Zucchini & Red Pepper Thai Noodles
Summer vegetables are even more delicious when you toss them with this fragrant stir-fry sauce and noodles. Seitan is a meat substitute that can be found usually near tofu & dairy products. Don't be scared - it's a less-expensive protein to try out. Enjoy with all the hot sauce you desire!
Thai Stir-Fry Sauce for Noodles:
- Soy sauce, low-sodium - 3 Tbsp
- Fish sauce - 1 1/2 Tbsp
- Rice vinegar - 1 1/2 tsp
- Brown sugar - 1 Tbsp
- Corn starch - 1 1/2 Tbsp
- Water - 3/4 cup
Zucchini & Red Pepper Thai Noodles:
- Pad Thai noodles - 8 oz
- Garlic - 3 cloves , minced
- Onions - 1 , sliced
- Zucchini - 2 , sliced
- Red pepper - 2 , sliced
- Cooking oil - 1 Tbsp
- Seitan - 1 lb
- Thai stir-fry sauce - ingredients listed separately
- Limes - 1/2 , juice of
- Basil - 1 sprig , leaves of
- Hot sauce - for serving
- Noodles - Prep according to packaged instructions. I typically put them into a rectangular baking dish and then soak with boiling water for 8 to 10 minutes. They should be tender but not so soft that they break.
- Garlic / Onion / Zucchini / Red Pepper - Prep as directed
- Sauce - Mix together soy sauce, fish sauce, rice vinegar, sugar, and corn starch with water.
- Heat a wok over medium-high heat. Add 1 tbs. (14.8ml)cooking oil and then garlic to heated oil. Once you can smell the garlic, add in the onions with a dash of salt. Stir-fry until they start to soften up, ~3 minutes. Add in zucchini and red peppers. Stir-fry for another ~2 minutes. Add in seitan and then noodles.
- Make a donut in the middle of your wok, and pour in your stir-fry sauce. When it starts to bubble and thicken, toss everything together. Add in a squeeze of lime juice and basil leaves. Season to taste with salt, pepper, and hot sauce and serve warm. For more stir-fry help, check out this video.