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
- 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