Craving the rich, tangy flavors of Pad Thai but looking for a healthier option?
Zucchini Noodle Pad Thai with Shrimp is here to satisfy your taste buds without the carb overload.
By swapping traditional rice noodles with zucchini noodles (zoodles), you can enjoy all the bold, umami-packed flavors you love while keeping it light and nutritious.
Let’s dive into this delightful, guilt-free recipe that’s perfect for a quick weeknight dinner or meal prep!
Ingredients You’ll Need
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
- 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:
- Crushed peanuts
- Fresh cilantro
- Lime wedges
- Red pepper flakes (optional)
How to Make Zucchini Noodle Pad Thai with Shrimp
1. Prepare the zucchini noodles:
- Use a spiralizer to turn your zucchinis into noodles.
- Place the zoodles in a colander, sprinkle with salt, and let them sit for 10-15 minutes to release excess moisture. Pat them dry with a paper towel before cooking.
2. Cook the shrimp:
- Heat 1 tablespoon of oil in a large skillet or wok over medium heat.
- Add the shrimp and cook for 2-3 minutes per side, or until pink and fully cooked. Remove from the skillet and set aside.
3. Scramble the eggs:
- In the same skillet, add a little more oil and pour in the beaten eggs.
- Scramble the eggs until just set, then remove them from the skillet.
4. Stir-fry the aromatics and sauce:
- Add the minced garlic and green onions to the skillet, cooking until fragrant.
- Pour in the sauce ingredients and stir well.
5. Combine everything:
- Toss the zucchini noodles into the skillet, coating them in the sauce.
- Add the shrimp, scrambled eggs, and bean sprouts. Stir-fry everything together for 2-3 minutes until heated through.
6. Garnish and serve:
- Plate the Pad Thai and top with crushed peanuts, fresh cilantro, and a squeeze of lime. Serve immediately!
Tips for Perfect Zucchini Pad Thai
- Avoid soggy noodles: Salt your zoodles before cooking to draw out moisture, and cook them quickly to maintain a firm texture.
- Balance the flavors: Adjust the tamarind, sugar, and soy sauce to achieve the perfect blend of sweet, sour, and salty.
- Fresh is best: Use fresh lime, cilantro, and peanuts to elevate the dish’s flavor and texture.
Variations and Add-Ons
- Vegetarian Option: Replace shrimp with tofu or tempeh.
- Extra Veggies: Add bell peppers, shredded carrots, or snap peas for more color and crunch.
- Protein Swaps: Use chicken, beef, or even crispy chickpeas for variety.
Why You’ll Love This Recipe
This Zucchini Noodle Pad Thai is everything you love about the original dish, with a healthier spin. It’s:
- Low-carb and keto-friendly: Perfect for those watching their carb intake.
- Quick and easy: Ready in under 30 minutes!
- Packed with flavor: The tangy sauce, tender shrimp, and fresh garnishes make each bite unforgettable.
Recipe FAQ’s
Can I use regular noodles instead of zucchini noodles?
While traditional rice noodles are typically used in Pad Thai, using zucchini noodles makes this dish low-carb and healthier. However, if you prefer regular noodles, feel free to swap them in!
Can I freeze this dish?
Since zucchini noodles can become watery when frozen, it’s best to enjoy this dish fresh. Freezing is not recommended for the zucchini noodles, but the shrimp and sauce can be stored separately in the freezer for up to 1 month.
How can I store leftovers?
You can store any leftovers in an airtight container in the fridge for up to 2-3 days. Reheat gently in a skillet or microwave, adding a splash of water to prevent the zoodles from drying out.
Zucchini Noodle Pad Thai with Shrimp
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!