Zucchini Noodle Pad Thai with Shrimp (Low-Carb) Recipe

Zesty Zucchini Noodle Pad Thai with Shrimp: Low-Carb Recipe

Whipping up a zucchini noodle pad Thai with shrimp brings a delightful twist to classic Thai cuisine.

Spiralized vegetables create a light, refreshing base for this vibrant dish.

Crisp zucchini strands replace traditional rice noodles, making the recipe perfect for health-conscious food enthusiasts.

Succulent shrimp add protein and depth to each colorful bite.

Fragrant herbs and a tangy sauce blend seamlessly with the tender seafood.

Exotic spices dance across your palate, creating a meal that feels both indulgent and nutritious.

Dive into this low-carb adventure that promises to satisfy your takeout cravings without the guilt.

What’s Great About Zucchini Pad Thai with Shrimp

  • Swap traditional heavy noodles with light, nutritious zucchini noodles for a healthier twist on classic Pad Thai.
  • Easily adjust spice levels and toppings to suit personal preferences, making this recipe a flexible crowd-pleaser for different taste buds.
  • Enjoy a guilt-free version of a favorite takeout meal that's packed with protein and vegetables, supporting weight management and balanced eating goals.

Zucchini Noodle Pad Thai Ingredients

Main Protein:
  • Shrimp: Tender seafood that provides protein for the dish.
  • Eggs: Adds richness and extra protein to the Pad Thai.
Vegetable Base:
  • Zucchini: Low-carb noodle alternative with light, fresh texture.
  • Green Onions: Adds mild onion flavor and fresh garnish.
  • Bean Sprouts: Provides crunch and traditional Pad Thai texture.
  • Garlic: Enhances overall flavor profile.
Sauce and Seasoning Components:
  • Tamarind Paste: Signature tangy flavor for authentic Pad Thai.
  • Fish Sauce, Soy Sauce: Creates umami depth and saltiness.
  • Coconut Sugar: Adds subtle sweetness and balances flavors.
  • Sriracha: Brings optional heat and spice.
Garnish and Optional Toppings:
  • Peanuts, Cilantro, Lime Wedges, Red Pepper Flakes: Adds final layer of flavor, texture, and personalization.

How to Cook Zucchini Noodle Pad Thai

Step 1: Spiralize Zucchini Noodles

Transform fresh zucchini into delicate noodles using a spiralizer, creating long, spaghetti-like strands that will serve as the base for this low-carb Pad Thai.

Step 2: Prepare Zucchini Noodles

Sprinkle zucchini noodles with salt and let them rest in a colander.

This process helps draw out excess moisture, ensuring your final dish won’t be watery.

Step 3: Dry Zucchini Noodles

Gently pat the zucchini noodles with paper towels to remove any remaining liquid, preventing soggy noodles during cooking.

Step 4: Cook Shrimp

Heat oil in a large skillet over medium-high heat.

Sauté shrimp until they turn pink and become opaque, cooking for about 2-3 minutes on each side.

Remove and set aside.

Step 5: Scramble Eggs

In the same skillet, add more oil and pour beaten eggs.

Stir and cook until the eggs are fully scrambled.

Transfer to a separate plate.

Step 6: Sauté Aromatics

Add minced garlic and sliced green onions to the skillet.

Stir-fry for one minute until they release their fragrant aroma.

Step 7: Prepare Sauce

Combine in a bowl:
  • Tamarind paste
  • Fish sauce
  • Soy sauce
  • Coconut sugar
  • Sriracha

Whisk until the sugar completely dissolves, creating a balanced and flavorful sauce.

Step 8: Cook Zucchini Noodles

Add zucchini noodles to the skillet with garlic and green onions.

Pour the prepared sauce over the noodles, tossing to ensure even coating.

Step 9: Combine Ingredients

Gently fold in:
  • Cooked shrimp
  • Scrambled eggs
  • Bean sprouts

Stir until all ingredients are heated through and well combined.

Step 10: Garnish and Serve

Plate the Pad Thai and top with:
  • Crushed peanuts
  • Fresh cilantro
  • Lime wedges
  • Red pepper flakes (optional)

Serve immediately and savor the delicious, low-carb meal.

