During my junior semester abroad, I lived in London – South Kensington, to be exact. There was this little Thai chain restaurant called “Thai Square” that I fondly remember. They might remember me – I spent all of my pounds there…. lbs and GBPs! My roommate and I frequently spent a weeknight there to indulge in a thai curry or a piping hot plate of pad thai. Like pasta, noodle dishes are another comfort food. Who says no to pad thai?
I’m not going to lie, I struggled with this recipe. I made it for Lu and hated it. He slurped up the whole bowl, but I could barely get down a forkful. Too limey, too fishy, too peanut-y, too watery, too bleh! I literally made this sauce SIX (6) times before I finally arrived at a combination that I found pad thai-y enough. Perfectionism isn’t one of my best qualities, you see.
While I’ll continue to perfect this recipe, I’ve finally arrived at a pad thai that I can show to the world without cringing as I click “Publish.” Beware, I excluded bean sprouts (which are typically included). I couldn’t find them (fresh) in three different grocery stores near me, so I figured neither would you. If you live in a big city with a Chinatown or happen to live next to an Asian grocery store (lucky you!), add bean sprouts at the end.
Why is Inspiralized pad thai better? Pad thai noodles are normally fried in oil. You won’t have to release the top button of your jeans after eating this rendition. Zucchini noodles absorb the sauce famously and offer a slight crunchiness that’s similar to a warm fried noodle. Look at us, so healthy.
Vegetarian Pad Thai with Zucchini Noodles
Scramble the eggs and set aside.
Place 1/4 cup of peanuts into a food processor and pulse until lightly ground (no big peanuts should remain, but it shouldn’t be powdery). Set aside.
Pour all of the ingredients (except for the cornstarch) into a small saucepan, place over medium-high heat, and stir until sugar is dissolved. Set aside.
Place a large skillet over medium heat. Add in oil, garlic and shallots. Cook for about 1-2 minutes, stirring frequently, until the shallots begin to soften. Add in the sauce and cornstarch. Stir frequently until the cornstarch dissolves to thicken the sauce.
Once the sauce is thick, add in the zucchini pasta and cilantro and stir to combine thoroughly.
Cook for about 2 minutes and then add in the scrambled eggs and grinded peanuts. Cook for about 30 seconds, stirring to combine.
Plate onto dishes, garnish with sliced peanuts and cilantro leaves. Serve with lime wedges.