Wednesday, October 26, 2016

ZUCCHINI PAS THAI NOODLES ZOODLES ENJOY DAN:

                      ZUCCHINI PAD THAI NOODLES ZOODLES by CHEF DAN:
Serves 4

INGREDIENTS:
3 zucchini
2 carrots
1/4-cup vegetable stock
2 tablespoons EACH tamarind paste, soy sauce, oyster sauce and mirin
1 tablespoon EACH Worcestershire sauce, lime juice and blue Algarve
2 tablespoons sesame oil
1 tablespoon red chili paste.
2 cloves garlic, minced
2 boneless, skinless chicken breast, cut into bite size pieces
1/2-pound shrimp, peeled and deveined
2 eggs, beaten
3 cups beam sprouts, divvied
6 scallions, bias cut into 1/2-inch lengths
1/3-cup dry roasted peanuts

DIRECTIONS:
1.   Make zucchini and carrots using a spiralizer.
2.   Whisk vegetables stock and next 7 ingredients together in a bowl to make a smooth sauce.
3.   Heat sesame oil in a wok over high-heat and when sizzling.
4.   Add red chili paste and sauté for 30 seconds until fragrant.
5.   Add garlic and stir-fry for 30 more seconds.
6.   Add chicken and shrimp and stir-fry until chicken is no longer pink about 5-7 minutes.
7.   Push chicken and shrimp to the side of the wok to make a space in the center.
8.   Pour eggs and scramble until firm, 2-3 minutes.
9.   Add zucchini and carrot zoodles and sauce; stir-fry for 3-4 minutes.
10.                Add 2 cups bean sprouts and scallions, and stir-fry about 2 minutes.
11.                Remove wok from the heat and stir in dry roasted peanuts.
12.                Serve with remaining sprouts and fresh basil.

ENJOY DAN:                                       YIPPEKAYAYKAKO!!


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