If you’ve ever wanted a healthier twist on a beloved classic, this Zucchini Noodle Shrimp Pad Thai Recipe is going to become your new go-to. Imagine all the vibrant flavors of traditional Pad Thai, but lighter and so fresh thanks to spiralized zucchini noodles replacing the heavy rice noodles. Juicy shrimp, crunchy bean sprouts, and a tangy-sweet sauce bring everything together in a dish that’s as satisfying as it is guilt-free. Perfect for a quick weeknight dinner that feels indulgent but fuels your body right, this recipe is bursting with texture and flavor in every bite.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating that famous Pad Thai magic while keeping things simple and fresh. From the tangy tamarind paste that adds authentic sour notes to the crunch of fresh peanuts, every element balances texture, flavor, and color beautifully.
- Tamarind paste: The key to that signature tangy taste that defines Pad Thai.
- Fish sauce (or soy sauce): Adds depth and umami, with soy sauce as a great vegetarian swap.
- Soy sauce or tamari: Enhances savoriness and saltiness without overpowering.
- Coconut sugar or brown sugar: Provides the perfect touch of sweetness to balance the tang and salt.
- Sriracha (optional): A kick of heat that wakes up the flavors if you like spice.
- Medium zucchinis (spiralized): The fresh, light noodle substitute that keeps the dish gluten-free and veggie-packed.
- Shrimp (peeled and deveined): Tender, juicy seafood that cooks quickly and complements the zoodles.
- Eggs (lightly beaten): Adds richness and a delicate texture to the stir-fry.
- Bean sprouts: Crisp and refreshing, they bring fantastic contrast.
- Green onions (sliced): Zesty and mild, lending a subtle onion flavor and vibrant color.
- Garlic (minced): Provides warm, savory aroma and depth.
- Vegetable or sesame oil: The cooking base that prevents sticking and adds subtle nutty notes if using sesame.
- Crushed peanuts: For that essential crunchy garnish and added protein.
- Fresh cilantro: Herbaceous brightness to finish the dish perfectly.
- Lime wedges: A squeeze of fresh citrus to bring everything to life on the palate.
- Red pepper flakes (optional): Sprinkle for extra heat if you like it fiery.
How to Make Zucchini Noodle Shrimp Pad Thai Recipe
Step 1: Prepare the Zucchini Noodles
Start by using a spiralizer to create about 4 cups of fresh zucchini noodles. These “zoodles” are delicate and juicy, so sprinkling them with a little salt and letting them sit in a colander for 10 to 15 minutes helps draw out excess moisture, preventing sogginess later on. After that, gently pat them dry with paper towels to keep them light and crisp when cooked.
Step 2: Cook the Shrimp
Heat one tablespoon of your chosen oil in a large skillet or wok over medium-high heat. Add the peeled and deveined shrimp and cook them for 2 to 3 minutes on each side until they turn pink and become opaque. You want them just cooked through and tender, not rubbery. Remove the shrimp and set them aside to keep the flavors pristine.
Step 3: Scramble the Eggs
In the same pan, add the remaining oil and pour in the lightly beaten eggs. Stir continuously to scramble until your eggs are just set and fluffy. Once done, remove the eggs and keep them with your shrimp for the final combination. This little extra step adds that indulgent richness typical of Pad Thai.
Step 4: Stir-Fry the Aromatics
Next, toss in the minced garlic and sliced green onions. Stir-fry them for about one minute, just until fragrant, releasing those irresistible aromas that signal you are on the right track to Pad Thai perfection.
Step 5: Make the Sauce
In a small bowl, whisk together the tamarind paste, fish sauce, soy sauce, coconut sugar, and optional sriracha. Stir until the sugar dissolves completely to ensure a smooth, balanced sauce. This mixture is where sweet, salty, tangy, and spicy harmonize, making this Zucchini Noodle Shrimp Pad Thai Recipe so crave-worthy.
Step 6: Combine Everything
Add the zucchini noodles to the skillet with your garlic and green onions, then pour the sauce on top. Toss everything gently but thoroughly to coat the zoodles so they soak up all those fantastic flavors. Finally, stir in the cooked shrimp, scrambled eggs, and crisp bean sprouts, heating everything through evenly.
Step 7: Serve and Garnish
Plate your Pad Thai immediately and finish it with a generous sprinkle of crushed peanuts, fresh cilantro leaves, and lime wedges on the side. If you want a bit more heat, dust with red pepper flakes. These final touches bring extra crunch, freshness, and zing to your beautifully vibrant dish.
