Description
A vibrant, healthy, and satisfying low-carb version of classic Pad Thai using fresh zucchini noodles instead of traditional noodles. Packed with a perfect balance of savory, tangy, and slightly sweet flavors, this quick and easy recipe features protein options like chicken or tofu, a flavorful tamarind-based sauce, and crisp vegetables for a guilt-free meal that’s easy to customize and perfect for meal prep.
Ingredients
Scale
Zucchini Noodles
- 2–3 medium zucchinis, spiralized into noodles
Protein
- 1 cup diced chicken breast or firm tofu
- 2 large eggs
Aromatics
- 2 cloves garlic, minced
- 2 shallots, finely chopped
Sauce
- 2 tbsp tamarind paste
- 2 tbsp peanut butter or 1/4 cup crushed peanuts
- 2 tbsp fish sauce or soy sauce
- 1 tbsp brown sugar or low-carb sweetener
- 1 tbsp fresh lime juice
Fresh Vegetables and Garnishes
- 1 cup bean sprouts
- 2 green onions, sliced
- Crushed peanuts, for garnish
- Extra lime wedges, for serving
Instructions
- Prepare the zucchini noodles: Use a spiralizer or vegetable peeler to create long, thin zucchini noodles. Lightly salt them and place in a colander to drain excess moisture while preparing other ingredients.
- Cook the protein and aromatics: Heat a splash of oil in a large skillet or wok over medium heat. Add diced chicken or tofu and cook until browned and cooked through. Remove and set aside. In the same pan, sauté garlic and shallots until fragrant and golden.
- Scramble the eggs: Push the sautéed aromatics to one side of the pan, crack the eggs into the empty space, and scramble gently until just set. Then combine all ingredients in the pan.
- Make the sauce and combine: In a bowl, mix tamarind paste, peanut butter (or crushed peanuts), fish sauce (or soy sauce), sweetener, and lime juice. Pour the sauce over the protein and aromatics, then add zucchini noodles and bean sprouts. Stir-fry for a few minutes until noodles are warmed but remain slightly crisp.
- Garnish and serve: Plate the dish and finish with crushed peanuts, sliced green onions, and lime wedges for extra freshness and flavor.
Notes
- Do not overcook zucchini noodles to keep them slightly crisp and avoid sogginess.
- Lightly toast crushed peanuts to enhance nuttiness and crunch.
- Use pure tamarind paste without additives for authentic tangy flavor.
- Taste and balance the sweet, salty, sour, and nutty flavors carefully as you cook.
- Use a large pan or wok for better tossing and even cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg
Keywords: Zucchini Pad Thai, Low Carb Pad Thai, Healthy Pad Thai, Gluten Free Pad Thai, Keto Pad Thai, Stir Fry Zucchini Noodles