If money and calories were no object, we’d eat Thai takeout every damn night for the rest of our lives. Until then, we’ll happily eat Liz Moody’s zucchini noodle pad see ew, featured in her cookbook Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships.

“The zucchini noodles are tossed with a gingery, garlicky brown sauce (ahh, the delicious brown sauces of Thai takeout),” Moody writes. “You won’t miss their carby counterparts. If you want a veg version of this, simply omit the beef—it’s plenty filling with just the eggs and the cashews.”

Having seconds is optional…but encouraged.

RELATED: 25 Easy Thai-Inspired Recipes You Can Make at Home

Zucchini Noodle Pad See Ew

Servings: 2 servings

Time:

Ingredients:

Flank Steak

5 ounces flank steak from grass-fed cattle, cut into ⅛-inch-thick, bite-size slices

½ teaspoon fine sea salt

½ teaspoon tamari or soy sauce

1 teaspoon avocado oil

1 teaspoon coconut sugar

Stir-Fry

2 medium zucchini

½ teaspoon fine sea salt

⅓ cup raw cashews, roughly chopped

1 tablespoon plus 2 teaspoons avocado oil

1 tablespoon peeled, minced ginger

3 garlic cloves, minced

1 small bunch bok choy (about ½ to ¾ pound), chopped (leaves and stems separated)

2 tablespoons tamari or soy sauce

2 teaspoons rice vinegar

1 large egg, beaten

Sriracha, for serving (optional)

Directions:

1. Marinate the Steak: Combine the steak, salt, tamari, avocado oil and coconut sugar in a large zip-top plastic bag. Shake to coat and marinate at room temperature for at least 20 minutes or in the refrigerator for up to 24 hours.

2. Make the Zucchini Noodles: Use a vegetable peeler to slice the zucchini into long, thin ribbons—I like to cut a small piece, lengthwise, off the bottom of the zucchini so it rests flat on the cutting board, then hold it long side down and drag the peeler toward me. Place the zucchini noodles in a strainer set over a bowl or in the sink and sprinkle with salt, tossing to coat. Let drain for at least 10 minutes or up to 30 minutes. Pat the noodles dry with a clean kitchen towel.

3. Make the Stir-Fry: Heat a dry wok or large skillet over medium heat. Place the cashews in the dry skillet and toast, stirring frequently, until the smallest pieces have turned golden brown, about 3 minutes. Remove the cashews from the pan.

4. Return the pan to medium-high heat and add 1 tablespoon of the oil. When it shimmers, add the ginger, garlic, bok choy stems, tamari and 2 tablespoons water, and cook, stirring frequently, for about 4 minutes, until the bok choy is crisp-tender. Add the bok choy leaves and rice vinegar, and cook until the leaves wilt, 1 to 2 minutes. Push everything to one side of the pan and add the egg to the other; cook until almost set, then toss with the vegetables to combine. Transfer to a medium bowl.

5. Wipe out the pan, return it to medium-high heat and add the remaining 2 teaspoons oil. When it shimmers, add the beef, allowing the excess marinade to drip off it as you pull it out. Cook, stirring frequently, until seared on the outside and not quite cooked through, about 4 minutes. Add the zucchini noodles to the pan and toss to coat with the oil in the pan (I like to use two wooden spoons to do this). Spread the noodles out in the pan and let them cook for 1 to 2 minutes, until they just begin to brown. Turn off the heat. Add the bok choy and egg mixture back to the pan and use the spoons to toss until the noodles are coated and all the ingredients are well distributed.

6. Divide the pad see ew between two plates and top with the toasted cashews and sriracha, if desired, to serve.