Zoodle pad Thai
6
Points®
Total time: 45 min • Prep: 35 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ever tried ‘zoodles’- zucchini noodles? Twirl your fork around this delish variation of pad Thai, with the added benefits of extra veg!
Ingredients
Zucchini
6 medium
Olive oil
1 tbs
Red onion
1 large, thinly sliced
Garlic
3 clove(s), thinly sliced
Fresh ginger
1 tbs, (4cm piece) cut into matchsticks
Yellow capsicum
1 medium, thinly sliced
Snow peas
200 g, sliced
Sugar snap peas
200 g, halved lengthways
Raw peeled prawns
300 g, (bought peeled), deveined, halved lengthways
Asian curry sauce
200 ml, pad Thai stir-fry variety
Green shallot(s)
3 individual, thinly sliced
Bean sprouts
1½ cup(s), (50g)
Roasted peanuts
2 tbs, unsalted, chopped
Fresh red chilli
1 whole, thinly sliced
Lime(s)
1 medium, cut into wedges
Instructions
1
To make the zucchini noodles, spiralise the zucchini, or use a vegetable peeler to create long, thin strips.
2
Heat a wok over high heat. Add the oil and heat for 30 seconds. Stir-fry the onion for 3 minutes or until softened. Add the garlic, ginger, capsicum and peas and stir-fry for 2 minutes or until softened.
3
Add the prawns, sauce and half the shallots. Stir-fry for 3 minutes or until prawns are almost cooked through. Add the zucchini noodles and sprouts and toss to coat.
4
Divide the pad Thai amongst serving bowls.
5
Top with the peanuts, chilli and remaining shallots. Serve with the lime wedges.
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