Shrimp Pai Thai with Zucchini Noodles

By hanley89

Ingredients

• 3 medium Zucchini
• 2 tbsp olive oil, divided
• 3/4- 1 pound uncooked large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/2 red pepper, sliced thin
• 3 green onions, sliced
• 1 large egg
• 1 15 ounce can bean sprouts, rinsed and drained
• 1/3 cup roasted peanuts
• Sauce
• 2 tbsp plain rice vinegar
• 2 tbsp fish sauce
• 3 tbsp ketcup
• 1 tsp kosher salt
• 1 tsp packed brown sugar
• 1/2 tsp cayenne pepper
• 1 tsp chili garlic sauce

Preparation

Step 1

1. Make the sauce: In a small bowl combine the sauce ingredients; set aside
2.Cut the zucchini into noodles- I use a julienne peeler
3. Heat a large nonstick saute pan. Add 1 tbsp olive oil and heat over medium high heat. Then add zucchini noodles and cook for 2-3 minutes( do not overcook the noodles)
4.Let the noodles rest for 3 minutes to allow moisture to release. remove the noodles from the pan and drain excess water
5.Carefully wipe out pan to remove excess water, then reheat to medium high heat.Add the remaining tbsp of oil, add the garlic and cook until soft and translucent about 30 seconds. Add the shrimp and cook until shrimp is tender and cooked through about 3 minutes
6.Add the bell pepper and green onions. Cook for 1-2 minutes. Add the egg and stir in with the vegetables until the egg is cooked
7.Add the zucchini noodles back into the pan, then add the sauce. Cook for 1 more minute, then stir in the bean sprouts
8. Top with Roasted peanuts and serve