Pad Thai made from zucchini and carrots with shrimp

Ingredients for 4 servings:

• 3 small zucchini
• 2 small carrots
• 2 cloves garlic
• 1 tbsp fish sauce (can be omitted)
• 4 tbsp soy sauce
• 1 tbsp honey
• 3 tbsp sesame oil
• 1 bell pepper(s), red
• 500 g shrimp(s), without shell
• 100 g peanuts, unsalted
• coriander
• salt and pepper
• 1 lemon(s), sliced, for garnish

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Here’s the Thai noodle version without the noodles. Use a spiralizer or julienne cutter to make ‘noodle’ strips from the carrots and zucchini. You can also cut them into thin strips. Combine the crushed garlic, fish sauce, soy sauce, honey, sesame oil, and the finely sliced ​​bell pepper. Heat a wok or deep frying pan (without adding any additional oil) and add the sauce. Add the shrimp and fry for about 2 minutes. Then add the zucchini and carrot strips and cook for another 2 minutes. Season with salt and pepper. Sprinkle with the peanuts and cilantro and garnish with the lime slices. Of course, you can also omit the shrimp or—as in my photo—add some turkey breast.