If you’re craving all the bold flavors of a classic Asian favorite without the carb overload, this Zucchini Noodle Pad Thai with Shrimp Recipe is your new best friend. Bursting with fresh veggies, tender shrimp, and a tangy-sweet sauce, this dish delivers that perfect harmony of savory, spicy, and citrusy notes you love, but with a light, healthy twist. Whether you’re looking for a quick weeknight dinner or an impressive yet simple meal to share, this recipe brings vibrant color, irresistible texture, and mouthwatering flavor to your table in under 30 minutes.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a vital role in balancing flavor, crunch, and freshness in this dish. From the spiralized zucchini that takes the place of noodles to the luscious shrimp and the tangy-sweet homemade sauce, every item is carefully selected to make this meal sing.
- Sesame oil: Adds a rich, nutty aroma that elevates the overall flavor.
- Large shrimp (1 pound, peeled and deveined): Provides tender protein that’s quick to cook and perfectly complements the noodles.
- Garlic (2 cloves, minced): Offers a fragrant base to brighten the dish.
- Zucchinis (3 medium, spiralized into noodles): Give you that classic Pad Thai texture but with fewer carbs and more crunch.
- Eggs (2, lightly beaten): Bind the dish together and add a lovely richness.
- Shredded carrots (1 cup): Bring sweetness and vibrant color.
- Green onions (¼ cup, sliced): Deliver a fresh, mild onion flavor as a garnish.
- Cilantro (¼ cup, chopped): Adds a burst of herbal brightness.
- Chopped roasted peanuts (¼ cup): Offer satisfying crunch and nuttiness on top.
- Lime wedges: Provide a zesty finish that ties all the flavors together when squeezed over the dish.
- Sauce ingredients: Tamarind paste, fish sauce, soy sauce (or coconut aminos), rice vinegar, honey, and crushed red pepper flakes combine to create a perfectly balanced sweet, salty, tangy, and slightly spicy sauce.
How to Make Zucchini Noodle Pad Thai with Shrimp Recipe
Step 1: Prepare the sauce
In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, rice vinegar, honey, and crushed red pepper flakes. Setting this sauce aside lets the flavors meld, so it’s ready to coat the noodles and shrimp beautifully later on.
Step 2: Cook the shrimp
Heat sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for about 2 to 3 minutes on each side until they turn pink and opaque. Once cooked, remove the shrimp and keep them warm—this step ensures they stay tender and juicy.
Step 3: Sauté the garlic and vegetables
In the same pan, toss in the minced garlic and stir quickly for about 30 seconds to release its aroma without burning. Then, add the zucchini noodles and shredded carrots, stir-frying for 2 to 3 minutes until the zucchini noodles just start to soften but still hold a slight crunch. This keeps your Pad Thai fresh and light.
Step 4: Scramble the eggs
Push the veggies to one side of the pan to create some space, then pour in the beaten eggs. Scramble them gently until they’re just set, then mix them into the vegetables. This adds a lovely texture and richness that makes the dish feel complete.
Step 5: Combine shrimp and sauce
Return the cooked shrimp to the pan and pour the prepared sauce over the entire mixture. Toss everything together carefully to ensure every noodle and shrimp is well-coated, heated through, and bursting with flavor. Your Zucchini Noodle Pad Thai with Shrimp Recipe is now ready to enjoy!
How to Serve Zucchini Noodle Pad Thai with Shrimp Recipe
Garnishes
Garnishing is where this dish really shines visually and texturally. Sprinkle sliced green onions, chopped cilantro, and chopped roasted peanuts generously on top. These fresh toppings add color pops, crunch, and that signature Pad Thai freshness that keeps you coming back for more.
Side Dishes
Since this stir-fry is packed with protein and veggies, lighter sides work best. Consider a crisp cucumber salad with a tangy vinaigrette, or a simple miso soup to round out the meal without overpowering the delicate balance of flavors.
Creative Ways to Present
For a fun twist, serve the Zucchini Noodle Pad Thai with Shrimp Recipe in little lettuce cups for finger-food flair at gatherings. Another idea is to use edible bowls made from carved-out bell peppers for an impressive and colorful presentation that elevates your dinner party effortlessly.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. The zucchini noodles may release some moisture as they sit, so it’s best to enjoy them as soon as possible to keep the ideal texture.