Cooking Advice for Zucchini Pad Thai

  • Salt zoodles and let them sit in a colander to remove excess moisture, preventing a watery final dish.
  • Sear shrimp quickly over medium-high heat until they turn pink and opaque to maintain tender texture and avoid rubbery consistency.
  • Whisk tamarind paste, fish sauce, and other liquid ingredients thoroughly to create a harmonious, well-blended sauce that coats zoodles evenly.
  • Use high heat and keep ingredients moving constantly to prevent burning and ensure even cooking of zucchini noodles and other components.
  • Swap shrimp with tofu, chicken, or additional eggs to accommodate different dietary preferences and protein needs.

Zucchini Pad Thai Storage Tips

  • Store leftovers in an airtight container, keeping them fresh for 2-3 days in the refrigerator. Separate the zucchini noodles from the sauce to prevent sogginess.
  • Warm the dish in short 30-second intervals, stirring between each interval. This prevents overcooking the delicate shrimp and zoodles.
  • Quickly reheat in a skillet over medium heat, adding a splash of water or extra sauce to maintain moisture. Stir gently to prevent breaking the zucchini noodles.
  • Do not freeze this dish, as zucchini noodles and shrimp lose their texture and become watery when thawed.

Great Pairings for Zucchini Pad Thai

  • Refreshing Citrus Spritzer: Pair the zucchini noodle pad thai with a light, zesty lime spritzer made from fresh lime juice, sparkling water, and a touch of honey to complement the dish's tangy flavors.
  • Crisp White Wine Companion: Select a chilled Sauvignon Blanc or Pinot Grigio to balance the shrimp's delicate taste and cut through the pad thai's spicy undertones, enhancing the overall dining experience.
  • Cool Cucumber Mint Mocktail: Create a non-alcoholic drink with muddled cucumber, fresh mint leaves, and a splash of lime to provide a refreshing contrast to the pad thai's bold and vibrant seasonings.
  • Thai-Inspired Herbal Iced Tea: Brew a cold green tea infused with lemongrass and ginger, sweetened lightly with agave, to echo the authentic Thai flavor profile and cleanse the palate between bites.

Fresh Takes on Zucchini Pad Thai with Shrimp

  • Vegan Veggie Delight: Replace shrimp with firm tofu, cubed and pan-fried. Swap fish sauce for soy sauce or tamari to create a completely plant-based version of the dish.
  • Cauliflower Noodle Alternative: Substitute zucchini noodles with spiralized cauliflower for another low-carb option. This swap provides a different texture and slightly nutty flavor profile.
  • Keto-Friendly Protein Boost: Use chicken instead of shrimp and add extra eggs for increased protein. Reduce coconut sugar or replace with a keto-friendly sweetener to maintain low-carb requirements.
  • Spicy Seafood Remix: Incorporate mixed seafood like scallops and calamari alongside shrimp. Add extra sriracha or red pepper flakes for those who enjoy a more intense heat level.

FAQs

  • What are zucchini noodles (zoodles)?

Zucchini noodles are spiralized zucchini that look like pasta noodles but are low-carb and gluten-free. They’re a healthy alternative to traditional wheat noodles, created using a spiralizer tool to transform zucchini into long, thin strands.

  • Can I use another type of protein instead of shrimp?

Absolutely! You can substitute shrimp with chicken, tofu, or even beef. Just ensure you cook the protein thoroughly before adding it to the zoodles.

  • Is this recipe really low-carb?

Yes, by replacing traditional rice noodles with zucchini noodles, this Pad Thai significantly reduces carbohydrate content. Zucchini is very low in carbs and adds nutrients while maintaining a similar texture to regular noodles.

  • How do I prevent zucchini noodles from becoming watery?

Salt the zoodles and let them sit for 10-15 minutes to draw out excess moisture. Then, pat them dry with a paper towel before cooking. This technique helps prevent a soggy final dish and ensures a better texture.

Print
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Zucchini Noodle Pad Thai with Shrimp (Low-Carb) Recipe

Zucchini Noodle Pad Thai with Shrimp (Low-Carb) Recipe


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4.6 from 29 reviews

  • Total Time: 25 minutes
  • Yield: 4 1x

Description

Irresistible zucchini noodle pad thai brings Thai street flavors home without carb overload. Succulent shrimp, crisp vegetables, and tangy sauce create a light, satisfying meal perfect for health-conscious diners seeking bold culinary adventure.


