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Low-Carb Zucchini Pad Thai

Low-Carb Zucchini Pad Thai
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This Low-Carb Zucchini Pad Thai is a fresh, light, and healthy take on the classic Thai dish, featuring spiralized zucchini noodles instead of traditional rice noodles. Ready in under 30 minutes, it offers vibrant colors, a perfectly balanced sweet and tangy sauce, and customizable protein options like chicken, shrimp, or tofu. Perfect for low-carb diets, gluten-free menus, or anyone seeking a nutritious and satisfying meal packed with authentic Thai flavors.

Ingredients

Scale

Zucchini Noodles

  • 3 medium zucchinis, spiralized into noodles (zoodles)

Protein

  • 8 oz chicken breast, shrimp, or tofu, cut into bite-sized pieces

Pad Thai Sauce

  • 2 tablespoons tamarind paste
  • 2 tablespoons fish sauce (or soy sauce/tamari for vegan)
  • 1 tablespoon lime juice
  • 1 teaspoon erythritol or honey (adjust to taste)
  • 2 tablespoons water

Aromatics

  • 2 cloves garlic, minced
  • 2 shallots, thinly sliced

Eggs

  • 2 large eggs

Toppings and Garnishes

  • 1/4 cup peanuts, toasted and chopped (or toasted pumpkin/sunflower seeds for nut-free)
  • 2 green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges, for serving

Instructions

  1. Prep Your Ingredients: Spiralize the zucchinis into noodles, mince the garlic and slice the shallots thinly. Prepare your choice of protein by cutting it into bite-sized pieces. Having everything ready beforehand makes cooking easier and more efficient.
  2. Make the Sauce: In a small bowl, whisk together the tamarind paste, fish sauce, lime juice, sweetener (erythritol or honey), and water until well combined. Adjust sweetness or acidity to your preference.
  3. Cook the Protein and Aromatics: Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add garlic and shallots and sauté until fragrant, about 1-2 minutes. Add the protein and cook thoroughly until nicely seared and cooked through.
  4. Scramble the Eggs: Push the cooked protein and aromatics to one side of the skillet. Crack the eggs into the empty side and scramble gently until just set, then mix them with the protein.
  5. Toss in Zucchini Noodles and Sauce: Add the zucchini noodles to the pan and pour the prepared sauce over. Toss everything together carefully for 2–3 minutes, just until the zoodles soften slightly but remain crunchy, avoiding sogginess.
  6. Finish and Serve: Remove from heat. Sprinkle with chopped toasted peanuts, sliced green onions, and fresh cilantro. Serve with lime wedges for an extra zesty kick.

Notes

  • Choose firm zucchinis to ensure the noodles hold texture during cooking.
  • Cook zucchini noodles briefly to keep their crunch and prevent sogginess.
  • Use tamarind paste sparingly as it provides a strong authentic tang.
  • Toast peanuts ahead of time to boost flavor and crunch.
  • Adjust the sweetness and acidity of the sauce to suit your taste by adding more lime juice or sweetener as needed.
  • For a nut-free version, substitute peanuts with toasted pumpkin or sunflower seeds.
  • To keep the dish vegan, replace fish sauce with soy sauce or tamari and omit eggs, using tofu or tempeh as the protein.
  • For meal prep, store zucchini noodles separately from protein and sauce to maintain texture.
  • Reheat gently over medium-low heat, adding a splash of water or broth to maintain moisture.

Nutrition

Keywords: Low-Carb, Zucchini Noodles, Pad Thai, Thai Recipe, Gluten Free, Healthy Dinner, Quick Meal, Spiralized Vegetables

Find it online: https://mealsbylina.com/low-carb-zucchini-pad-thai/