When thinking about what to make for dinner, I have three criteria. It must be flavorful, quick and healthy. Making healthy meals can sometimes be a struggle, but once I acquired a spiralizer my dinner table was changed forever. Thai drunken zoodles (zucchini noodles) was the first recipe I made with my spiralizer, and it is now one of my favorite week night meals.
First, a little background on the spiralizer itself. You can pick up extremely cheap versions for about $10 on Amazon. I have the Paderno three blade spirlizer which costs about $30, but gives you more blade options — personally I think it is worth the extra money. I’ve spiralized zucchini, potatoes, cucumbers and sweet potatoes with no issues.
Okay, on to the zoodles! This recipe typically takes me about 30 minutes to prepare. And even though you might not have some of these ingredients in your pantry, once you purchase them, they’ll last you for a while — bonus: they’re also staples in most Asian recipes.
Thai Drunken Zoodles
Get to choppin’
Start by grabbing a knife and prepping the vegetables. Slice the red pepper, then chop the shallots (they look like little baby onions), green onion and thai basil. Thai basil is different than regular basil, and if you’re lucky you might be able to find it at Kroger or Fresh Market. Or look at your nearest asian market — my favorite in Richmond is New Grand Mart on Midlothian Turnpike. It really does make a difference in the dish, so I don’t suggest cutting corners here.
When you cook the zucchini, they do release some water — which makes the sauce go a little farther than you think it will. For this recipe, I like to use the “chipper blade” which gives you long, thick spiral strands.
Time to start cooking
I cook the entire dish in one pan. First you heat the sauce and set aside. Warning: the sauce gives off a very pungent smell. If you are expecting company later, I don’t suggest making this recipe unless you have a few hours for your kitchen to air out. Good news, all of the ingredients in the sauce can usually be found at any grocery store.
After heating the sauce, sauté the pork in the same pan and once it is browned add in the shallots and garlic. I like my red pepper a little on the softer side, so I also add that in here.
Combine and add the zoodles
Add the sauce back to the pan and add in the green onion. Then add in your zoodles and cook for a few minutes. Mix well and top with the chopped Thai basil, and you’re ready to serve your Thai drunken zoodles.
Do you use a spiralizer and have any recipes to share? Leave your suggestions in the comments! I’m always looking for new recipes to add to my week night rotation.
Modified from an Inspiralized recipe.
- 1/2 tablespoon hoisin sauce
- 1/2 tablespoon low-sodium soy sauce
- 1/4 tablespoon oyster sauce
- 1/2 tablespoon Thai chili oil
- 1/2 tablespoon Thai or Vietnamese fish sauce
- 1/2 tablespoon sesame oil
- 4 ounces ground pork
- 1 small shallot, minced
- 1/2 medium garlic clove, minced
- 1 small red bell pepper, sliced into strips
- 1 thinly sliced scallion, green and white parts
- 2 medium zucchini
- 3 tablespoons chopped fresh Thai basil leaves
- Heat a large nonstick skillet over medium heat and add the Hoisin sauce, soy sauce, oyster sauce, chili oil, and fish sauce. When the sauces have heated and combined for about 2 minutes, transfer to a bowl.
- Add the sesame oil to the same skillet over medium heat. When the oil is shimmering, add the pork and sauté, breaking up with a wooden spoon, for 5 minutes or until cooked through and browned. Add the shallot and garlic and cook 2 to 3 minutes more or until the shallots begin to brown. Add the bell pepper and cook for 1-2 minutes.
- Return the sauce mixture to the skillet and add the scallions. Cook for 1 minute, stirring frequently. Add the zucchini noodles and cook 2 to 3 minutes or until the zucchini noodles soften. Fold in the Thai basil leaves and serve.