Zucchini Noodle Pad Thai Recipe Easy THAI Zoodles | White On Rice (2024)

FAQs

How do you cook zoodles so they're not soggy? ›

To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently. You want a slightly al dente noodle.

Sprinkle salt on the vegetables and let them sit overnight (or at least 6-8 hours), if possible. Remove the salt and the excess water by flushing in running water, then draining well and pressing between layers of paper towels before cooking them or by spinning the vegetables in a salad spinner.

Pad Thai Sauce is made with fish sauce, oyster sauce, brown sugar and tamarind. Tamarind is the ingredient that is the heart and soul of Pad Thai sauce, giving the sauce the sour flavour that Pad Thai is known for. It's an ingredient used in South East Asian cooking, like this Malaysian Beef Rendang.

Don't pre-salt your zucchini noodles.

First of all, one of the benefits of spiralizing is that it's SO quick (just spiralize, cook, and enjoy pasta in under 5 minutes!).

All you have to do is slice the zucchini into your desired shape, drizzle with oil, season, place on a baking sheet cut-side down, and pop it in the oven until it's nicely browned and tender. This can take 15 to 35 minutes, depending on the size of the zucchini.

This, the outlet asserts, is due to zucchini's high water content: If it cooks too slowly, it will release its moisture before it sears, becoming soggy and sodden. Over high heat, on the other hand, zucchini becomes caramelized on the outside but retains a meaty, firm texture within.

Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices.

If it's only made of those ingredients, what then makes it so unique? A Pad Thai has tamarind, fish sauce, garlic, dried shrimp, palm sugar, and red chili pepper. These simple ingredients make Pad Thai a bowl of five tastes—salty, sweet, sour, bitter, and umami.

What's the secret to an authentic Pad Thai? When it's sold in restaurants outside Thailand, the noodles are sometimes bright orange – that's because sauces or spices, like paprika, have been used instead of tamarind. Authentic Pad Thai is a light reddish-brown colour.

Why is Pad Thai pink? The thing that has turned rice noodle into pink colour is a tamarind sauce and fish sauce that commonly use when cooke Pad Thai. So basically Tamarind sauces add to give a hint of sour and sweet.

How do you cook store bought zoodles? ›

Bring a large pot of water to a boil over high heat, then season the water generously with salt. Add the zucchini noodles and cook until the noodles are crisp tender, 1 to 2 minutes. Use tongs or a spider to immediately transfer the zoodles to a large bowl filled with ice water.

Zucchini is low in fat, sugar, and calories, and high in vitamin C and fiber, making it a great substitute for traditional pasta noodles. Fiber helps to regulate bowels and maintain good digestive health, and vitamin C acts as an antioxidant to protect cells.

Arrange the zucchini pieces into a single layer on a baking sheet lined with parchment paper. (It will stick to the pan if you don't line it first!) Freeze the zucchini for about 1 hour, until it's firm to the touch, then transfer it to an airtight container to preserve the flavor as you store it.

Heat the olive oil in a skillet and add your overcooked pasta. Gently sauté over medium heat for a few minutes until the pasta's texture has firmed up. The whole process takes less than 10 minutes and you'll know it is done when the edges of the pasta have started to crisp and light browning has begun.

Let them dry at room temperature for at least 30 minutes to remove excess moisture. Heat oil in a deep frying pan over medium flame. Deep fry boiled noodles in batches until light brown and crispy. Drain excess oil and transfer them on to oil absorbent paper spread on a plate.