Description
A light and healthy take on the classic Thai dish, this Zucchini Noodle Pad Thai with Shrimp swaps traditional noodles for fresh zoodles, delivering all the authentic flavors in a low-carb, quick-cooking meal.
Ingredients
1.5 lbs medium shrimp, peeled and deveined
4 medium zucchinis, spiralized into noodles
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 large shallot, thinly sliced
1 cup fresh bean sprouts
1/2 cup chopped green onions
1/4 cup chopped roasted peanuts, for garnish
Fresh cilantro, for garnish
Lime wedges, for serving
2 tablespoons olive oil or sesame oil, divided
For the Pad Thai Sauce:
3 tablespoons tamarind paste
3 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
2 tablespoons brown sugar
1 teaspoon sriracha (optional, adjust to taste)
Instructions
Step 1: Prepare the Pad Thai Sauce: In a small bowl, whisk together the tamarind paste, fish sauce, rice vinegar, soy sauce, brown sugar, and sriracha (if using). Set aside.
Step 2: Cook the Shrimp: Heat 1 tablespoon of olive oil or sesame oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Remove the cooked shrimp and set aside.
Step 3: Sauté Aromatics and Bell Pepper: Add the remaining 1 tablespoon of oil to the same skillet. Add the minced garlic and sliced shallot and sauté for about 30 seconds until fragrant. Add the sliced red bell pepper and cook for 2-3 minutes until slightly tender-crisp.
Step 4: Add Zucchini Noodles and Sauce: Add the spiralized zucchini noodles to the skillet. Pour in the prepared Pad Thai sauce. Using tongs, toss everything together quickly for only 1-2 minutes, just until the noodles are heated through and coated in the sauce. Be careful not to overcook the zucchini noodles.
Step 5: Combine and Finish: Return the cooked shrimp to the skillet. Add the fresh bean sprouts and chopped green onions. Toss gently to combine and heat through for another minute.
Step 6: Serve: Remove from heat immediately. Divide the Zucchini Noodle Pad Thai with Shrimp into serving bowls. Garnish generously with chopped roasted peanuts, fresh cilantro, and a lime wedge. Serve hot.
Notes
For best results, avoid overcooking the zucchini noodles to maintain their al dente texture. Adjust spice level to your preference. Using a high-quality fish sauce makes a big difference in flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pasta & Noodles
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 180mg
