A vegetarian spin on Pad Thai with courgetti
Assuming you weren’t asleep for the last 4 years, you’ll have probably noticed friends, family and even celebrities raving about a whizzy new super blender – the NutriBullet. Well, the Veggie Bullet is the follow on from that product – except rather than just one clever function, it has three!
It spiralises, shreds and slices, fruit, vegetables and nuts – all food preparations I find difficult because the fingers on my left hand didn’t grow properly before I was born.
I’ve never allowed this stop me trying to do what I love, instead, I’ve just adapted and done things the best I can. Unfortunately, sometimes the way I do it can be a little dangerous…
I laugh about it but both my housemate and boyfriend have watched in horror when I’ve tried to chop a carrot “my way”. I have to hold it with my thumb and little finger to steady it. Added to this its round shape means it moves around on the chopping board, causing the knife and my fingers to collide on occasion. Ouch! Thankfully my remaining fingers are safe because the Veggie Bullet can do it all for me.
It’s pretty easy to use once you’ve got your head around all the different parts but I do recommend making a cup of tea and taking half an hour or so to read the instructions properly, before attempting to assemble and use.
The instructions are nice and clear, with lots of pictures and the different components you need for spiralising vs chopping are numbered to make it easier to work out what connects where. Once you’ve tested it out and got used to it, the chopping, shredding and spiralising, takes a matter of seconds.
Once you’ve tested it out and got used to it, the chopping, shredding and spiralising, takes a matter of seconds.
Just don’t underestimate how sharp the blades are and be VERY careful when taking the gadget apart and washing it up. Remember this thing grinds nuts with very little effort so it’s razor-sharp!
The first function I tried out was spiralising. I already have two hand spiralising tools, both of which do the job fine, but now having used the Veggie Bullet I’ve decided it’s so much better in several ways:
- It’s faster, making it easier if you have multiple mouths to feed or like to batch cook.
- The noodles come out in nice, long, even widths – which is much better for presentation and cooking.
- There’s very little veg wasted.
Now what to cook with it? I consider Thai food to be the tastiest, healthy food out there so I dug out the Pad Thai recipe I learnt in Thailand and swapped the traditional rice noodles for courgetti (which also happens to be in season now).
High Street TV, which sells the Veggie Bullet had challenged me to create a typically ‘meaty’ recipe just using vegetables prepared in the Veggie Bullet. So instead of chicken or shrimp, I just use nuts and tofu in this recipe – making it entirely veggie. If you leave out the egg, it becomes suitable for a vegan diet too.
The secret to cooking a stir-fry is having everything measured out, chopped and mixed before you start cooking.
You’ll find my recipe below but before you give it a go, here are a couple of things I recommend:
- You won’t find all of the ingredients for a Pad Thai in your everyday supermarket. For Chinese chives, pickled white radishes and tamarind paste, you’ll need to pop to an Asian food shop. You have a few options in Brighton – UniThai in Hove, Taj the Grocer in Brighton or Chilli Noodle in Kemptown.
- The secret to cooking a stir-fry is having everything measured out, chopped and mixed before you start to cook. That way you can do everything nice and quickly.
- A hot wok is also key as it helps the veggies retain their goodness and keep their zest and crunch! Don’t be afraid to crank the heat right up – but do this after frying the garlic or you’ll just burn it and create a bitter taste.
Veggie Pad Thai with CourgettiPrint This
- Pad Thai
- 1 large courgette (per serving)
- 1 egg
- ¼ of a block of (hard) tofu, cut into small pieces
- Ground nut oil (or vegetable)
- 1 tsp of chopped garlic
- A slice of lime
- 20g of bean sprouts
- 1 tsb of pickled white radish
- 1 tsb of ground roasted peanuts
- 2 stalks of Chinese chives (or 1 spring onion chopped and a small handful of coriander)
- Tamarind Sauce
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 1 tbsp lime juice
- 1 large garlic clove, (crushed with a garlic press)
- ½ tsp cornflour (cornstarch) diluted in 1 tbsp cold water
- ½ tsp tamarind paste
- Using the Veggie Bullet on the spiralising function, spiralise a whole courgette. Then, switch over to the chopping function and grind the nuts, set both aside separately for later.
- Prepare the tamarind sauce by mixing the fish sauce, palm sugar, lime juice, garlic and tamarind paste in a small bowl. Once the palm sugar dissolves, mix in the cornflour.
- Heat the oil in a wok on a low heat, add the garlic until it starts to turn yellow.
- Add the tofu and pickled white radish.
- Push everything in the wok to one side and add the egg. Leave it to cook for a minute and then scrambling with high heat, mixing in with all the other vegetables.
- Next, add the bean sprouts and courgetti, then tamarind sauce, stir well and ensure the veg is cooked fully (for about 3-4 mins).
- Drop in the ground roasted peanuts chopped spring onion.
- Serve on a plate and garnish with ground nuts, coriander leaves and a wedge of lime.
*Disclosure: This post was sponsored by High Street TV and I was sent the Veggie Bullet to review. Opinions of the product are all my own and entirely honest.
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