Pad Thai

10 ounces Thai rice noodles

1 large or 2 small zucchini show stringed (#2)

Shrimp, cooked or package of tofu (pressed, chopped and sauteed with cayenne pepper)

2 Tablespoon grapeseed oil

¼ cup brown sugar

¼ cup soy sauce or tamari

2 Tablespoon rice vinegar

1 Tablespoon lime juice

1 Tablespoon fish sauce

1 red bell pepper, sliced into thin strips

1 ½ cup shredded carrots (#1)

2 cloves garlic, minced

5 green onions, chopped

2 cups bean sprouts

3 large eggs, (beaten)

½ cup unsalted peanuts, chopped

⅓ cup cilantro chopped

Red pepper flakes and sesame seeds optional

1. Mix together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce and set aside.

2. Soak noodles in water.

3. Cook shrimp or tofu (pan sear), set aside.

4. Heat oil and add peppers and carrots for 1-2 minutes, then add garlic and green onions for 1 more minute.

5. Push to the edges of the pan and add eggs and scramble.

6. Drain noodles and add zucchini mix in sauce and egg and veggie mixture. place lid on medium click low for 5 minutes. add shrimp or tofu.

7. Serve warm topped with cilantro, peanuts, bean sprouts and optional red pepper flakes and sesame seeds.