Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins
Servings: 4 | Diet: Gluten-Free, Low-Carb, Dairy-Free
A light yet flavorful take on classic Pad Thai, swapping noodles for zucchini spirals and packing in fresh herbs, tangy tamarind, and crunchy peanuts. Perfect for busy weeknights or meal prep,
Ingredients
For the Pad Thai:
- 4 medium zucchini, spiralized (or 6 cups store-bought zucchini noodles)
- 1 tbsp avocado oil (or coconut oil)
- 2 large eggs, lightly beaten (omit for vegan)
- 1 cup cooked protein of choice (shrimp, chicken, tofu, or tempeh)
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 3 green onions, chopped
- ¼ cup crushed peanuts (optional for garnish)
- Fresh cilantro and lime wedges (for serving)
For the Sauce:
- 3 tbsp tamari (or coconut aminos for gluten-free)
- 2 tbsp tamarind paste (sub lime juice + 1 tsp brown sugar if needed)
- 1 tbsp fish sauce (sub soy sauce or vegan fish sauce)
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp chili garlic sauce (adjust to taste)
- 1 clove garlic, minced
Instructions
1. Prep the Zucchini Noodles
- Spiralize zucchini into noodles. Place in a colander, sprinkle with salt, and let sit for 10 minutes to drain excess moisture. Pat dry with paper towels.
2. Make the Pad Thai Sauce
- In a small bowl, whisk together tamari, tamarind paste, fish sauce, rice vinegar, honey, chili garlic sauce, and minced garlic. Set aside.
3. Cook the Protein & Veggies
- Heat oil in a large skillet or wok over medium-high heat. Add protein (tofu, shrimp, etc.) and cook until golden. Remove and set aside.
- In the same skillet, scramble the eggs (if using) until just set. Add bell pepper and green onions, sautéing for 2-3 minutes.
4. Combine & Toss
- Add zucchini noodles, cooked protein, and Pad Thai sauce to the skillet. Toss gently for 2-3 minutes until noodles are tender but still al dente (avoid overcooking!).
- Fold in bean sprouts and half the crushed peanuts.
5. Serve
- Divide into bowls. Garnish with cilantro, lime wedges, remaining peanuts, and extra chili sauce.
Chef’s Tips for Tier 1 Foodies
- Avoid Soggy Zoodles: Salt and drain zucchini noodles thoroughly—this step is non-negotiable for restaurant-quality texture!
- Boost Protein: Double the shrimp or tofu for a muscle-building meal.
- Meal Prep Friendly: Store sauce separately and assemble before serving to keep noodles crisp.
- Wine Pairing: A crisp Riesling or Sauvignon Blanc balances the tangy-spicy flavors.
Nutrition (Per Serving)
Calories: 240 | Protein: 18g | Net Carbs: 12g | Fat: 10g | Fiber: 4g