Spicy Thai Zoodles (zucchini noodles aka courgette noodles). With so many different ways to say it, do you call them courgette/zucchini noodles? Courgetti? Zoodles? Coodles? Regardless, I find them delicious in Thai-inspired dishes. I don’t find them quite as tasty in Italian-inspired dishes. My experiment with courgette and bolognese was not as delicious, in my personal opinion.
This recipe is vegetarian but can easily be vegan by omitting the egg or using an egg substitute. And did you know that almost all peanut butters are already vegan friendly? Slapping a special vegan label on peanut butter ratchets up the price so just check your normal peanut butter’s ingredients and more likely than not, it’s already suitable.
The best thing about this meal is that once you get all your veg prepped, the cooking time in negligible. So it’s perfect for a super quick weeknight meal that’s both filling and fresh! I stuffed my recipe with as many vegetables as possible, but you can completely do away with anything that you don’t particularly like. Except the courgette. That’s pretty key.
Spicy Thai Zoodles (Vegetable Noodles)
Ingredients:
3 smallish courgettes (or 2 large ones) (zucchini)
3 cloves of garlic
1 tablespoon of coconut oil
1 large carrot
150 g mushrooms
1 red bell pepper
1/2 cup of spring (salad) onions, diced
3 eggs, beaten
1 teaspoon of peanut butter
1/3 cup of soy sauce
2 tablespoons of brown sugar
2 tablespoons of Sriracha
1 teaspoon of red chile flakes
1/2 teaspoon of dried cilantro
peanuts (to top)
Instructions:
Start by spiralling your courgettes and chopping all your other veg. In a large pan (or wok) heat up your coconut oil over medium heat and sauté your garlic for about 1 minute. Then add in your carrot, mushrooms, onions and red pepper. Saute for about 5 minutes. Make a hole in the midst of your veg and add in your eggs, scrambling as you go.
Then add in your peanut butter, soy sauce, brown sugar and sriracha. Give everything a hearty stir. Add in your courgette, and turn the heat off your pan. Toss in your courgette thoroughly and serve with a sprinkling of peanuts on top.
Notes:
To get the best results, you really need to dry your zoodles. Once you’ve spiralised your courgette, press it between two tea towels to dry it. Then place something with some weight on top (I put our kettle) and let them sit for about 30 minutes to squeeze all the water out. I do this whilst prepping everything else.
Vegetable noodles instead of real noodles – yay or nay?
