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    Pad Thai with Zucchini Noodles

    Pad Thai with Zucchini Noodles – Pad Thai με Νουντλς Κολοκυθιού

    I love the Thai cuisine!! These scents… are dazzling! Lime, ginger, fresh coriander, lemongrass, and how many other …. Unfortunately, I don’t often cook such foods. Because, among the two persons in my house, only one likes oriental flavors… me …

    On the other hand, I wanted to make zucchini noodles a long time. I had seen them on various blogs and in many different recipes and I was very jealous!! And these two came and tied up when I saw the Iron You’s recipe for Pad Thai zoodles. That’s it! I found the perfect recipe to try them before they are off season!

    You may wonder how did I cut them with a knife, so fine. I didn’t. I haven’t reached that level of mastery with knives! And unfortunately, my mandolin doesn’t cut so fine.  It does Julienne cuts, but not as fine as noodles. I cut them with a tool I found in a market, which only costs 1 euro. Looks like a peeler, but has two heads. The one peels and the other cuts thin noodles (see photo). To tell you the truth, the discovery of this formidable tool, I owe it to another blogger, which she had written a post about zucchini noodles and showed the tool in photo. Unfortunately I do not remember at all which blog was it, so that I can give you the link….

    Pad Thai with Zucchini Noodles – Pad Thai με Νουντλς Κολοκυθιού

    Green zucchini are great source of antioxidant ingredients. Specifically, they are an excellent source of vitamin C and a good source of vitamin A. Besides the high content of antioxidants known, they contain a variety of unusual antioxidants, including the carotenoids, lutein and zeoxanthini. These ingredients are known for their benefits in vision, especially in providing protection against age-related macular degeneration and cataracts. Among other green zucchini appears to have anti-inflammatory and antimicrobial properties. They also seem to contribute to better control of blood sugar levels.

    Preparation time:   40 minutes

    Servings:   2

    Ingredients:

    • 5 large green zucchini
    • 2 tablespoons olive oil
    • 2 cloves garlic, crushed
    • 2 eggs, beaten
    • 1 ½ tablespoon soy sauce
    • 2 tablespoons lime juice
    • 2 tablespoons brown sugar
    • 1 teaspoon fish sauce
    • 1/8 teaspoon chile flakes
    • 3 green onions, chopped
    • ½ red bell pepper, cut into thin strips
    • 4 tablespoons cashews, toasted and coarsely chopped
    • fresh coriander, chopped

    Instructions:

    1. Cut the zucchini into noodles without using the center piece that has seeds.
    2. Prepare the sauce. In a bowl mix the soy sauce, lime juice, fish sauce and chile flakes.
    3. In a nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat.
    4. When hot, pour the zucchini noodles and cook for 2-3 minutes until slightly softened but not completely. Leave to rest for about 3 minutes.
    5. Transfer the noodles in a bowl and discard the liquid that would logically have turned.
    6. Wipe the pan and pour the remaining olive oil over medium-high heat. Add the peppers and sauté for 2-3 minutes. Add the onions and garlic and sauté for 1-2 minutes.
    7. Pour in the beaten eggs pan and cook until they solidify, but still have some moisture.
    8. Add the sauce and then the noodles and cook, stirring, for 1 minute.
    9. Serve and sprinkle with cashews and some fresh coriander.

     

    I hope you will enjoy it!!!

    Nutritional Facts per Serving

     
    Calories Carbohydrates Sugars Total Fat Saturated Fat Proteins Dietary Fibers Cholesterol
    352.2 30.7 16.3 24.5 4.3 10.8 4.3

    163.7

     

    Source:

    http://www.neadiatrofis.gr/2013/06/ta-kolokithakia-apoteloun-mia-apo-tis-simantikoteres-epiloges-antiksidotikon-to-kalokairi.html?m=1

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