Hey there. It’s been awhile.
Since my last post, the sunset has shifted. The weather began following suit. And the official mark of spring stands just a handful of days away. (!!!)
I am feeling good about what’s to come.
In these last weeks of winter that have been rolling on by, I’ve been working on my first photo assignment for a cookbook. The experience has been fun. Full of learning. And food. And photos and taste-testing and excitement…all of which have pushed my own blog a little to the wayside.
However, last week wrapped the final day of shooting, and so now I return. To my own cooking, and my own blog, and my own urges for warm-weathered recipes, even if they’ve arrived just a tad too early.
It’s still winter jacket weather here in Philly…hence why these zucchini noodles got a quick saute on the stove. I may be ready for spring, but I’m not quite ready for raw zucchini noodles. You can go that route if you choose. Although, I wouldn’t necessarily recommend it.
Here, zucchini and/or summer squash replace the noodles in traditional Pad Thai for a lighter version full of bright, spring vibes. The quick cook-time they get in the skillet draws out their flavor, and softens them up just a bit before they get paired with crunchy red cabbage, and an array of other flavorful accompaniments.
That’s one thing in which this Pad Thai does not fall short – flavor. Feel free to add a little Sriracha to play up its spice, and use a combination of nuts, like peanuts and cashews, if you so choose. Tofu could be a nice addition as well.
Cheers to ringing in the new season with a bowl full of color – you with me?!
- 4 large green zucchini (I used a combo of zucchini and yellow summer squash)
- 1 Tbsp. + 2 tsp. soy sauce
- 2 Tbsp. lime juice
- 2 Tbsp. brown sugar
- 1 scant tsp. tamarind paste
- 1/4 tsp. chile flakes
- 2 Tbsp. olive oil
- 5 cloves garlic, minced
- 1 sm. red bell pepper, cut into thin strips
- 2 eggs, beaten
- 3 spring onions, chopped
- 1/4 red cabbage, finely chopped
- 1/2 tsp. toasted sesame oil
- 1/2 cup chopped salted and roasted peanuts
- 1/3 cup cilantro, chopped
- Sriracha, to taste
- Use a spiralizer or julienne peeler to cut the zucchini into noodles.
- In a small food processor or Magic Bullet, mix the soy sauce, lime juice, brown sugar, tamarind and chile flakes.
- In a skillet, heat 1 Tbsp. of the olive oil over medium-high heat. When hot, pour the zucchini noodles and cook for 5 minutes until slightly softened but not completely. Transfer to a bowl to rest for about 3 minutes. Then, drain the liquid that has been released, using a spoon to further press the noodles and release any excess water.
- In the skillet, heat the remaining olive oil over medium-high heat. Add the peppers and garlic, and sauté for 5-6 minutes, stirring regularly, until peppers near soft. Place in bowl with zucchini.
- In a small, nonstick skillet, lightly coat with oil and place over medium heat. Pour in the beaten eggs and cook until they begin to solidify, but still have some moisture. Add the sauce and continue to cook for another 3-5 minutes, stirring regularly. Remove from heat, and pour over the noodles. Add spring onions, cabbage, toasted sesame oil, peanuts and cilantro. Adjust salt and Sriracha, to taste.
Feel free to add tofu to this. Simply cube the tofu, and saute in a little olive oil and soy sauce, until edges are crispy.