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Cod with Vegetable Pad Thai
August 30, 2021
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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:
1 lime
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.