Easy Thai Zoodles
Sadly, summer is over, but the absolute delight of fall in New England gets us excited for warm, spicy dishes that will warm us up on those cooler nights. This low-carb, gluten-free Thai zoodle recipe fits the bill.
It’s simple and you probably have most of the ingredients on hand. Fresh zucchini is always the best option, but if you are short on time--which most of us are--you can pick up pre-spiralized zucchini. Another option, if you plan to make this dish later in the week, is to pick up Trader Joe’s Zucchini Spirals in the frozen section. Frozen zucchini spirals are clutch! Buying fresh veggies is easy, eating them before they all go bad is.... goals.
This recipe is about two servings, so if you are cooking for a bigger group, try doubling it. You can swap out the shrimp for tofu for a more environmentally sustainable vegan option.
2 cups spiralized zucchini or 1 box of frozen zucchini spirals
2 tbsp. of Thai Kitchen Red Curry Paste
½ pound frozen large cooked shrimp (OR) 14 oz. package of medium-firm tofu, curry powder, cayenne pepper
1 cup of unsweetened almond milk (or coconut milk)
2 tbsp. coconut oil
Thaw the Trader Joe’s Zucchini Spirals according to package directions or spiralize zucchini if you bought whole zucchinis
Heat pan on medium and add coconut oil and red curry paste.
Stir in unsweetened almond milk, salt and pepper and heat on low for 3-4 minutes
Add zucchini spirals.
Cook for 5-10 minutes on medium depending on if they are raw or cooked.
Add shrimp and reduce the heat. Shrimp shrinks when cooked. You only want to warm the shrimp. If you're using tofu - add coconut oil to a separate pan, cut the tofu into bite size pieces and coat sprinkle with a touch of curry powder and cayenne pepper, add to the pan on medium heat and braise each side for 6-8 minutes (12-16 mins total), when cooked, toss with the zoodles.