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
Scale
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.
