"Using fall squashes to add a guilt-free, but flavor explosion take on a fire Thai dish. Don’t forget that cold craft beer on the side. Also goes great with regular rice noodles, as well."
Thai Drunken Zoodles (Pad Kee Mao)
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- Recipe Card
Prep time 20mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 3 large Zucchinis, cut into ribbons
- 1 Red Bell Pepper, diced large
- 1 medium Yellow Onion, sliced
- 1 Tomato, medium diced
- 1 cup Thai Basil Leaves
- 4 Garlic Cloves, peeled and minced
- 1 tablespoon Grated Ginger
- 2 Thai Green Chilies, sliced (optional)
- 3 tablespoon Soy Sauce
- 2 tablespoon Vegetarian Mushroom Flavored Stir-Fry Sauce
- 1/2 tablespoon Sesame Oil
- Chopped Scallions for garnish
- Salt
- Olive Oil
Method
Step 1
Preheat oven to 350°F.
Step 2
Prepare Zoodles: Spread out raw zoodles on a large baking pan. Sprinkle a light amount of salt over them and gently toss. Bake for 15-20 minutes to help the water release). Remove from oven and pat dry with paper towel. Set aside.
Step 3
Prepare sauce: in a small bowl, whisk together Soy Sauce, Vegetarian Mushroom Flavored Stir-Fry Sauce, and Sesame Oil. Set aside.
Step 4
In a wok over medium heat, heat up 1 tbsp. Olive Oil. Add in Garlic, Ginger, and Thai Green Chilies. Saute for 30 seconds.
Step 5
Mix in Red Bell Pepper and sliced Onion. Saute all veggies on medium-to-high heat for 1-2 minutes.
Step 6
Lower heat to medium and pour in sauce. Mix all ingredient together thoroughly.
Step 7
Mix in Tomatoes and Thai Basil Leaves.
Step 8
Slowly add in Zoodles. Gently toss all ingredients together.
Step 9
Garnish with chopped scallions.
Step 10
Serve and enjoy!