There are intriguing flavor combinations of this Thai cuisine dish. The mild zucchini is a perfect partner for the stronger flavors in this dish. Compliments of Above & Beyond Parsley, Kansas City, Missouri.
- Ready In:
- 1 garlic clove, minced
- 1 teaspoon minced fresh ginger
- 1 pinch dried crushed red pepper flakes
- 2 teaspoons olive oil
- 1⁄3 cup finely chopped unsalted dry roasted peanuts
- 3 teaspoons chicken broth
- 3 teaspoons rice vinegar
- 2 teaspoons soy sauce
- 1 pinch sugar
- 3 medium zucchini, cut into very thin strips
- Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.
- Add peanuts and next 4 ingredients, stirring well.
- Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.
- Serve immediately.
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I have been living in Thailand for a decade now and never have I seen this dish anywhere. I also never have seen a Thai dish prepared with olive oil. And Thai people use a wok for stir fry dishes like this, never a normal skillet. Stick to what you know and leave the Thai food to people who know what they are talking about.Reply
This was very, very good! I made almost exactly as written. Only change is I sliced the zucchini into rounds and used a hot pepper from the garden instead of the flakes. And put the peanuts on the side for the anti-peanut folks in the family. A definite keeper. Made it to go along with thai-chicken-crock-pot #29963 and cilantro-lime-rice #157068.1Reply
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