Freezing
This dish isn’t ideal for freezing because zucchini noodles can become watery and mushy after thawing. If you want to freeze any leftovers, it’s better to freeze just the cooked shrimp and sauce separately and prepare fresh zucchini noodles when ready to eat again.
Reheating
To reheat leftovers, use a skillet over medium heat to warm everything gently. Stir frequently to prevent the zucchini noodles from overcooking and becoming soggy. Adding a quick squeeze of fresh lime juice before serving can revive the vibrant flavors wonderfully.
FAQs
Can I use dried noodles instead of zucchini noodles?
Absolutely! While zucchini noodles keep this recipe low-carb and fresh, you can swap in rice noodles or any preferred stir-fry noodles. Just cook them separately according to package instructions and toss them in during the final sauce step.
Is this dish gluten-free?
Yes! By using gluten-free tamari or coconut aminos instead of regular soy sauce, the Zucchini Noodle Pad Thai with Shrimp Recipe is naturally gluten-free and perfect for those with dietary restrictions.
Can I make this recipe vegetarian or vegan?
Definitely. Replace shrimp with firm tofu or tempeh, and swap fish sauce for a vegan-friendly alternative like tamari or mushroom soy sauce. You can also omit eggs or use scrambled tofu as a substitution.
How spicy is this Pad Thai?
The included crushed red pepper flakes add a mild to moderate heat that you can easily adjust to your taste. Feel free to skip or increase the amount depending on how much spice you want to enjoy.
What if I don’t have tamarind paste?
While tamarind paste gives authentic tanginess, if you don’t have it on hand, combine equal parts lime juice and brown sugar to mimic a similar balance of sourness and sweetness in your sauce.
Final Thoughts
There’s something truly special about the Zucchini Noodle Pad Thai with Shrimp Recipe that makes it both comforting and refreshing. It’s an effortless dish to make but richly layered with flavors and textures that impress every time. Whether you’re a longtime Pad Thai fan or new to Thai-inspired cooking, this healthy, vibrant recipe invites you to enjoy a nourishing bowl packed with personality and heart. Give it a try—you might just find your new favorite weeknight meal!
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Zucchini Noodle Pad Thai with Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai-Inspired
- Diet: Gluten Free
Description
This Zucchini Noodle Pad Thai with Shrimp is a healthy, low-carb twist on the traditional Thai favorite. Featuring spiralized zucchini noodles, succulent shrimp, and a tangy, slightly sweet tamarind-based sauce, this dish is packed with flavor while keeping it light and gluten-free. Perfect for a quick weeknight dinner, it’s ready in just 25 minutes and topped with fresh herbs, peanuts, and lime wedges for an authentic taste.
Ingredients
Pad Thai Ingredients
- 1 tablespoon sesame oil
- 1 pound large shrimp, peeled and deveined
- 2 cloves garlic, minced
- 3 medium zucchinis, spiralized into noodles
- 2 eggs, lightly beaten
- 1 cup shredded carrots
- ¼ cup green onions, sliced
- ¼ cup chopped cilantro
- ¼ cup chopped roasted peanuts
- Lime wedges, for serving
Sauce
- 3 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce or coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- ½ teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare the Sauce: In a small bowl, whisk together tamarind paste, fish sauce, soy sauce (or coconut aminos), rice vinegar, honey, and optional crushed red pepper flakes. Set aside to let the flavors meld.
- Cook the Shrimp: Heat sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes on each side until pink and opaque. Remove the shrimp from the pan and set aside.
- Sauté Garlic and Vegetables: In the same pan, add minced garlic and cook for about 30 seconds until fragrant. Add zucchini noodles and shredded carrots, stir-frying for 2–3 minutes until they soften slightly but remain crisp.
- Cook the Eggs: Push the vegetables to one side of the pan. Pour the lightly beaten eggs into the empty space and scramble them gently until they are just set. Then combine the eggs with the vegetables.
- Combine all Ingredients: Return the cooked shrimp to the pan. Pour the prepared sauce over the shrimp and vegetables, tossing everything together until well coated and heated through.
- Garnish and Serve: Remove the skillet from heat. Top the pad thai with sliced green onions, chopped cilantro, and chopped roasted peanuts. Serve immediately with lime wedges on the side for squeezing over.
Notes
- Zucchini noodles cook very quickly; avoid overcooking to prevent sogginess and maintain a pleasant crunch.
- For extra heat and flavor, consider drizzling sriracha over the finished dish.
- A sprinkle of toasted sesame seeds adds a nice nutty depth and crunch as a garnish.
