Description
A vibrant, lighter twist on classic pad Thai featuring spiralized zucchini noodles, tender shrimp, and a sweet-tangy sauce. Quick to prepare, packed with flavor, and perfect for weeknights or gatherings.
Ingredients
Scale
- 3 tablespoons tamari or low-sodium soy sauce (tamari for gluten-free)
- 2 tablespoons fish sauce
- 2 tablespoons pure maple syrup or honey
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon Sriracha or chili garlic sauce
- 1 pound large shrimp, peeled and deveined
- 3 medium zucchinis, spiralized into noodles (about 4 cups)
- 2 tablespoons avocado oil or light olive oil
- 2 large eggs (optional)
- 2 cloves garlic, minced
- 1 small shallot, thinly sliced
- 1 cup bean sprouts, rinsed
- 2 green onions, sliced
- 1/4 cup roasted peanuts, roughly chopped
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
- Crushed red pepper, for heat (optional)
Instructions
- Pat shrimp dry with paper towels. If using frozen, thaw fully and drain well. Season lightly with a pinch of salt. Set aside.
- Cut off the ends of each zucchini. Use a spiralizer to create long, even noodles. Place noodles on a clean towel and gently blot to remove excess moisture.
- In a small bowl, combine tamari (or soy sauce), fish sauce, maple syrup or honey, rice vinegar, lime juice, and Sriracha. Whisk until smooth and set aside.
- Heat 1 tablespoon avocado oil in a large non-stick skillet or wok over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side, until pink and just cooked through. Remove shrimp to a plate.
- Lower heat to medium. Add a splash more oil if needed. Crack eggs into the pan and scramble gently until just set. Push eggs to one side. (Skip if not using eggs.)
- Add minced garlic and sliced shallot to the pan. Sauté for 30 seconds until fragrant.
- Add spiralized zucchini noodles to the pan. Toss gently for 2-3 minutes until just tender, but still a bit crisp.
- Pour the pad Thai sauce over the noodles. Return cooked shrimp to the pan. Toss everything together for another 1-2 minutes to heat through and coat evenly.
- Fold in bean sprouts and half the sliced green onions. Cook for 1 more minute, just to soften the sprouts.
- Transfer pad Thai to serving plates. Top with roasted peanuts, fresh cilantro, remaining green onions, and lime wedges. Sprinkle with crushed red pepper if desired. Serve immediately.
Notes
For vegetarian, substitute tofu for shrimp and omit fish sauce. Do not overcook zucchini noodles to avoid sogginess. Prep all ingredients before cooking for best results. Adjust sauce ingredients to taste. Store leftovers in an airtight container for up to 2 days; reheat in a skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: About 1/4 of the rec
- Calories: 310
- Sugar: 8
- Sodium: 950
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 4
- Protein: 29
Keywords: pad thai, zucchini noodles, shrimp, gluten-free, healthy, low-carb, stir-fry, Thai, dinner, easy recipe