Zucchini Noodle Pad Thai with Shrimp (Low-Carb)

Zucchini Noodle Pad Thai with Shrimp is a fresh, low-carb twist on the classic Thai dish. By swapping traditional rice noodles for spiralized zucchini, you get a light, gluten-free version packed with veggies and protein. The shrimp add a savory, satisfying touch, while the tangy-sweet Pad Thai sauce ties everything together beautifully. Perfect for a weeknight dinner or a healthy meal prep option.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

zucchini (spiralized into noodles)shrimp (peeled and deveined)eggsminced garlicgreen onionsbean sproutscrushed peanutslime wedgesfresh cilantroolive oil or avocado oil

For the sauce:

fish saucesoy sauce (or coconut aminos for paleo)rice vinegarlow-carb sweetener (erythritol or monk fruit)lime juicechili flakes (optional for heat)

directions

Spiralize the zucchini and set aside on paper towels to absorb excess moisture.

In a small bowl, whisk together all sauce ingredients and set aside.

Heat oil in a large skillet or wok over medium-high heat.

Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.

In the same skillet, add more oil if needed and sauté garlic for about 30 seconds.

Push the garlic to the side and scramble the eggs until just set.

Add zucchini noodles and cook for 2-3 minutes, stirring gently to prevent them from becoming soggy.

Pour in the sauce and toss to coat evenly.

Return shrimp to the skillet, add bean sprouts and green onions, and cook for another 1-2 minutes until everything is heated through.

Serve hot, topped with crushed peanuts, fresh cilantro, and lime wedges.

Servings and timing

This recipe yields approximately 2 servings.Preparation time: 15 minutesCooking time: 10 minutesTotal time: 25 minutes

Variations

Substitute chicken or tofu for shrimp for a different protein option.

Add julienned carrots or bell peppers for extra crunch and color.

Use almond butter in the sauce for a Thai peanut flavor twist.

Top with sesame seeds or chopped cashews instead of peanuts.

Include red chili or sriracha for added spice.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.For best results, reheat gently in a skillet over medium heat—avoid the microwave, as it can make the zucchini too watery.

FAQs

Can I make this dish ahead of time?

Yes, but for the best texture, cook the zucchini noodles just before serving.

How do I keep zucchini noodles from getting soggy?

Pat them dry after spiralizing and avoid overcooking.

Is this dish gluten-free?

Yes, if you use gluten-free soy sauce or coconut aminos.

Can I freeze this Pad Thai?

It’s not recommended—zucchini noodles become mushy after freezing and thawing.

What kind of shrimp should I use?

Medium to large shrimp, peeled and deveined, work best.

Do I need a spiralizer?

It helps, but many stores sell pre-spiralized zucchini for convenience.

Can I add more vegetables?

Absolutely! Mushrooms, snap peas, or cabbage work great.

How spicy is it?

The dish is mild unless you add chili flakes or hot sauce.

Is it keto-friendly?

Yes, as long as you use a low-carb sweetener and watch the sauce ingredients.

What if I don’t like fish sauce?

You can reduce it or replace it with extra soy sauce or tamari.

Conclusion

Zucchini Noodle Pad Thai with Shrimp is a vibrant, low-carb alternative that doesn’t sacrifice flavor. With its balance of savory shrimp, crisp veggies, and tangy sauce, it’s a guilt-free dish you’ll turn to again and again. Whether you’re following a keto lifestyle or just want a lighter version of a takeout favorite, this recipe delivers satisfaction in every bite.

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