Description
A lightened version of Pad Thai using zucchini noodles instead of traditional rice noodles, featuring shrimp.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 medium zucchini, spiralized
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/4 cup shallots, thinly sliced
- 2 large eggs
- 1/4 cup fish sauce
- 2 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili garlic sauce (optional)
- 1/2 cup bean sprouts
- 1/4 cup chopped roasted peanuts
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Prepare the Pad Thai sauce: Whisk together fish sauce, tamarind paste, brown sugar, rice vinegar, and sriracha (if using) in a small bowl. Set aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
- Add the remaining 1 tablespoon of oil to the skillet. Add garlic and shallots and cook for 1 minute until fragrant.
- Push the garlic and shallots to one side of the skillet. Crack the eggs into the empty space and scramble until just set. Break the eggs into smaller pieces and mix with the aromatics.
- Add the zucchini noodles to the skillet. Pour the prepared sauce over the noodles. Toss quickly for 1-2 minutes until the noodles are heated through but still slightly firm. Do not overcook.
- Return the cooked shrimp to the skillet. Add half of the bean sprouts and toss everything together for 30 seconds.
- Remove from heat. Divide the Pad Thai among serving plates. Top with remaining bean sprouts, chopped peanuts, and fresh cilantro. Serve immediately with lime wedges.
Notes
- If you do not have tamarind paste, you can substitute it with 1 tablespoon of lime juice mixed with 1 tablespoon of brown sugar.
- Rinse the zucchini noodles lightly if they seem too wet before cooking.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 15
- Sodium: 1100
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 38
- Cholesterol: 280
Keywords: zucchini noodles, pad thai, shrimp, low carb, gluten free, thai recipe