Parrish and I have a pretty small house. It’s cute. But small. So I have to really think hard before I bring in any additional kitchenware. I’m already in a one-in, two-out agreement for new coffee mugs. We don’t have a ton of room for new gadgets.But here’s the thing.
Enter the Veggetti – making all my veggie noodle dreams come true!
Small enough to fit in to my silverware drawer? Yes please.
I was contacted by Veggetti to review their product AND (here’s the good part) host a GIVEAWAY for you guys!
Yep. One lucky Gluten Hates Me reader will win a Veggetti of their very own – plus a $25 Visa Gift Card to stock their vegetable crisper! Thanks to Ontel for providing the freebies! ENTER TO WIN AT THE BOTTOM OF THIS BLOG POST.
The Veggetti is super easy to use. Choose your veggie: I used zucchini. Cut both ends of the zucchini, stick one end on the cap:
And the other in to the Veggetti, choosing one end for thick noodles or one end for thin noodles.
My favorite part about the design? It’s easy to use and the cap keeps your fingers safe from the stainless steel blades! In less than a minute, you’ll have veggie noodles galore! AND it’s dishwasher safe. Yup. Dish. Washer. Safe!
Included with the Veggetti is an easy-to-follow recipe book to get you started. While perusing their recipes, I ran across their method for sautéing the veggie noodles and inspiration struck!
What if I used my Spaghetti Squash Pad Thai recipe and substituted zucchini noodles for the spaghetti squash…..
Zoodle Pad Thai
gluten free – vegetarian
For the sauce:
3 Tbsp gluten free sweet chili sauce (I used Thai Kitchen)
3 Tbsp gluten free tamari
For the dish:
3 medium zucchini
3 Tbsp toasted sesame oil
1 bunch green onions, chopped – 1/3 cup set aside for topping
4 cloves garlic, chopped
2 eggs, whisked
3 carrots, coarsely shredded
1 red pepper, thinly sliced
Bean Sprouts for topping
Chopped fresh cilantro for topping
½ cup roasted salted peanuts, chopped for topping
Additional Limes for topping
Start by using the Veggetti to spiralize the zucchini. Heat one tbsp. toasted sesame oil in a large skillet over medium heat. (I used my cast iron skillet) Once the oil is heated, add the zucchini noodles (zoodles) and sauté, stirring occasionally, until the zucchini begins to brown. Remove the zoodles, place in a bowl and set aside.
While your zucchini is cooking, prep you veggies! Chop the green onion and garlic; slice your red pepper; grate the carrots; and get your toppings ready. Prepare your sauce and set it aside.
Heat 1-2 tbsp. sesame oil in a large skillet over medium-low heat. Add in the chopped green onion and garlic, stirring and sautéing for about 1 minute. Add in the carrots and red pepper and continue sautéing for 5-8 minutes, stirring occasionally.
After your veggies have sautéed and gotten a bit of color, add the two eggs whisked, stirring well to redistribute the eggs throughout the entire dish. Add in the zucchini noodles and the sauce, stirring well. Let the dish cook for 2-3 minutes, allowing the flavors to meld.
Serve! Top with sprouts, cilantro, peanuts, and a squirt of lime.
I LOVED this dish! The zucchini noodles are incredible.
Friends, you won’t miss the gluten free noodles – and I know none of us will miss the starch and carbs! Plus it’s such an easy way to get nutrients and additional fiber in your diet.
This dish is also great for leftovers. Letting the sauce meld overnight with the veggies makes your lunch the next day even more flavorful!
So – do you want a Veggetti of your own? Enter to win!
a Rafflecopter giveaway
Disclaimer: The Veggetti®, gift card, information, and additional gift pack have been provided by Ontel