchini and cook 2-3 minutes or until beginning to soften slightly. Transfer to a sieve placed above a bowl and set aside.
3. Add 1/2 tablespoon oil to the pan, reduce heat to medium and add the eggs. Cook 1 minute or until set, stirring and breaking up the egg as you work. Transfer to a plate and set aside.
4. Heat remaining oil over medium heat. Add red bell pepper and carrot. Cook 1 minute. Add the shrimp and cook 2 minutes per side or until cooked through and translucent.
5. Stir in the sauce. Bring to a simmer. Add scallions, zucchini and egg. Stir until heated through then add bean sprouts.
6. Serve immediately garnished with peanuts, cilantro and lime wedges.

View the recipe instructions at From a Chef's Kitchen