Ingredients:
2 tbs rice vinegar
2 tbs fish sauce
3 tbs ketchup
1 tsp brown sugar
1/4 tsp cayenne pepper
1 tsp chili garlic sauce
3 medium zucchini
3 tsp olive oil
1/2 pound peeled and deveined shrimp
3 garlic cloves, minced
1/2 red bell pepper, thinly sliced
3 green onions, sliced
1 large egg
2 cups bean sprouts
1/3 cup unsalted roasted peanuts
1/4 cup cilantro
Directions:
In a small bowl combine rice vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, and chili garlic sauce. Set aside.
Using a spiralizer slice zucchini into noodles. Add 1 1/2 tsp olive oil to a large wok or pan over medium-high heat and add noodles. Cook for 2-3 minutes, stirring frequently, until noodles are tender and slightly crunchy.
Remove noodles from wok and set aside. Drain excess water. Add remaining 1 1/2 tsp olive oil to wok and add garlic, cook about 1 minute until fragrant. Add shrimp and stir occasionally for 3-4 minutes until fully cooked. Add bell peppers and green onions, stir until tender. Add raw egg and stir frequently until egg is fully cooked.
Add noodles back into wok along with sauce. Stir frequently for 2 minutes until noodles are heated. Stir in bean sprouts, peanuts, and cilantro. Serve warm.
