on friday, i will be a free woman.
i’ve been working full time as a marketing intern at a start-up. while i’m glad for the money (the last time i got regular paychecks was 2 summers ago when i was working at a soul-sucking retail store) and the new bit i can add to my resume/linkedin, i’m a bit ticked off that i didn’t learn much. besides spamming people to see if they were interested in promoting our product in exchange for free product if enough people bought, along with random odds and ends, i didn’t do much. the other interns were fun to be around, and i loved the office perks (free lunch on mondays + wednesdays, and the receptionist’s impeccable music taste), i didn’t love the work. nor am i interested in the product. my goal for next summer: a marketing internship at an established company (so done with start-ups, i want to work with a real marketing team) in the food industry. hmu, hr departments (not even kidding).
moving on to the vaguely thai zucchini salad portion of this post, whose leftovers are perfect for work (they served as my lunch multiple times during the aforementioned internship). i might be that stereotypical california girl posting about zoodles twice within 4 weeks (see: pesto eggplant zucchini pasta), but darn it, they’re pretty tasty. particularly in this dish. it was supposed to be pad thai-esque, but while the dressing is a little sweet and a little tangy, it doesn’t have the same sweet/sour balance that tamarind brings to the party. my dad was a wee bit confused when i said that this was supposed to be pad thai inspired. hence, a vaguely thai zucchini salad.
the dressing is tangy and fresh, but gets a bit of creaminess and heft from the peanut butter (natural crunchy salted all the way, pls). there’s the silky zucchini, crispy bean sprouts and bell peppers, crunchy/toasty/nutty sesame seeds and peanuts, tender tofu and eggs. delicious even if it’s only vaguely thai and there’s too many zoodles up in here.
Vaguely Thai Zucchini Salad
adapted from ifoodreal
Make sure you drain all the veggies and herbs well; otherwise your salad will be very watery.
Pad Thai Dressing:
1/4 cup peanut butter (any is fine but I prefer chunky salted)
3 T soy sauce
1 T rice vinegar
1 T fish sauce
1 T maple syrup or honey
1 clove minced garlic
lime or lemon juice, to taste
12 oz firm tofu, cubed (leave cold or pan-fry)
3 scrambled eggs
7 oz shrimp or chicken, cooked (optional; can sub in more eggs/tofu/etc)
2 medium zucchini, made into “noodles” using a mandoline, spiralizer or vegetable peeler
1 large red bell pepper, diced
2 cups bean sprouts
1/4 cup roasted peanuts, chopped
1/2 cup cilantro, chopped
1/4 cup green onions, chopped
- Mix the dressing ingredients until smooth.
- In a large skillet over medium heat, heat some oil. Add the zucchini and cook just until a little wilted; it should still be bright green. Remove from heat, and toss everything in a large bowl.