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
Scale
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.
