Alcoeur Apron's Zucchini Pad Thai
4 ounces pad thai noodles
1 large zucchini
1 yellow squash
1 red pepper
1/2 yellow onion
2 tablespoons vegetable oil
1/2 cup peanuts, chopped
1 cup assorted herbs cilantro, green onions and basil, torn
For the sauce
3 tablespoons fish sauce
3 tablespoons brown sugar
3 tablespoons vegetable broth
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon chili garlic sauce
Place the uncooked noodles in a bowl of cold water to soak.
Spiralize the zucchini, yellow squash, red pepper, onion, and carrots into noodle-like shapes.
Combine the sauce ingredients in a small bowl and whisk to combine.
Heat a tablespoon of the olive oil in a large skillet or wok over medium high heat. Add the veggies - stir fry with tongs for 60 seconds. Transfer to a dish and set aside.
Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now.
Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Toss everything around with the tongs.
Add in the vegetables, toss together, and remove from the heat. Stir in peanuts and herbs and serve immediately.