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Zucchini Pad Thai Low Carb

Zucchini Pad Thai Low Carb
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Zucchini Pad Thai Low Carb is a fresh and nutritious twist on the classic Thai favorite. Using spiralized zucchini noodles instead of traditional rice noodles, this dish delivers vibrant flavors and satisfying textures while keeping the carbs and calories low. Packed with protein, fresh vegetables, and a tangy tamarind-based sauce, it’s perfect for keto, gluten-free, or health-conscious meals that come together quickly and easily.

Ingredients

Scale

Zucchini Noodles

  • 3 medium zucchinis, spiralized

Protein

  • 8 oz chicken, shrimp, tofu, tempeh, or your choice of protein

Aromatics and Eggs

  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 2 large eggs

Sauce

  • 1 1/2 tbsp tamarind paste
  • 2 tbsp fish sauce (or soy sauce/tamari for vegetarian)
  • 2 tbsp fresh lime juice
  • 1/2 tsp red chili flakes or fresh chopped chilies (adjust to taste)

Toppings & Garnishes

  • 1/4 cup crushed peanuts (toasted if preferred)
  • 2 green onions, chopped
  • Fresh cilantro leaves, chopped
  • Lime wedges (for serving)
  • Optional: sliced red chili for extra heat

Optional Vegetables

  • 1/2 cup shredded carrots
  • 1/2 cup sliced bell peppers
  • 1/2 cup bean sprouts

Oils

  • 2 tbsp cooking oil (such as vegetable or peanut oil)

Instructions

  1. Prepare the zucchini noodles: Using a spiralizer, create zucchini noodles. Place them in a colander and sprinkle with salt to draw out excess moisture. Let sit for about 10 minutes, then gently pat dry with paper towels to avoid sogginess.
  2. Cook your protein: Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add your chosen protein and cook until fully done and lightly browned. Remove from pan and set aside.
  3. Sauté aromatics and scramble eggs: Add remaining oil to the same pan. Sauté minced garlic and shallots until fragrant. Push them to one side, crack in the eggs, and scramble until just set.
  4. Combine sauce ingredients: In a small bowl, whisk together tamarind paste, fish sauce, lime juice, and chili flakes. Adjust seasoning to taste to achieve the perfect balance of tangy and savory flavors.
  5. Stir-fry noodles with sauce: Add zucchini noodles back to the pan along with the cooked protein and sauce. Stir-fry gently for a few minutes just until noodles are warmed through but still have a slight crunch.
  6. Finish with toppings: Turn off the heat and sprinkle crushed peanuts, chopped green onions, and fresh cilantro over the dish. Serve with lime wedges and optional sliced chili for extra flavor and heat.

Notes

  • Do not overcook zucchini noodles; keep them slightly firm to maintain texture.
  • Salting zucchini noodles early helps remove excess water and prevents watery stir-fry.
  • Taste and adjust sauce as tamarind paste acidity varies between brands.
  • Use a wok or large skillet for even cooking and to avoid steaming ingredients.
  • Toast peanuts fresh for enhanced flavor and crunch.

Nutrition

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