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Easy Low Carb Zucchini Noodle Pad Thai

low carb zucchini noodle pad thai - featured image
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A quick, healthy, and flavorful Pad Thai recipe using spiralized zucchini noodles instead of traditional rice noodles, perfect for a low-carb meal.

Ingredients

Scale
  • 3 medium zucchini (about 500g), spiralized into noodles
  • 1 tablespoon avocado oil or neutral oil
  • 3 tablespoons tamarind paste (pure, unsweetened)
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon natural peanut butter (smooth or crunchy)
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 tablespoon coconut sugar or brown sugar
  • 1 teaspoon chili garlic sauce or Sriracha
  • 1/4 cup roasted peanuts, roughly chopped
  • 2 green onions, sliced thinly
  • 1/4 cup fresh cilantro leaves (optional)
  • 1 lime wedge per serving
  • Optional protein: cooked shrimp, chicken, or tofu

Instructions

  1. Wash and dry the zucchini. Using a spiralizer, create noodles from each zucchini. If using a peeler, cut long ribbons then slice into noodle-like strands. Place noodles in a colander, sprinkle lightly with salt, and let sit for 10 minutes to draw out excess moisture.
  2. In a mixing bowl, whisk together tamarind paste, soy sauce, peanut butter, lime juice, coconut sugar, and chili garlic sauce until smooth and well combined. Adjust seasoning to taste.
  3. Heat avocado oil in a large non-stick skillet or wok over medium-high heat. Add zucchini noodles in batches to avoid overcrowding. Stir-fry for 2-3 minutes until noodles soften but remain slightly crunchy.
  4. Pour the prepared sauce over the noodles in the pan. Toss gently to coat evenly. Cook for another 1-2 minutes until sauce thickens slightly.
  5. If using, stir in cooked shrimp, chicken, or tofu to warm through.
  6. Remove from heat. Sprinkle chopped roasted peanuts and sliced green onions on top. Add fresh cilantro and a squeeze of lime before serving.

Notes

[‘Salting zucchini noodles and letting them rest for 10 minutes helps prevent sogginess by drawing out moisture.’, ‘Use a hot pan to get a subtle smoky wok flavor.’, ‘Be gentle when tossing noodles to avoid breaking them.’, ‘Adjust lime, sugar, and chili to balance the sauce to your taste.’, ‘Cook noodles in batches to avoid overcrowding and steaming.’, ‘Use natural, unsweetened peanut butter to keep flavors authentic.’, ‘Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently in a skillet to avoid sogginess.’]

Nutrition

Keywords: low carb, zucchini noodles, pad thai, healthy, quick dinner, gluten-free, vegetarian option

Find it online: https://avabake.com/easy-low-carb-zucchini-noodle-pad-thai-recipe-perfect-for-quick-healthy-meals/