Zucchini Noodle Pad Thai

Last year for my birthday, I received a gift from my in-laws that I didn't even know I wanted. Almost one year later, it has become one of my favourite kitchen appliances. It's the gift that keeps on giving: my infamous spiralizer.

Without this contraption, I would not be able to make the delicious recipe that I am sharing with you today. And that recipe is my zucchini noodle pad thai.

If you don't have a spiralizer, I encourage you to invest in one. Mine was purchased from Williams Sanoma. It even comes with a recipe book, if you're not sure where to begin your spiralizing adventure. I have also seen them on Amazon.

This salad is quick and nutritious, and can be modified any which way you'd like. I made up my ingredient list, so feel free to do the same.

I've made this recipe a few different ways. I love incorporating different colours for aesthetic pleasure, but my end-of-week refrigerator contents were limiting this time around. However, I encourage you to spiral in some beets (those are usually in pad thai, right?), as well as yellow zucchini, which I generally like to incorporate.

Working with what we had, here's what I used this week:

Ingredient List

• 3 zucchinis, spiraled 
• 1 large carrot, chopped finely (or julienned, if you have to tools/skill/time/desire)
• 4 green onions, finely chopped
• 1 handful of cashews
• kelp noodles 
• dressing of choice 

I began by spiralling my zucchini. At this point, you would also spiral whatever other veggies you choose to add in. You can also spiral the carrots if you'd like. 
​
(let's play a game: how many times can she use any derivative of the word "spiral" in one post?)

Next, I chopped my carrots in long, thin pieces. You can julienne these as well. I'm not that skilled, and I don't think these count. "Thinly sliced" is more representative of my work.

 Then I chopped up my green onion.

And thew it all together, including the cashews. ​

Next, add the kelp noodles. If you've never had kelp noodles--do not be afraid. They are a simple plant-based food from the sea. They really don't have much taste, but I really enjoy the texture they add to a noodle dish. I can usually find them in my local organic grocery store. The more the better, in my opinion. Load 'em on there. ​

Finally, I like to use a sesame or peanut dressing on this salad. You can either make it from scratch, or choose your favourite pre-made brand. Unless the entire salad will be eaten in one day, I will add the dressing to individual servings so that the veggies don't get soggy. 

Last time I made this salad, I blanched the zucchini and let it cool before assembling the ingredients. However, this time, I decided to use raw zucchini, as I wanted something a little crispier. Both methods worked well. 

I love how colourful and light this salad is. Perfect for a sunny day!