This is one of my favorite dishes when I’m in the mood for something Thai-inspired but healthy and light. It makes for a great grain and gluten-free dinner dish. I first tried zucchini pad thai noodles at a restaurant called Ngam in New York. Ngam is seriously my favorite thai restaurant – amazing ambience, excellent freshly prepared food, tons of vegan options, centrally located by Union Square… what more could you want!?
- 1 zucchini, spiralized
- 1 egg (optional)
- ½ cup sliced mushrooms
- ½ red bell pepper, thinly sliced
- ½ yellow bell pepper, thinly sliced
- 50g tofu, chopped into pieces
- For the sauce:
- 2 tbsp peanut or almond butter
- 2-3 heaped tsp chili oil
- ½ tsp chopped garlic
- 3-4 tsp soy sauce
- 3 tsp apple cider vinegar
- juice of ½ lemon
- 1-2 tsp honey, per your taste (swap in maple syrup or coconut sugar if vegan)
- Mix the ingredients for the sauce and set aside in advance so the flavors meld together.
- Spiralize the zucchini and set aside.
- I enjoy a slightly crisp and firm tofu - the high quality tofu available here isn't as firm, so I drain the water out of it, coat it in a tablespoon of olive oil and bake it at a low temperature of about 150C for 10-15 minutes. When cooled after a few minutes, marinate it in a few spoons of the sauce. It absorbs the flavors much better at this point.
- Sauté the mushrooms and peppers in a large pan, adding a little sauce to coat them.
- Scramble the egg in the same pan.
- Add the tofu, zucchini and remaining sauce and toss until the zucchini is coated and cooked. Remember not to overheat or over-cook the zucchini or it will be limp and lack crispness.
I got my spiralizer from the U.S. but it is available on Flipkart and Amazon.in in India.
I used prepared chili oil that my mother bought in Sri Lanka – which is fabulous. It is essentially crushed red pepper flakes, very finely ground onion and soy sauce, in oil. So you could make your own if you don’t have access to any all-purpose chili oil like this one:
1 tsp crushed red pepper
1 tbsp finely chopped onion, ground into a paste
1.5 tbsp olive oil or sesame oil
1 tbsp soy sauce
Stir the ingredients together and set aside for a few hours before using.