We all love the classic pad thai that we can get at a restaurant, but these recipes are a nice change of pace from what you’re used to. The first recipe is made with organic black bean spaghetti, peanut satay sauce, mango, and shrimp and the second recipe is made with zucchini noodles AKA “zoodles.”
Pad thai originated as a Thai street food, but now, you can bring this authentic dish right to your kitchen. You can even make your Thai peanut sauce from scratch by using this awesome recipe. The combination of all of these ingredients may seem a little nuts at first, but trust me, it’s definitely a meal worth making. Warning: an explosion of flavor may erupt in your mouth.
Organic Black Bean Peanut Pad Thai Spaghetti
Ingredients
Instructions
Bring water to a boil and add organic black bean spaghetti to the pot (don’t forget to salt your water). Let it cook for approximately 7-8 minutes.
Drain the spaghetti and put aside.
Scramble two eggs in a frying pan.
Sear the shrimp in a separate frying pan until thoroughly cooked and then add the spaghetti. Be sure not to overcook the shrimp, should take about 2-3 minutes.
Dice chives.
Add the chives to the dish and mix the ingredients together.
Add peanut satay sauce.
Mix the ingredients together.
Stir in scrambled eggs and bean sprouts.
Place noodle mixture on serving plate. Sprinkle with cashews or peanuts.
Dice up mango and serve with fresh cilantro and lime wedges.
After all this hard work, your dish is now complete and ready to eat.
Thai Peanut Satay Zoodles
Ingredients
Instructions
Use the Veggetti Pro to slice zucchini into thick spirals.
Add peanut satay sauce.
Add shiitake mushrooms.
Add fresh baby spinach to the zoodle mixture.
Mix the ingredients together.
Dice the tofu into small cubes.
Finely chop your choice of either cashews or peanuts.
Dice chives.
Add the tofu, cashews or peanuts, and chives to the dish and mix the ingredients together.
Place zoodle mixture on serving plate and get ready to devour this delicious dish.