A healthy Thai-inspired "pasta" made with zucchini noodles, pan fried tofu, and crushed peanuts. <br /> <br />A spiralizer is a miraculous thing. <br /> <br />“Do you want chopped up zucchini and red sauce for dinner?” Meh. <br /> <br />“How about a big bowl of zoodles with meatballs and marinara?” YES. <br /> <br />The spiralizer turns the ordinary into the appetizing, quietly performing a sort of culinary sleight of hand. <br /> <br />Another thing that zoodles do, is really allow you to hone in on your sauces. Whereas a plate of pasta with salt and black pepper may not need too much coaxing to turn out a desirable meal–zoodles do require a little more sauce prowess. <br /> <br />That said, most pasta sauces taste great with zoodles. But, you’ll be able to taste it if something is lacking. <br /> <br />Therefore, with zoodles, and with the recipe below, taste often and adjust accordingly, particularly if your ingredients are slightly different. The fermented chili paste concentrate is, perhaps, the most exotic flavor here. It imparts a rich deep flavor as well as a slight kick of heat. If you don’t have access to it, a regular chili paste (or even sliced fresh chilis) would taste good here–I would just taste the sauce often and perhaps add a little extra soy sauce or even some fish sauce to deepen the flavor profile. <br />

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