Description
This Zucchini Noodle Pad Thai with Shrimp is a fresh, flavorful, and healthy twist on the classic Thai street food. Using spiralized zucchini noodles instead of traditional rice noodles makes this dish lighter and gluten-free, without sacrificing any of the delicious tangy, savory, and slightly sweet flavors. Quick to prepare in about 30 minutes, it combines tender shrimp, scrambled eggs, crunchy bean sprouts, and a vibrant tamarind-based sauce, all tossed together in a stir-fry for a perfect weeknight meal.
Ingredients
Scale
Sauce Ingredients
- 2 tablespoons tamarind paste
- 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon soy sauce or tamari
- 1-2 teaspoons coconut sugar or brown sugar (adjust for sweetness)
- 1 teaspoon sriracha (optional, for heat)
Main Ingredients
- 3 medium zucchinis (spiralized, about 4 cups of zoodles)
- 1 pound shrimp (peeled and deveined)
- 2 large eggs (lightly beaten)
- 1 cup bean sprouts
- 3 green onions (sliced)
- 2 cloves garlic (minced)
- 2 tablespoons vegetable or sesame oil
Garnishes
- ¼ cup crushed peanuts
- Fresh cilantro (about ¼ cup)
- Lime wedges (for serving)
- Red pepper flakes (optional, for extra heat)
Instructions
- Prepare the zucchini noodles: Use a spiralizer to create zucchini noodles (zoodles). Place them in a colander, sprinkle with a little salt, and let them sit for 10-15 minutes to draw out moisture. After they’ve released some water, pat them dry with a paper towel to prevent them from getting soggy during cooking.
- Cook the shrimp: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until they’re pink and opaque. Remove the shrimp from the skillet and set aside.
- Scramble the eggs: In the same skillet, add the remaining oil and pour in the beaten eggs. Stir them around until they scramble and set, then remove from the skillet and set aside with the shrimp.
- Stir-fry the aromatics: In the same skillet, add the minced garlic and sliced green onions. Stir-fry for about 1 minute, until fragrant.
- Make the sauce: In a small bowl, combine the tamarind paste, fish sauce, soy sauce, coconut sugar, and sriracha. Stir until the sugar dissolves.
- Combine everything: Add the zucchini noodles to the skillet with the garlic and green onions. Pour the sauce over the zoodles, tossing to coat them evenly. Add the shrimp, scrambled eggs, and bean sprouts, stirring gently until everything is heated through.
- Serve and garnish: Plate the Pad Thai and garnish with crushed peanuts, fresh cilantro, lime wedges, and red pepper flakes (optional). Serve immediately and enjoy!
Notes
- Spiralize the zucchini just before cooking to keep the noodles fresh and firm.
- Adjust the sweetness by adding more or less coconut sugar based on your preference.
- Sriracha and red pepper flakes are optional but add nice heat if you like spice.
- For a vegetarian version, replace shrimp with tofu and use soy sauce instead of fish sauce.
- Patting zucchini noodles dry is key to avoid watery Pad Thai.
- Use a wok or large skillet to ensure even cooking when stir-frying.
