Paleo Pad Thai noodles of zucchini recipe

This week I offer another exotic Recipe: Paleo Pad Thai noodles with zucchini.

The Pad Thai is one of the most famous dishes of Thai cuisine, though it is not exactly paleo since traditionally prepared with rice noodles.

The solution? The "noodles" of zucchini, which serve to support the dressing and have the advantage of being very low in carbohydrate.

Preparation: 15 min

Cooking time: 15 min

Ingredients

• 2-3 zucchini
• 1 onion
• 2 cloves garlic
• A bit of fresh ginger
• 1 tablespoon cider vinegar
• 3 tablespoons almond butter
• 1 tablespoon hot sauce
• 1 tablespoon fish sauce
• The juice of one lime
• Salt and pepper

Preparation

1. Cut the onion, garlic and ginger into small pieces
2. Using a vegetable peeler, make large zucchini slices in the direction of the length. If you are patient, cross-check in the lengthwise to make them narrower
3. In a large skillet, melt the fat over medium heat (the coconut oil is well suited to the recipe) and cook the onion, garlic and ginger
4. Then add the cider vinegar, the fish sauce, hot sauce, lemon juice, almond butter, salt and pepper, and mix well
5. Finally add the "zucchini noodles", stir and cook for 10 minutes over low heat. Zucchini should be cooked but stay crunchy (al dente)
6. Serve hot with a protein (meat or fish)

Note: If during cooking the sauce becomes too thick, you can add a little water to dilute it.