Spiralized Rainbow Pad Thai

Inspired by Oh She Glows

A rainbow of vegetables partner with shrimp, chicken, eggs and traditional Pad Thai flavors to create a beautiful, vibrant, veggie-licious yet high protein meal full of delightful Asian flavors. It’s amazing to eat hot right out of the pan, but also surprisingly good cold too, as a Pad Thai “salad”.

I decided I need to make this dish the moment I saw the post from Oh She Glows … all the beautiful colors made me want that vibrant dish right away. And then I found myself with a drawer full of colorful vegetables (or two … okay, I may have a slight problem … is there such a thing as a veggie-holic? Because I keep buying more every freaking time I go to the store, even when I have more than I can handle on hand already. I may need a support group.)

I’ve long been a huge fan of Pad Thai, a wonderful zesty lime and peanut Thai dish usually made with rice noodles, lime and peanuts with chicken and/or shrimp. My love of Pad Thai all started back when I lived where there were amazing Thai restaurants to go to. I have since moved to a place where we have loads of wonderful restaurants, but oh what I would give for a good Thai place because we have absolutely zero of those in this midwest town. Of course this means I have to cook it myself whenever I want Thai food.

Anyway, I loved the idea of a rainbow Pad Thai (with Zoodles, of course! because I love my spiralizer) … but I searched around to look at other Pad Thai recipes before I made it. I found a lot of different ideas and eventually came up with my own blend of ingredients, partly based on what was called for in the recipes I found and partly based on what I have on hand in my kitchen at the moment. Fortunately, a rainbow of veggies was the easy part. I got that covered, hands down. And zucchini to spiralize … I got that one, too. Plus I had some leftover rotisserie chicken that I had frozen and that wonderful frozen, pre-cooked shrimp from Costco. And limes, because I came across a bag full of limes somewhere and just HAD to get them.

To make the zucchini (and/or carrot) noodles, you’ll need a spiralizer. If you don’t have one yet in your kitchen, I highly recommend the Paderno Spiralizer (see pic below). I recently bought a Cuisinart spiralizer, thinking it would work better, but it just doesn’t. In fact, I haven’t found a way to make zoodles with my new Cuisinart spiralizer at all. I went back to my old Paderno spiralizer and I’m very much appreciating the nice long zoodles the Paderno makes in no time. Here’s a pic/link to Amazon if you want one … (btw, yes, I do get a tiny bit back when you purchase things like this from Amazon from here, but this is my honest opinion and advice to you from someone who’s been there: if you want a spiralizer, get the Paderno.)

Back to Pad Thai talk: prep all the ingredients for this dish before you start cooking because once you start cooking, this comes together quite quickly!

Spiralized Rainbow Pad Thai

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 3 - 4 servings 1x

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Ingredients

Scale 1x2x3x

For the sauce:

• Juice of 1 lime
• 1 – 2 Tablespoons natural peanut butter
• 1 Tablespoon honey
• 1 teaspoon fish sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar

For the rest:

• 3/4 cup cooked chicken
• Sesame oil
• 2 eggs
• 2 cloves garlic, peeled & chopped fine
• 1 Tablespoon freshly grated ginger root
• 2 red and 2 yellow mini sweet peppers, cut in strips
• 1 zucchini (about 8 inches long), spiralized
• 1/3 of a red cabbage, sliced thin, then cut into strips
• 1 large carrot, spiralized or shredded
• 3 scallions (both green and white parts), chopped in fine bits
• 10 – 14 large frozen, pre-cooked peeled shrimp
• 1/3 cup cilantro leaves (packed)
• Soy sauce or tamari (for gluten free), to taste
• Red pepper flakes, to taste

For the top:

• Black (or white) sesame seeds
• Fresh cilantro leaves
• Roasted, salted peanuts, roughly chopped

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Instructions

1. In a small bowl, whisk together the sauce, then put the chicken in the sauce to soak up the flavors.
2. Heat a large saute pan or wok over medium heat, add a bit of sesame oil to coat the bottom of the pan, then add the eggs and scramble, but remove them from the pan while they are still VERY wet.
3. If any egg residue remains, rinse it out of the pan, then add a little more sesame oil. Over medium heat, add the garlic and ginger and cook for about a minute, then add the peppers and saute a few more minutes until they are getting tender, then add the rest of the veggies (through the scallions).
4. Cook until all is crisp tender, stirring frequently, then stir in the chicken with sauce, and shrimp. Cook just until the chicken and shrimp are hot, stir in the cilantro, soy sauce, and red pepper flakes, adjusting to taste.
5. Serve topped with sesame seeds, extra cilantro and chopped peanuts. Enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

(BTW, if anyone knows of a good spiralizer for thinner vegetables like carrots, I would LOVE to hear about it! I want to spiralize carrots … that’s the one thing I haven’t found a way to do with my Paderno.)

This recipe was shared at Full Plate Thursday, Foodie Friends Friday and Hearth & Soul Bloghop.