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Cod with Vegetable Pad Thai
Vegetables Make the Perfect Noodles
I love Pad Thai. It is one of my go-to Thai dishes, but here I’ve opted for a lightened-up version. Vegetables make the perfect noodles when you slice them julienne-style, or use a veggie spiralizer.
Using a Mild Fish
In this dish, you’ll want to use a mild fish so that the flavors take center stage. Cod is the perfect fish because it’s lean, mild, and has a high moisture content so it can lock in all that flavor. You could also try haddock or tilapia with this dish, if you prefer.
Recipe
Ingredients
- 2 Cod Fillets
- 2 tbsp olive oil
Pad Thai Sauce:
- 3 tbsps soy sauce
- 1 tbsp rice vinegar
- 1 tablespoon brown sugar
- 2 tsp sriracha
Veggie Noodles:
- 2 minced cloves garlic
- 2 zucchini
- 1 carrot
- 1 red bell pepper
- 1/4 cup fresh cilantro
Garnish:
Method
- Lightly salt the fish and set aside for 10 minutes.
- Meanwhile, prepare the vegetables.
- Use a vegetable spiralizer to create long, thin noodle-like shapes with the vegetables. Alternatively, you can julienne-cut the vegetables into long, thin slices. You can use a vegetable peeler for the carrot, too, if you have one on hand.
- In a large skillet, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the sliced red bell pepper first, and cook for 3 minutes. Next, add the carrot and cook for 2 minutes. Finally, add the zucchini and garlic.
- Add the sauce to the pan. Stir fry the vegetables until tender, an additional 1-2 minutes.
- Set the vegetables aside or plate them, pouring the sauce over the top.
- While the pan is still hot, add 1 tablespoon of olive oil.
- Lay the cod fillets down into the pan and cook for 5 minutes until it starts to brown. Use a spatula to remove the fillets from the pan. They should lift easily (if not, cook for another minute or so).
- Serve the fish on top of the vegetable pad thai, garnish with cilantro and a squeeze of lime.
Meghan Lavin
