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Zucchini Noodle Pad Thai with Shrimp

Zucchini Noodle Pad Thai with Shrimp

This Zucchini Noodle Pad Thai with Shrimp is a healthy and low-carb twist on the traditional Pad Thai, making it a perfect choice for anyone looking to cut down on carbs without sacrificing flavor.
Made with fresh zucchini noodles, tender shrimp, and a tangy tamarind-based sauce, this dish is a delightful balance of sweet, sour, and spicy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4 Servings
Calories 375 kcal

Ingredients
  

For the Sauce:

  • 2 tablespoons tamarind paste
  • 2 tablespoons fish sauce or soy sauce for a vegetarian option
  • 1 tablespoon soy sauce or tamari
  • 1-2 teaspoons coconut sugar or brown sugar adjust for sweetness
  • 1 teaspoon sriracha optional, for heat

For the Pad Thai:

  • 3 medium zucchinis spiralized (about 4 cups of zoodles)
  • 1 pound shrimp peeled and deveined
  • 2 large eggs lightly beaten
  • 1 cup bean sprouts
  • 3 green onions sliced
  • 2 cloves garlic minced
  • 2 tablespoons vegetable or sesame oil

Garnishes:

  • ¼ cup crushed peanuts
  • Fresh cilantro about ¼ cup
  • Lime wedges for serving
  • Red pepper flakes optional, for extra heat

Instructions
 

Prepare the zucchini noodles:

  • Use a spiralizer to create zucchini noodles (zoodles).
  • Place them in a colander, sprinkle with a little salt, and let them sit for 10-15 minutes to draw out moisture.
  • After they’ve released some water, pat them dry with a paper towel to prevent them from getting soggy during cooking.

Cook the shrimp:

  • Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
  • Add the shrimp and cook for 2-3 minutes on each side, or until they’re pink and opaque.
  • Remove the shrimp from the skillet and set aside.

Scramble the eggs:

  • In the same skillet, add the remaining oil and pour in the beaten eggs.
  • Stir them around until they scramble and set, then remove from the skillet and set aside with the shrimp.

Stir-fry the aromatics:

  • In the same skillet, add the minced garlic and sliced green onions. Stir-fry for about 1 minute, until fragrant.

Make the sauce:

  • In a small bowl, combine the tamarind paste, fish sauce, soy sauce, coconut sugar, and sriracha. Stir until the sugar dissolves.

Combine everything:

  • Add the zucchini noodles to the skillet with the garlic and green onions.
  • Pour the sauce over the zoodles, tossing to coat them evenly.
  • Add the shrimp, scrambled eggs, and bean sprouts, stirring gently until everything is heated through.

Serve and garnish:

  • Plate the Pad Thai and garnish with crushed peanuts, fresh cilantro, lime wedges, and red pepper flakes (optional). Serve immediately and enjoy!
Keyword Zucchini Noodle Pad Thai with Shrimp