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….
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
- 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
- Cut the zucchini into noodles without using the center piece that has seeds.
- Prepare the sauce. In a bowl mix the soy sauce, lime juice, fish sauce and chile flakes.
- In a nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat.
- 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.
- Transfer the noodles in a bowl and discard the liquid that would logically have turned.
- 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.
- Pour in the beaten eggs pan and cook until they solidify, but still have some moisture.
- Add the sauce and then the noodles and cook, stirring, for 1 minute.
- Serve and sprinkle with cashews and some fresh coriander.
I hope you will enjoy it!!!
Nutritional Facts per Serving
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