2 Tablespoons (30ml) rice vinegar or distilled white vinegar
2 Tablespoons (30ml) fish sauce (or more to taste)
3 Tablespoons (45ml) ketchup
1 teaspoon (5ml) brown sugar
1/2 teaspoon cayenne pepper
1 teaspoon chili garlic sauce (or more to taste)
Make the Sauce: in a small bowl, combine the sauce ingredients (vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, and chili garlic sauce), set aside.
Cut the zucchini into noodles or long pasta by using a vegetable spiralizer tool or tools mentioned in our post write up.
Heat a large pan on medium-high heat. Add one tablespoon of olive oil (reserve the other half for later). Then add zucchini noodles and cook for about 2-3 minutes or until the zucchini noodles are tender. Don’t overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite.
Let the noodles rest for about 3 to allow all the moisture to release. Remove the noodles from the pan and drain the excess water.
Carefully wipe the same pan remove the excess water, then re-heat the pan on medium-high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 1 minute. Add the shrimp and cook until shrimp is tender and becomes pink, 3-4 minutes.
Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetables until the egg is cooked.
Add the zucchini noodles back into the same pan, then add the sauce. Cook for about 1 more minute or until the zucchini noodles are heated through. Then stir in the bean sprouts.
Serve the warm zucchini pad thai noodles with roasted peanuts and cilantro.