This is not your traditional pad Thai recipe. This version is a bit lighter because of the zucchini noodles. And instead of using animal protein; I roasted some chickpeas with a tamarind sauce. They turned out to be quiet addictive. Sweet and sour goodness.
This recipe serves 2.
3 tablespoons of vegetable oil
1 cup of chopped peanuts, I used unsalted
2 bird’s eye chilies, finely chopped (more if you like it spicy)
3 sweet peppers, thinly sliced (I used yellow, orange and red. You can also use bell peppers)
2 cloves of garlic, minced
1 red onion, thinly sliced
1 medium carrot, shredded
2 spring onions, chopped
1 cup of bean sprouts
A handful of fresh coriander leaves
Lime wedges for serving
For the sauce:
2 tablespoons of tamarind paste
3 tablespoons of brown sugar
1 tablespoon of white vinegar
2 tablespoons of fish sauce
For the tamarind roasted chickpeas:
130grs of canned chickpeas, drained
1 tablespoon of tamarind paste
2 tablespoons of brown sugar
1 tablespoon of olive oil
1 tablespoon of honey
Pinch of salt
Pinch of Pepper
Start by roasting the chickpeas. Preheat your oven to 160C/320F and line a baking sheet with parchment paper. Mix the chickpeas with the tamarind paste, brown sugar, olive oil, honey, salt and pepper. Spread them on the prepared baking sheet. Roast them for 15 minutes. Then stir and raise the temperature to 180C/350F. Roast them for an extra 15 minutes.
To make the zoodles, I used a mandoline with the julienne attachment. I stopped when I got to the core. You can also make them with a spiralizer or a potato peeler. If you use a potato peeler, just slice it into ribbons and then using a knife, cut it into julienne. Set aside.
To make the tamarind sauce for the zoodles, just mix all of the ingredients in a small bowl.
Pour the vegetable oil into a large pan over medium heat. Add the chopped peanuts and chilies. Cook for about 2 minutes until the peanuts start to get toasted. Then add the garlic, sweet peppers, and onion. Cook for another 2 minutes while stirring. Then add the sauce, zoodles, spring onions, carrot, bean sprouts and coriander. Cook for about 1 minute, just until everything is well combined.
Serve right away with some of the tamarind roasted chickpeas and lime wedges.