Beef brisket and zucchini pad Thai

Step 1 of 6:

 

Cut the zucchini into long strands with a spiralizer.

Step 2 of 6:

 

Let frozen shrimp thaw in water. Finely chop the dried shrimp and cut the tofu into 1 cm cubes.

Step 3 of 6:

 

Slice the spring onions and red peppers into diagonal strips. Roughly chop the peanuts.

Step 4 of 6:

 

Heat grape seed oil in the Ceratal® Comfort nbsp;pan. Add the tofu and dried shrimp to the pan and fry until golden brown, stirring. Push the ingredients to one side of the pan and crack in an egg. Stir with a chopstick so it turns out like scrambled eggs.

Step 5 of 6:

 

Add the chopped garlic, thawed shrimp, and beef brisket sliced thinly to the pan. Stir-fry over high heat, stirring occasionally, and add the sauce ingredients along with the allspice berries.

Step 6 of 6:

 

Add mung bean sprouts, zucchini, spring onions, and red bell pepper to the pan. Cook until tender. Transfer everything to a plate and garnish with the chopped peanuts.