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Zucchini Noodle Pad Thai Recipe

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4.4 from 10 reviews

This Zucchini Noodle Pad Thai is a vibrant and healthy twist on the classic Thai dish, featuring spiralized zucchini and bell peppers instead of traditional noodles. It’s packed with succulent shrimp, scrambled eggs, and a flavorful homemade sauce made from fish sauce, maple syrup, soy sauce, and ketchup. Ready in just 30 minutes, this low-carb, gluten-free recipe is perfect for a quick, delicious dinner.

Ingredients

Sauce

  • 2 tablespoons fish sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 1 tablespoon ketchup

Main Ingredients

  • 2 tablespoons olive oil
  • 1 lb shrimp
  • 4 eggs, beaten
  • 2 medium zucchinis, spiralized
  • 1 bell pepper, spiralized
  • 2 cloves garlic, minced
  • 2 cups bean sprouts

For Serving

  • Cilantro leaves
  • Peanuts
  • Lime wedges

Instructions

  1. Prepare the Sauce: In a small bowl or jar, combine fish sauce, maple syrup, soy sauce, and ketchup. Shake or whisk until fully mixed. Set aside.
  2. Cook Shrimp: Heat 1 tablespoon of olive oil in a medium pan over medium heat. Add the shrimp and cook for 2 to 4 minutes, flipping halfway through, until shrimp are fully cooked and no longer pink. Remove shrimp and transfer to a clean plate.
  3. Scramble Eggs: Add the remaining 1 tablespoon of olive oil to the same pan. Pour in the beaten eggs and scramble them by stirring with a spatula until fully cooked. Once done, transfer the scrambled eggs to the plate with the shrimp. Clean the pan if necessary before proceeding.
  4. Sauté Vegetables: Add the spiralized zucchini and bell pepper noodles to the pan. Toss with tongs and cook for 4 to 5 minutes until slightly softened. Create a space in the pan and add the minced garlic, frying it for about 1 minute until fragrant.
  5. Combine All Components: Return the cooked shrimp and scrambled eggs to the pan with the vegetables. Add the bean sprouts and pour the prepared sauce over everything. Toss gently to coat all ingredients evenly with the sauce.
  6. Serve: Plate the Pad Thai and garnish with fresh cilantro leaves, chopped peanuts, and lime wedges. Serve immediately while warm.

Notes

  • You can substitute maple syrup with honey or brown sugar for sweetness.
  • Use tamari or coconut aminos instead of soy sauce to make it gluten-free.
  • Ketchup adds a tangy sweetness; you can try tomato paste with a splash of vinegar as a substitute.
  • Spiralizing the vegetables can be done with a spiralizer or a julienne peeler.
  • For a vegetarian version, omit shrimp and use tofu or extra eggs.

Find it online: https://yumntasty.com/zucchini-noodle-pad-thai-recipe/