Ingredients (2 servings)

• 300 g zucchini 
• 200 g shrimps
• 100 g gluten-free noodles (e.g. rice noodles, Shiratake noodles, edamame pasta or noodles based on sweet potato or canna starch)
• 1 red onion
• 3 cloves garlic
• 2-3 tbsp coconut oil
• as needed sesame oil
• 1 bunch Thai basil, fresh 
• 1 pinch salt & pepper
• 1 lime
• 2 chili peppers

Instructions  

1. Cook pasta according to the package instructions. Reserve some of the cooking water before draining the pasta.
2. Peel and slice the onion thinly
3. Mince chili.
4. Rinse and dice the zucchini.
5. Rinse and chop Thai basil leaves.
6. Heat 1-2 tbsp coconut oil in a pan over medium-high heat.
7. Sauté half of the onion and chilli with a pinch of salt until softened.
8. Then, add the zucchini and sauté for another 7-10 mins.
9. Meanwhile, peel and mince the garlic cloves.
10. Transfer the content of the pan to a bowl and return the pan to medium.
11. Heat the remaining coconut oil in the pan, add minced garlic, and then add the shrimps with a pinch of salt and pepper.
12. Sauté for 3-5 minutes until the shrimps have changed color.
13. Reintroduce the zucchini medley with a bit of noodle water and potentially more coconut oil if you like.
14. Season to taste and heat through.
15. Divide noodles onto plates or into bowls, top with the pan’s content, the remaining raw onion, a drizzle of sesame oil and seeds, chopped Thai basil, and lime wedges.
16. Enjoy your meal!

Tofu-Veggie Stir-Fry
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