Zoodles Thai Style

For the Zoodles Thai Style, wash zucchini well and cut into zoodles with a spiral slicer.

Peel the red onion and cut into strips. Wash sugar snap peas well, cut off hard ends and cut in half crosswise lengthwise.

Crush the peanuts and toast them briefly with the sesame seeds in a pan over medium heat.

Halve the Thai chilies, remove the seeds and cut into fine strips. Peel and finely chop the garlic. Peel the carrot and cut into fine strips.

Wash the young leek well, cut the green part into fine rings, quarter the bulb.

First fry the red onion and the carrot strips in a pot with vegetable oil, then add the curry paste and fry briefly.

Add the sugar snap peas and sprouts, then fry the quartered young leek bulbs and finally the zoodles. Deglaze with coconut milk, stir and reduce heat.

Season to taste with salt, pepper or curry paste if desired.

Serve the zoodles Thai style and garnish with the peanut-sesame mix, the young leek rings and some cilantro.

You can find the video instructions for the recipe here.

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