Description
A low-carb twist on the classic Thai dish, this Zucchini Noodle Pad Thai with Shrimp combines spiralized zucchini noodles with a flavorful sauce and succulent shrimp for a light yet satisfying meal.
Ingredients
Units
Scale
- 4 medium zucchinis, spiralized
- 1 lb (450g) shrimp, peeled and deveined
- 2 tablespoons sesame oil
- 2 eggs, lightly beaten
- 3 green onions, sliced
- 1 cup bean sprouts
- 1/4 cup crushed peanuts
- 1 tablespoon chopped fresh cilantro
- 1 lime, cut into wedges
- 1/4 cup tamarind paste
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, brown sugar, garlic, and red pepper flakes to make the Pad Thai sauce.
- Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
- Add the remaining sesame oil to the skillet. Pour in the eggs and scramble until just set. Push to one side of the skillet.
- Add zucchini noodles to the skillet and sauté for 2-3 minutes until just tender.
- Pour the Pad Thai sauce over the noodles and stir everything together to combine.
- Return the shrimp to the skillet, along with green onions and bean sprouts. Toss to combine and heat through, about 1 minute.
- Serve hot, topped with crushed peanuts, cilantro, and lime wedges.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Don’t overcook the zucchini noodles to prevent them from becoming soggy.
- Add extra vegetables like bell peppers or carrots for more color and nutrients.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 175mg