Mushroom, Zucchini & Herb Pad Thai

Mushroom, Zucchini & Herb Pad Thai
Serves 4

Forgo the list of daunting ingredients traditional to Thai recipes and opt for this pantry driven healthy stir-fry packed with seasonal vegetables and herbs. Use a zucchini for half your noodles, to feel that much more glam. The secret to Asian cooking? Water. Don’t say I didn’t warn you when you receive a love-letter from your deliveryman declaring he misses you.

Juice 1 lime
1 tablespoon light brown sugar
1 tablespoon peanut butter
2 tablespoons low sodium soy sauce
2 tablespoons vegetable oil, divided
1 zucchini
1 cup shitake mushrooms, thinly sliced
Fine sea salt, to taste
1/2 red onion, minced
2 green chili, thinly sliced
2 gloves garlic, minced
1 inch ginger, peeled and minced
1/2 package rice noodles, soaked for 8-10 minutes until soft
1 bunch cilantro, roughly chopped
1 bunch mint, roughly chopped
1/4 cup roasted or toasted peanuts, roughly chopped
2-3 scallions, thinly sliced on a bias

In a small bowl mix together lime juice, brown sugar, peanut butter and soy sauce.

In a large skillet heat 1 tablespoon oil over medium high heat.

While oil is heating remove tops and bottoms from zucchini and cut into 1/4” planks, followed by 1/4” long noodles, set aside. Thinly slice mushrooms and place in hot skillet, cook without stirring for a few minutes until golden brown. Stir and season with a sprinkling of salt, remove mushrooms from pan.

Heat remaining tablespoon oil over medium high heat. Sauté onion, Thai chili, garlic and ginger for 1 minute. Add noodles followed by soy sauce mixture, cilantro, mint, peanuts and scallions. Add 1/4 – 1/2 cup water to bring the mixture together and toss evenly. Season with salt and serve while hot.

Mushroom Herb Pad Thai.jpg
Previous
Previous

Sticky Thai Chicken Thighs

Next
Next

Spring Strawberry Meringue Bites