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Zucchini Pad Thai Low Carb

Zucchini Pad Thai Low Carb
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Zucchini Pad Thai Low Carb is a fresh and healthy twist on the classic Thai noodle dish, replacing traditional noodles with light and crunchy zucchini noodles. This vibrant recipe combines shrimp or chicken protein, eggs, fresh vegetables, and a tangy, flavorful sauce made with tamarind paste, fish sauce, and lime juice. It’s quick to prepare, keto-friendly, gluten-free, and perfect for anyone looking for a colorful, nutrient-packed meal that’s satisfyingly delicious with fewer carbs.

Ingredients

Scale

Zucchini Noodles and Vegetables

  • 2 medium zucchinis, spiralized into noodles
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 2 green onions, chopped
  • 1/4 cup fresh cilantro, chopped
  • Optional: Red chili flakes, to taste

Protein and Eggs

  • 8 oz shrimp or chicken breast, peeled and deveined or thinly sliced
  • 2 large eggs

Sauce

  • 1 1/2 tbsp tamarind paste
  • 1 tbsp fish sauce (or tamari for vegan version)
  • 1 tbsp fresh lime juice
  • 1 tsp sweetener (e.g., coconut sugar or brown sugar)

Toppings and Garnishes

  • 1/4 cup roasted peanuts, chopped
  • Additional lime wedges
  • Extra chopped cilantro
  • Extra chili flakes (optional)

Instructions

  1. Prepare the zucchini noodles: Use a spiralizer or vegetable peeler to create long, thin zucchini noodles. Pat them dry thoroughly with paper towels to remove excess moisture, preventing the dish from becoming watery.
  2. Cook the protein and aromatics: Heat a little oil in a skillet over medium heat. Sauté the minced garlic and shallots until fragrant, about 1-2 minutes. Add shrimp, chicken, or tofu, then cook until fully done and opaque, building a savory base for the dish.
  3. Scramble the eggs: Push the cooked protein to one side of the skillet. Crack the eggs into the empty side and gently scramble until just set, creating a creamy texture that enriches the dish.
  4. Stir in the sauce and zucchini noodles: In a small bowl, mix tamarind paste, fish sauce, lime juice, and sweetener to make the sauce. Pour the sauce over the skillet contents, add zucchini noodles, and toss quickly on medium-high heat for 2-3 minutes until the noodles are just tender but still hold their crunch.
  5. Add final touches: Turn off the heat. Sprinkle chopped peanuts, green onions, cilantro, and red chili flakes over the skillet. Give everything a quick toss to combine flavors, then serve immediately to enjoy the optimal texture and taste.

Notes

  • Don’t overcook zucchini noodles; keep them al dente for the ideal bite and to avoid mushiness.
  • Pat dry zucchini noodles thoroughly to maintain sauce consistency and prevent watered-down flavors.
  • