18 ounce package brown rice pad thai noodles *see note
1poundboneless/skinless mahi-mahi, cut into pieces
1tablespoontoasted sesame oil
1teaspoonfreshly grated ginger
1teaspoonThai red curry paste
1tablespoonfreshly squeezed lime juice
3tablespoonscoconut sugaror dark brown sugar
2medium zucchinispiralized (or julienned)
1bunch bok choysliced
2cupsfresh sugar snap peas
Combine the garlic, ginger, soy sauce, curry paste, lime juice, rice vinegar, miso, and coconut sugar (or brown sugar) in a large glass bowl and whisk together. Place the fish in the bowl and toss to coat. Allow the fish to sit in the marinade while you wash and chop the veggies and prep the rest of the dish, at least 15 minutes. Soak the noodles in boiling water for about 10 minutes, drain and set aside.
Heat a large skillet over medium high heat and once hot, add the fish and sear for 3-4 minutes, brushing the fish with the marinade as it cooks. Flip pieces and cook until fully done. Remove from pan and pour into a separate dish, then cover and set aside for a moment.
Add the sesame oil to pan along with the bok choy and snap peas. Cook for 3-4 minutes then add in the spiralized zucchini and cook for an additional 1-2 minutes. Pour in any of the remaining marinade and add the basil and cilantro. Gently stir over heat for another minute.
Now add the noodles and cooked mahi-mahi and toss together until heated through, about 2 minutes. Scoop noodles into serving bowls and top with any of your desired toppings. I used roasted cashews, green onion, extra cilantro, and lime wedges.
I used Gluten Free Brown Rice Pad Thai Noodles but a similar noodle will do just as well. Just be sure to cook according to package directions before adding to the dish.