Description
Low-Carb Zucchini Pad Thai offers a fresh, healthy twist on the classic Thai favorite by replacing traditional noodles with crisp zucchini ribbons. This vibrant, nutrient-packed dish delivers savory, tangy flavors and satisfying textures, perfect for busy weeknights or meal prep. Customizable with various proteins and add-ins, it’s a quick, guilt-free meal that’s both delicious and visually appealing.
Ingredients
Scale
Main Ingredients
- 2 to 3 medium zucchinis, spiralized into noodles
- 2 large eggs
- 1/4 cup crushed peanuts (for garnish)
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 small shallot, minced
Sauce
- 1 1/2 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon natural sweetener (erythritol, coconut sugar, or preferred)
- 1/4 teaspoon chili flakes (optional)
Protein Options (choose one or mix)
- 150 grams chicken breast, thinly sliced
- 150 grams shrimp, peeled and deveined
- 150 grams firm tofu, cubed
- 150 grams tempeh, cubed
Optional Add-ins and Garnishes
- Fresh cilantro (for garnish)
- Extra lime wedges (for serving)
- Shredded carrots or red cabbage (for added crunch and color)
- Cashews or almonds as nut alternatives
- Fresh sliced Thai chilies (for extra spice)
Instructions
- Prepare the Zucchini Noodles: Spiralize fresh zucchinis into thin, noodle-like strands. Gently pat them dry with paper towels to remove excess moisture and help prevent sogginess when cooking.
- Make the Sauce: In a bowl, whisk together tamarind paste, fish sauce, fresh lime juice, a natural sweetener (like erythritol or coconut sugar), and chili flakes if using. Adjust to balance tangy, salty, and mildly sweet flavors.
- Cook the Protein and Aromatics: Heat a splash of oil in a large skillet or wok over medium-high heat. Sauté minced garlic and shallots until fragrant, about 1-2 minutes. Add your chosen protein—chicken, shrimp, tofu, or tempeh—and cook until just done, approximately 3-5 minutes depending on protein.
- Add Eggs: Push the cooked ingredients to one side of the pan. Crack in the eggs and scramble them quickly until softly set, then mix them in with the protein and aromatics.
- Combine with Zucchini Noodles and Sauce: Toss in the zucchini noodles and pour the prepared sauce over. Stir-fry for 2 to 3 minutes, allowing the zucchini to soften slightly but remain crisp, ensuring the sauce coats every strand well.
- Garnish and Serve: Remove from heat and plate immediately. Top generously with crushed peanuts, thinly sliced green onions, fresh cilantro if desired, and serve with extra lime wedges for squeezing.
Notes
- Do not overcook zucchini noodles; stir-fry just until tender to maintain a perfect bite and prevent sogginess.
- Adjust tamarind, lime, and sweetener proportions in the sauce to suit your taste and replicate authentic Pad Thai flavors.
- Use firm, fresh zucchinis for vibrant and sturdy noodles.
- Lightly toast peanuts before crushing to elevate flavor and add crunch.
- Prepare all ingredients and sauce beforehand to ensure a smooth, quick stir-fry process.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 215 mg
Keywords: Low-Carb, Zucchini Noodles, Pad Thai, Keto, Healthy, Gluten-Free, Thai Recipe, Quick Dinner, Easy Meal