It’s still summer, which means it’s still time to keep up the bikini body! Ok, it may not be perfect bikini but I love the way being clean and healthy feels in the summer. It’s so hot outside all I crave are fresh ingredients and amazing flavors. This dish replaces noodles with zucchini. I have also tried this with spaghetti squash as an alternative but the zucchini feels like thick pad Thai noodles. This dish requires a little bit of effort but it is 100% worth it in the end. Enjoy!
- 2 tbsp fish sauce
- 1 tbsp palm sugar (can substitute brown sugar)
- 1 tbsp lime juice
- 1 large garlic clove, finely minced (use a garlic press)
- 1 tsp cornflour (cornstarch) diluted in 1 tbsp cold water
- 1 small red chilli, finely chopped
- 1 shallot, finely chopped
- 1/2 tsp tamarind paste
- 1 small bunch spring onions (scallions) finely chopped
- - reserve 1 tbsp to sprinkle on top of cooked dish
- 8 oz large raw shrimp
- 1 large zucchini
- 2 eggs
- 1 tbsp rapeseed oil to fry
- 2 tbsp crushed peanuts to serve (or replace with paleo-friendly nuts)
- 1 tbsp cilantro finely chopped to serve
- Lime wedges to serve
- Use a spiraliser to create the zucchini noodles. If you do not have a spiraliser, try slicing the zucchini evenly into noodle thickness. Put them on a large plate and set aside.
- Put the fish sauce, palm sugar, lime juice, garlic, tamarind paste in a small bowl and mix together to dissolve the palm sugar.
- Devein the shrimp and cut along the spine to 'butterfly' them. Set them aside.
- Crack the egg in a small bowl and mix together with a fork.
- Heat the oil in a large pan or small wok. Add the shallot and spring onions and cook, stirring constantly, for about a minute.
- Add the shrimp and cook, stirring constantly, until they just turn pink.
- Add the sauce mix and stir together for a couple of minutes.
- Push everything in the pan to one side and add the egg to the other side. Let it cook for a minute until it starts to set, then scramble it by mixing with the other ingredients.
- Serve over the zucchini noodles and sprinkle with some crushed peanuts and a scattering of chopped coriander and spring onions.
- Notes: if you can't find tamarind paste use 1/2 tbsp vinegar and a few drops of Worcestershire sauce.