Zucchini noodles made with a spiralizer, mandolin, or just a sharp knife are “Zoodles” — the most exciting thing that has happened to summer squash…ever. Turning Zucchini or other summer squash into noodles and then salting them to remove the water means they don’t get mushy when you cook them — however that may be. Every Zoodle recipe I include in the newsletter has a Z in it where it shouldn’t, and you can find the whole series at the end of the Recipe Archive. This is a recipe that approximates a vegan Pad Thai using zoodles instead of rice noodles, although it is not cooked.
Trim the ends of 1 lb. summer squash. Use a spiralizer or mandolin to transform the squash into linguine-sized Zoodles.
Thinly slice red onion to make 3 T. Marinate in 2 T. lime juice.
Toast 1 C. almonds.
Place a colander on a plate, then place the Zoodles in the colander and toss with 2 t. salt. Allow to sit for 20 minutes, then drain the water that has collected on the plate. Using your hands, press down firmly on the squash and then squeeze it. Drain the water from the plate as necessary.
In a small food processor, puree 1 peeled, chopped clove of garlic, 1 T. minced fresh ginger, 1/2 bunch of cilantro, 1 T. rice vinegar and 1/2 C. soy sauce. Add 3 oz. Tahini and 1/2 t. sesame oil and process until emulsified.
Toss the Zoodles with the onions and half the dressing. Julienne or grate 3 carrots and another 1/2 bunch of cilantro and add to the bowl.
Chop the toasted almonds. Dice tomatoes to make 2 C. Add both to the zoodles, then taste and add more dressing if needed.