Zoodle Pad Thai
Make this healthy Zoodle Pad Thai recipe! A quick, low-carb, and delicious twist on the classic Thai dish perfect for any meal.
Ingredients
For the Zoodles and Vegetables:
- 3 medium zucchinis spiralized
- 1 medium carrot julienned
- 1 red bell pepper thinly sliced
- 1 cup bean sprouts
- 1/2 cup snap peas
- 1 tablespoon sesame oil or olive oil
- For the Protein optional:
- 1 cup tofu cubed, shrimp, or chicken (choose one)
For the Pad Thai Sauce:
- 2 tablespoons peanut butter or almond butter
- 1 tablespoon tamarind paste or 2 tablespoons lime juice + 1 teaspoon brown sugar
- 2 tablespoons soy sauce or coconut aminos for gluten-free
- 1 tablespoon lime juice
- 1 teaspoon sriracha adjust to taste
- 1 teaspoon maple syrup or agave optional for sweetness
For Garnishing:
- 1/4 cup crushed peanuts or almonds
- 2 green onions chopped
- Fresh cilantro chopped
- Lime wedges
Instructions
- Spiralize the zucchinis and lightly pat them dry with paper towels to remove excess moisture. Set aside.
- In a small bowl, whisk together peanut butter, tamarind paste, soy sauce, lime juice, sriracha, and maple syrup until smooth. Taste and adjust seasoning as needed.
- Warm sesame oil in a large skillet or wok over medium heat. Add the carrots, bell peppers, and snap peas. Sauté for 3-4 minutes, until the texture is tender yet still slightly crisp.
- If using tofu, shrimp, or chicken, add it to the pan and cook until done (tofu: golden, shrimp: pink, chicken: cooked through). Set aside.
- In the same skillet, lightly sauté the zoodles for 1-2 minutes. Avoid overcooking to keep them firm and not soggy.
- Add the cooked vegetables and protein back to the skillet with the zoodles. Pour the sauce over everything and gently toss to coat evenly. Cook for 1-2 minutes until heated through.
- Plate the Zoodle Pad Thai and garnish with crushed peanuts, green onions, cilantro, and a lime wedge.
Notes
- Zoodles: Patting them dry and cooking briefly prevents them from becoming mushy.
- Protein Alternatives: For a vegan option, stick with tofu or add tempeh. For non-vegan, shrimp or chicken works well.
- Spice Level: Adjust sriracha or chili flakes to match your spice tolerance.
- Make Ahead: Prep the sauce and veggies ahead of time to save cooking time.