ZOODLE shrimp PAD THAI
Zucchini noodles sub in for pasta in this fresh, fun dish. We love how the zucchini soaks up the spicy-sweet sauce. Key Lime Avocado Oil bring in a zing of citrus while the Schichimi Togarashi delivers umami and heat. The result is a crunchy, full flavored dish that’s packed with vegetables.This recipe was featured in the May 2018 issue of Country Roads Magazine. Photo by Lucie Monk Carter
- Time: 30 min
- Servings: 4
Source: Red Stick Spice Recipes
Ingredients
- Ingredients for the Pad Thai
- medium zucchini
- sea salt
- Tbl Key Lime Avocado Oil, divided
- peeled and de-veined shrimp
- Schichimi Togarashi
- garlic, minced
- red bell pepper, seeded and sliced thin
- scallions, sliced
- bean sprouts
- Roasted, salted chopped peanuts, for serving
- Fresh cilantro, for serving
- Lime wedges for serving
- Ingredients for the Sauce
- Tbl Red Boat Fish Sauce
- Tbl Light Brown Sugar
- Crushed Red Pepper
- fresh lime juice
- cornstarch