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Zucchini Noodle Pad Thai with Shrimp (Low-Carb)

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A healthy and low-carb twist on classic Pad Thai, this dish uses zucchini noodles and succulent shrimp for a light yet flavorful meal.

Ingredients

Units Scale
  • 2 medium zucchinis, spiralized
  • 1 lb shrimp, peeled and deveined
  • 1 tablespoon coconut oil
  • 2 cloves garlic, minced
  • 2 eggs, lightly beaten
  • 1/4 cup chopped green onions
  • 1/4 cup shredded carrots
  • 1/4 cup bean sprouts
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped peanuts (optional)
  • 1 lime, cut into wedges
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon peanut butter
  • 1 teaspoon sriracha (optional)
  • 1 teaspoon sesame oil

Instructions

  1. In a small bowl, whisk together fish sauce, soy sauce, rice vinegar, peanut butter, sriracha, and sesame oil to make the sauce. Set aside.
  2. Heat coconut oil in a large skillet over medium heat. Add garlic and shrimp, cook until shrimp turns pink, about 3-4 minutes. Remove shrimp and set aside.
  3. In the same skillet, add eggs and scramble until just set. Push to the side of the skillet.
  4. Add green onions, carrots, and zucchini noodles. Sauté for 2-3 minutes until just tender.
  5. Return shrimp to the skillet and pour in the sauce. Toss everything together and cook for another 1-2 minutes.
  6. Remove from heat and top with bean sprouts, cilantro, and peanuts.
  7. Serve with lime wedges on the side.

Notes

  • Do not overcook zucchini noodles to avoid sogginess.
  • Use tamari for a gluten-free version.
  • Adjust sriracha to taste for spice preference.
  • Substitute shrimp with tofu or chicken if desired.

Nutrition

Find it online: https://easy-tapas-recipes.com/zucchini-noodle-pad-thai-with-shrimp-low-carb/