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.