Zucchini Noodle Pad Thai with Low-Carb Sauce

Zucchini Noodle Pad Thai with Low-Carb Sauce

A fresh, healthy twist on traditional Pad Thai that’s ready in under 30 minutes.

Key Info:

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4-6
• Difficulty: Moderate
• Dietary: Low-carb, Gluten-free, Keto-friendly
• (Vegetarian/Vegan options available)

Equipment Needed:

• Spiralizer or vegetable peeler
• Large wok or skillet
• Blender
• Measuring spoons/cups
• Alternative: Use a mandolin or sharp knife for zucchini ribbons

Ingredients

For the Noodles:

• 2-3 medium zucchini (about 600g/21oz)
• 2 tablespoons (30ml) coconut oil

Protein (Choose One):

• 450g/1lb shrimp, peeled and deveined
• 450g/1lb chicken breast, sliced
• 450g/1lb firm tofu, cubed
• Alternative: Tempeh for vegan option

Sauce:

• 3 tablespoons (45ml) smooth peanut butter
• 2 tablespoons (30ml) soy sauce or coconut aminos
• 1 tablespoon (15ml) rice vinegar
• 1 lime, juiced
• 1 tablespoon (15ml) fish sauce (omit for vegan)
• 1 tablespoon (15ml) maple syrup
• 2 cloves garlic, minced
• 1-inch ginger, grated

Additional:

• 3 large eggs (omit for vegan)
• 1 cup bean sprouts
• 4 green onions, chopped
• ¼ cup chopped peanuts
• Fresh cilantro for garnish

Method

1. Spiralize zucchini into noodles. Pat dry with paper towels.
2. Blend all sauce ingredients until smooth. Sauce should be pourable but not watery.
3. Heat 1 tablespoon oil in wok over medium-high heat. Cook chosen protein until done:
   • Shrimp: 2-3 minutes per side until pink
   • Chicken: 5-6 minutes until no longer pink
   • Tofu: 3-4 minutes until golden
4. Remove protein, add eggs (if using), and scramble until just set.
5. Add zucchini noodles to wok. Cook for 2-3 minutes maximum until slightly softened but still crisp.
6. Return protein and eggs to wok, add sauce, toss gently.
7. Fold in bean sprouts and green onions.
8. Garnish with peanuts and cilantro.

Crucial Tips

• Don’t overcook zucchini noodles – they’ll release water and become mushy.
• Pat zucchini dry before cooking to prevent watery sauce.
• Taste sauce before adding – adjust seasoning as needed.
• For meal prep, store sauce separately.

Storage:

• Keep components separate in airtight containers.
• Refrigerate up to 3 days.
• Best eaten fresh, but can be reheated gently.

Common Mistakes

• Overcooking zucchini
• Not drying noodles properly
• Adding too much sauce

Variations

• Spicy: Add sriracha or red pepper flakes.
• Extra low-carb: Use shirataki noodles.
• Rainbow version: Add julienned carrots and bell peppers.