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
Zucchini Noodle Pad Thai Ingredients
Main Protein:Vegetable Base:Sauce and Seasoning Components:Garnish and Optional Toppings: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: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:Stir until all ingredients are heated through and well combined.
Step 10: Garnish and Serve
Plate the Pad Thai and top with:Serve immediately and savor the delicious, low-carb meal.
Cooking Advice for Zucchini Pad Thai
Zucchini Pad Thai Storage Tips
Great Pairings for Zucchini Pad Thai
Fresh Takes on Zucchini Pad Thai with Shrimp
FAQs
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.
Absolutely! You can substitute shrimp with chicken, tofu, or even beef. Just ensure you cook the protein thoroughly before adding it to the zoodles.
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.
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.
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Zucchini Noodle Pad Thai with Shrimp (Low-Carb) Recipe
- 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
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
- 1–2 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
- Transform zucchini into delicate spirals using a spiralizer, creating the base for this low-carb pad thai.
- Sprinkle salt over zucchini noodles and allow them to rest for 10-15 minutes, drawing out excess moisture to prevent a watery dish.
- Gently blot zoodles with paper towels to ensure a crisp texture during cooking.
- Preheat a large skillet to medium-high heat, adding oil to create a sizzling surface.
- Sear shrimp for 2-3 minutes per side until they turn vibrant pink and become translucent.
- Transfer cooked shrimp to a separate plate, keeping them warm and ready for later.
- In the same skillet, crack eggs and quickly scramble them into soft, fluffy curds.
- Remove scrambled eggs and set aside with the shrimp.
- Infuse the skillet with aromatic garlic and green onions, stirring for 1 minute until fragrant.
- Whisk together tamarind paste, fish sauce, soy sauce, coconut sugar, and sriracha in a small bowl until the sugar dissolves completely.
- Introduce zucchini noodles to the skillet, tossing them with the garlic and green onion mixture.
- Drizzle the prepared sauce over the zoodles, ensuring even coating and maximum flavor absorption.
- Reunite the shrimp, scrambled eggs, and bean sprouts with the zoodles, gently heating everything through.
- 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
Recipe Developer & Culinary Educator
Expertise
Education
Schoolcraft College
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.