Paleo Pad Thai
about 2 medium zucchini
2 tbsp. coconut oil
2-3 large cloves garlic, minced or crushed (do these in your Thermomix, 3 seconds, speed 7)
2 sticks celery, sliced thin
1/2 red onion, chopped fine
2 cups bean sprouts
chopped coriander, for garnish
lime wedges (optional)
For the sauce:
2 tablespoons (30ml) rice vinegar
2 tablespoons (30ml) fish sauce (or more to taste)
1 tablespoon (15ml) tomato sauce (homemade if you have it)
½ teaspoon cayenne pepper
1 tsp. sriracha hot sauce (optional, to taste) or use a fresh chilli, finely sliced.
Serve with seafood or chicken, prawns go really well!
Add all sauce ingredients to TM bowl and mix 20 seconds, speed 2. Set aside. If you don’t have a Thermomix I would place in a bowl and whisk until well combined.
Cut the zucchini into noodles by using a vegetable spiralizer tool or similar tool. If you don’t have this you could grate the zucchini.
Heat a large pan on medium-high heat. Add one tablespoon of coconut oil
Then add zucchini noodles and cook for about 2-3 minutes or until the zucchini noodles are tender.
Remove the noodles from the pan and drain the excess water.
Carefully wipe the same pan and then re-heat the pan on medium-high heat. Add the remaining coconut oil and garlic. Cook the garlic until soft, about 1 minute.
Add the celery and red onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetables until the egg is cooked.
Add the zucchini noodles back into the same pan, and then add the sauce. Cook for about 1 more minute or until the zucchini noodles are heated through. Then stir in the bean sprouts.
Serve, sprinkled with the coriander and a squirt of lime if using.