For a long time, I thought the whole vegetable “noodles” thing seemed silly. If you’re going to eat veggies, I thought, eat veggies. If you’re going to eat pasta, I thought, just freakin’ commit to gluten-y, carb-y pasta. But the gadget nut in me always seems to win out in these situations, and when I heard about the Spiralizer, I was intrigued.
Of course, there’s the gadget nut in me, and then there’s the DC rent payer in me, so for this particular rendition of zucchini “noodles,” I created a makeshift Spiralizer with my mandolin and some careful knife skills. After my first run-in with this pasta stand-in, I’ve definitely been converted. This meal was the perfect carb- and calorie-light option that still manages to be filling and nutrient-rich. Plus, you can put Thai chili sauce in pretty much anything and I’ll be sold. Oh, and also fun: This dish is equally tasty as cold leftovers — perfect for summer.
Have you tried making veggie “noodles” before? I’d love recipe recommendations!
Zucchini Noodle Pad Thai with Shrimp and Edamame (adapted from Inspiralized)
1/4 cup raw cashews
1/2 T sesame oil (or oil of choice)
1 garlic clove, minced
1 shallot, minced
1 tsp flour
1 T roughly chopped cilantro + whole cilantro leaves to garnish
2 medium zucchinis
1/2 cup edamame, steamed or boiled for 5 minutes
for the sauce:
juice of 1 lime (2-3 T)
2 T reduced sodium soy sauce
2 T Thai chili garlic sauce)
2 tsp honey
Place all of the ingredients for the sauce into a bowl, whisk together and set aside.
Place the cashews into a food processor and pulse until lightly ground (no big cashews should remain, but it shouldn’t be powdery). Set aside.
Place a large skillet over medium heat. Add in oil, garlic, and shallots. Cook for about 1 to 2 minutes, stirring frequently, until the shallots begin to soften. Add in the sauce and the flour, whisking quickly so that the flour dissolves and the sauce thickens. Cook for 2 to 3 minutes or until sauce is reduced and thick.
Once the sauce is thick, add in the zucchini noodles and cilantro and stir to combine thoroughly. Cook for about 2 minutes or until noodles soften. In the meantime, flash-sear the shrimp for 1 to 2 minutes until pink. Add shrimp, edamame, and cashews to zucchini mixture and toss to combine, heating through for another 30 seconds or so.
Serve with cilantro and lime wedges. Enjoy!