Zoodle Pad Thai

Serves 4
 
16 to 24 oz. raw chicken, shrimp or pork, chopped
3 medium zucchini and or yellow squash, spiralized
2 tablespoons olive oil
1 large clove of garlic, pressed
1 small red bell pepper, julienned
1 cup dry white wine, divided
2 tablespoons brown sugar
3 tablespoons Asian Chili sauce
2 tablespoons low sodium soy sauce
½ cup shredded cilantro, divided
3 scallions, sliced on the diagonal
½ cup bean sprouts
½ cup pea shoots
¼ cup crushed peanuts
4 wedges of fresh lime
 

1. In a large sauce pan, heat the olive oil over medium heat.  Add the garlic and sauté until aromatic.
2. Add the chicken, shrimp or pork, as desired.  Sauté until just cooked through.  With a slotted spoon, remove to a holding dish and set aside.  Retain the cooking juices in the pan.
3. Add half the white wine, brown sugar and the Asian Chili and soy sauces to the sauce pan and stir well. 
4. Add the red pepper and sauté until the pepper strips are tender.
5. Add half the cilantro and stir well.
6. Add the remaining white wine and reduce by a third.
7. Add the chicken, shrimp or pork back to the pan and re-heat.
8. Place the spiralized zoodles in a large serving bowl.
9. Distribute the sauce mixture in the pan over the zoodles.  Toss gently.
10. Add the scallions, bean sprouts and pea shoots.  Toss again.
11. Garnish with the remaining cilantro and the crushed peanuts and serve with lime wedges.