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

FAQs

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

You don't boil them that would make them soggy. To co*k zucchini noodles you toss them in a frying pan, with a little butter, oil or cooking spray, just long enough to heat. Add your sauce and it's done.

The main ingredients for Pad Thai are quite simple: yellow bean curds, prawns, eggs and flat rice noodles also called rice sticks (you can also use 'Bahn Pho' Vietnamese noodles as substitute). To make the Pad Thai sauce you need tamarind juice, palm sugar, fish sauce and some white vinegar.

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!).

Put whole zucchini on a broiling pan or heavy-duty oven-proof skillet and broil until the skin is blistering and browning in spots, 8-10 minutes. Use tongs to transfer to a cutting board. Cut off the stem ends and discard. Slice zucchini as desired as serve.

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.

The dish is mixed with a tamarind sauce and served with lime. The flavors of this dish are centered around a sweet-savory fusion. Salty, nutty, and with that slightly sweet sauce, it's a treat for tastebuds! Of course, every Pad Thai can be different.

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.

The Key to Thai Flavors: Balance

These are: salty, sweet, spicy, sour, and creamy.

Eat Zucchini Noodles Raw

The best way to get the crispiest, most al dente noodles? Keep them raw. Yep, that means no cooking whatsoever. Spiralize, mix with your favorite ingredients and serve.

To make zucchini noodles with a kitchen knife, slice off each end of the zucchini and then slice it lengthwise into thin planks. Slice the planks in to very thin sticks, similar to shoestring fries.

Can you make zoodles the night before? ›

If you have the time, I highly recommend making your zoodles the day before you plan to serve them. I'll often make a batch of zoodles for random meals throughout the week, and making them ahead of time allows them to dry out so that they won't have much moisture left when you're ready to use them!

Zucchini noodles can be made into different shapes, much like regular pasta. The most common way to make zoodles is to run the zucchini through a spiralizer, which makes a spaghetti-sized zoodle.

Aldi fans are going nuts for a new freezer item, with some even calling it a "game changer". Tammy of the Aldi Lovers Australia Instagram account shared a photo of zucchini noodles or zoodles as they're commonly known, which are now available in the freezer aisle.

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.

“Sweat” the noodles in the oven for 30 minutes until the paper towels have absorbed most of the moisture that the zucchini let. Wrap the paper towels over the noodles and give them a good squeeze to extract any remaining liquid.

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.