Ingredients

Scale

Protein:

  • 1 pound shrimp (peeled and deveined)
  • 2 large eggs (lightly beaten)

Main Ingredients:

  • 3 medium zucchinis (spiralized (about 4 cups of zoodles))
  • 1 cup bean sprouts
  • 3 green onions (sliced)

Sauce and Garnishes:

  • 2 tablespoons tamarind paste
  • 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
  • 1 tablespoon soy sauce or tamari
  • 12 teaspoons coconut sugar or brown sugar (adjust for sweetness)
  • 1 teaspoon sriracha (optional, for heat)
  • 2 cloves garlic (minced)
  • 2 tablespoons vegetable or sesame oil
  • 1/4 cup crushed peanuts
  • Fresh cilantro (about 1/4 cup)
  • Lime wedges (for serving)
  • Red pepper flakes (optional, for extra heat)

Instructions

  1. Transform zucchini into delicate spirals using a spiralizer, creating the base for this low-carb pad thai.
  2. Sprinkle salt over zucchini noodles and allow them to rest for 10-15 minutes, drawing out excess moisture to prevent a watery dish.
  3. Gently blot zoodles with paper towels to ensure a crisp texture during cooking.
  4. Preheat a large skillet to medium-high heat, adding oil to create a sizzling surface.
  5. Sear shrimp for 2-3 minutes per side until they turn vibrant pink and become translucent.
  6. Transfer cooked shrimp to a separate plate, keeping them warm and ready for later.
  7. In the same skillet, crack eggs and quickly scramble them into soft, fluffy curds.
  8. Remove scrambled eggs and set aside with the shrimp.
  9. Infuse the skillet with aromatic garlic and green onions, stirring for 1 minute until fragrant.
  10. Whisk together tamarind paste, fish sauce, soy sauce, coconut sugar, and sriracha in a small bowl until the sugar dissolves completely.
  11. Introduce zucchini noodles to the skillet, tossing them with the garlic and green onion mixture.
  12. Drizzle the prepared sauce over the zoodles, ensuring even coating and maximum flavor absorption.
  13. Reunite the shrimp, scrambled eggs, and bean sprouts with the zoodles, gently heating everything through.
  14. Plate the pad thai and elevate the dish with a sprinkle of crushed peanuts, fresh cilantro, zesty lime wedges, and optional red pepper flakes for an extra kick.

Notes

  • Drain zucchini thoroughly to prevent watery, mushy noodles by salting and patting them dry before cooking.
  • Customize protein options by swapping shrimp with chicken, tofu, or plant-based alternatives for dietary preferences.
  • Cook shrimp quickly and precisely to maintain tenderness, avoiding overcooking which makes them rubbery and tough.
  • Prepare all ingredients beforehand since stir-frying happens fast, ensuring a smooth and stress-free cooking experience.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Lunch, Dinner
  • Method: Sautéing
  • Cuisine: Thai

Nutrition

  • Serving Size: 4
  • Calories: 320
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 24g
  • Cholesterol: 240mg
Olivia Bennett

Olivia Bennett

Recipe Developer & Culinary Educator

Expertise

  • Showcasing ingredients in plant-forward vegetarian dishes.
  • Creating adaptable weeklong menu templates centered on seasonal produce.

Education

Schoolcraft College

  • Program: Culinary Arts Associate Degree
  • Focus: Comprehensive training in culinary techniques, menu planning, and food safety.

With an Associate Degree in Culinary Arts from Schoolcraft College and a natural knack for teaching, Olivia Bennett’s all about making home cooking feel possible, even on your busiest day.
Her thing? Recipes that are budget-friendly, season-forward, and full of Southern warmth. Whether it’s a roasted veggie bowl or a five-ingredient skillet bake, Olivia makes sure it’s simple, satisfying, and something you’ll want to make again tomorrow.
When she’s not shooting step-by-step videos or testing spice blends, she’s out foraging, flipping through old cookbooks, or throwing laid-back dinner parties with a BYO-mason-jar theme.

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