How to Serve Zucchini Noodle Shrimp Pad Thai Recipe
Garnishes
Garnishing is where you elevate your Pad Thai from dinner to dining experience. Crushed peanuts add that perfect nuttiness and crunch, while fresh cilantro injects herbal brightness to each bite. Lime wedges are essential; a fresh squeeze awakens all the flavors, adding a lively citrus punch that cuts through the richness beautifully. For heat lovers, a sprinkle of red pepper flakes amps up the excitement.
Side Dishes
This Pad Thai dish is so packed with flavor and texture it can easily stand alone, but if you want to round out your meal, light sides are best. A simple cucumber salad with a tangy dressing complements the spicy, sweet notes perfectly. Steamed edamame or grilled veggies add freshness without competing with the main dish.
Creative Ways to Present
If you’re serving guests or just want to impress yourself, try piling your Pad Thai into colorful bowls or edible lettuce cups for a fun, hands-on experience. Garnish the plate artistically with extra lime slices and cilantro sprigs, or serve the crushed peanuts and chili flakes in small dishes so everyone can customize their own serving. Presentation adds to the joy of digging into this gorgeous recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Zucchini Noodle Shrimp Pad Thai Recipe stores well in an airtight container in the refrigerator for up to two days. The zoodles might soften a bit but reheating gently helps maintain texture. Keep garnishes like peanuts and lime separate to preserve their freshness.
Freezing
Because zucchini noodles release water when thawed, freezing this dish isn’t ideal if you want to keep the zoodles firm. However, if you must freeze, separate the shrimp and sauce mixture from the zoodles beforehand and thaw slowly, reheating the components separately for better results.
Reheating
Reheat your Pad Thai gently in a skillet over low to medium heat just until warmed through. Avoid microwave reheating when possible as it tends to make zoodles mushy. Adding a splash of water or lime juice during warming can help refresh the noodles’ texture.
FAQs
Can I use other types of noodles instead of zucchini noodles?
Absolutely! While zucchini noodles are a fantastic low-carb alternative, you can also use rice noodles or shirataki noodles if you prefer a more traditional texture. Just adjust cooking times accordingly to avoid overcooking.
Is this recipe suitable for vegetarians?
Yes! Simply swap the shrimp for tofu or extra vegetables and use soy sauce instead of fish sauce. The flavor will still be incredible and satisfying.
How spicy is this dish?
The spice level depends on how much sriracha and red pepper flakes you add. This recipe is customizable, so start with small amounts of heat and adjust to your personal taste.
Can I prepare the sauce in advance?
Definitely! The sauce can be mixed ahead of time and stored in the fridge for up to a week. Having it ready makes assembling the dish even quicker and easier.
What if I don’t have a spiralizer for the zucchini noodles?
No worries! You can use a julienne peeler or even purchase pre-spiralized zucchini noodles at many grocery stores. Just be sure to drain and pat them dry to avoid excess moisture.
Final Thoughts
This Zucchini Noodle Shrimp Pad Thai Recipe is one of those dishes that feels like a little celebration for your taste buds and your health all at once. It’s fresh, flavorful, and surprisingly simple to make, which means you can enjoy an exotic, restaurant-quality meal right at home any day of the week. I can’t wait for you to try it and watch how quickly it becomes a cherished favorite in your kitchen as well!
Print
Zucchini Noodle Shrimp Pad Thai Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Low Carb
Description
A light and healthy twist on traditional Pad Thai using zucchini noodles and succulent shrimp. This dish combines the tangy tamarind sauce, savory fish sauce, and a hint of sweetness, stir-fried with fresh vegetables, eggs, and peanuts for a perfect low-carb, flavorful meal ready in just 30 minutes.
Ingredients
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)
Main Ingredients
- 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)
Oils and Garnishes
- 2 tablespoons vegetable or sesame oil
- 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 sogginess 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 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 scrambled and fully set, then remove from the skillet and set aside with the shrimp.
- Stir-fry the aromatics: Add the minced garlic and sliced green onions to the same skillet. Stir-fry for about 1 minute until fragrant.
- Make the sauce: In a small bowl, combine tamarind paste, fish sauce, soy sauce, coconut sugar, and sriracha. Stir until the sugar dissolves completely.
- Combine everything: Add the zucchini noodles to the skillet with the garlic and green onions. Pour the sauce over the zoodles and toss to coat evenly. Add the cooked shrimp, scrambled eggs, and bean sprouts. Stir 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 if desired. Serve immediately for best flavor and texture.
Notes
- Spiralize zucchinis ahead of time and drain excess moisture to avoid soggy noodles.
- Adjust sweetness and heat levels by modifying the amount of coconut sugar and sriracha.
- For a vegetarian version, replace shrimp with tofu and use soy sauce instead of fish sauce.
- Serve immediately to preserve the crunch of the peanuts and freshness of the lime.
- Use a wok or large skillet for best stir-fry results and even cooking.
