Introduction
Zucchini Noodle Pad Thai is a fresh and flavorful alternative to traditional Pad Thai. Made with spiralized zucchini noodles, crisp vegetables, and a tangy peanut sauce, this dish is a low carb, gluten free, and nutritious meal. Perfect for a light lunch or dinner, it’s packed with bold flavors and wholesome ingredients.
Why You’ll Love This:
- Low Carb & Healthy: A nutrient dense meal with fewer carbs than traditional Pad Thai.
- Quick & Easy: Ready in just 25 minutes.
- Packed with Flavor: A perfect balance of tangy, sweet, and savory.
- Customizable: Add tofu, shrimp, or chicken for extra protein.
Equipment Needed:
- Spiralizer (or julienne peeler)
- Large skillet or wok
- Mixing bowls
- Whisk
- Knife & chopping board
Ingredients:
For the Pad Thai:
-
- 3 medium zucchinis (spiralized)
- 1 cup shredded carrots
- 1/2 cup bell pepper (thinly sliced)
- 1/4 cup chopped green onions
- 1/2 cup bean sprouts
- 1/4 cup crushed peanuts (for garnish)
- 2 tablespoons olive oil
- 2 eggs (scrambled, optional)
For the Sauce:
-
- 1/4 cup peanut butter
- 2 tablespoons soy sauce (or tamari for gluten free)
- 1 tablespoon lime juice
- 1 tablespoon maple syrup or honey
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha (optional, for heat)
- 1 clove garlic (minced)
- 1/2 teaspoon grated ginger
Nutritional Information (Per Serving):
- Calories: 250-300 kcal
- Protein: 10-12 grams
- Carbohydrates: 25-30 grams
- Fat: 12-15 grams
- Fiber: 6-8 grams
Step by Step Instructions:
Time:
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Prepare the Sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, sriracha, garlic, and ginger. Set aside.
- Cook the Vegetables: Heat olive oil in a large skillet over medium heat. Add carrots and bell peppers, sautéing for 3-4 minutes until slightly softened.
- Scramble the Eggs (Optional): Push the vegetables to one side of the skillet and scramble the eggs on the other side until fully cooked.
- Add Zucchini Noodles: Toss in the spiralized zucchini noodles and cook for 2-3 minutes until just tender.
- Combine & Coat: Pour the sauce over the noodles and toss to coat evenly. Add bean sprouts and green onions, stirring everything together.
- Garnish & Serve: Remove from heat and garnish with crushed peanuts and extra lime wedges. Serve immediately.
Tips for the Best Zucchini Noodle Pad Thai:
- Don’t overcook the zucchini noodles to avoid sogginess.
- Use a paper towel to blot excess moisture from the zoodles before cooking.
- Add tofu, shrimp, or grilled chicken for more protein.
Serving Suggestions:
Pair with a side of cucumber salad or fresh spring rolls for a complete meal.
Frequently Asked Questions (FAQs)
Q 1. Can I make this ahead of time?
Yes, but store the sauce separately to prevent sogginess.
Q 2. What if I don’t have a spiralizer?
Use a julienne peeler or a sharp knife to cut the zucchini into thin strips.
Q 3. Can I use another nut butter?
Absolutely! Almond or cashew butter works well.
Conclusion:
Zucchini Noodle Pad Thai is a delicious and healthy take on a classic favorite. With its fresh vegetables, flavorful sauce, and crunchy toppings, this dish is a perfect addition to your meal rotation. Enjoy!