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Zucchini Pad Thai Low Carb

Zucchini Pad Thai Low Carb
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A vibrant and healthy low-carb twist on the classic Pad Thai, using spiralized zucchini noodles instead of traditional noodles. This quick and easy recipe combines fresh vegetables, lean protein, and a tangy, savory Pad Thai sauce for a guilt-free, flavorful meal that’s perfect for busy weeknights or anytime you want a lighter Asian-inspired dish.

Ingredients

Scale

Zucchini Noodles

  • 4 medium zucchinis, spiralized into noodles

Protein

  • 8 oz chicken breast, diced (or shrimp or tofu for substitutions)

Aromatics

  • 2 cloves garlic, minced
  • 2 shallots, chopped

Other Ingredients

  • 2 large eggs
  • 1 cup bean sprouts
  • 2 green onions, sliced
  • 1/4 cup peanuts, chopped (plus extra for garnish)

Pad Thai Sauce

  • 2 tablespoons tamarind paste
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sweetener (such as erythritol or brown sugar)
  • 1/2 teaspoon red chili flakes (adjust to taste)

Instructions

  1. Prepare the Zucchini Noodles: Spiralize the zucchinis into long, thin noodles or create thin strips using a vegetable peeler if you don’t have a spiralizer. Lightly salt the zucchini noodles and let them sit for a few minutes to draw out excess moisture. Gently pat dry with paper towels to prevent sogginess.
  2. Cook the Protein: Heat a splash of oil in a large pan over medium heat. Add the diced chicken, shrimp, or tofu and cook until fully cooked and lightly golden. Remove from the pan and set aside, keeping warm.
  3. Sauté Aromatics and Eggs: In the same pan, add a little more oil if needed. Sauté the minced garlic and chopped shallots until fragrant and slightly softened. Push them to one side of the pan, crack in the eggs, and scramble gently, combining the eggs with the garlic and shallots as they cook.
  4. Add Zucchini Noodles and Sauce: Add the prepared zucchini noodles to the pan and pour the Pad Thai sauce over the top. Toss quickly to coat the noodles evenly and warm them through while keeping them crisp and fresh.
  5. Combine and Garnish: Return the cooked protein to the pan along with the bean sprouts and half of the chopped peanuts. Toss everything gently to combine and heat through. Serve topped with the remaining peanuts, sliced green onions, extra bean sprouts, and lime wedges for squeezing.

Notes

  • Dry the zucchini noodles well before cooking to avoid a watery dish.
  • Cook on high heat to preserve the zucchini’s crunch and to cook evenly.
  • Use fresh tamarind paste for the best authentic tangy flavor.
  • Pre-toast peanuts for enhanced flavor and extra crunch.
  • Adjust sweetness at the end by tasting the sauce, as tamarind paste brands vary.

Nutrition

Keywords: Zucchini Pad Thai, Low Carb Pad Thai, Gluten Free, Healthy Pad Thai, Stir Fry, Thai Recipes, Low Carb Noodles

Find it online: https://eazyum.com/zucchini-pad-thai-low-carb/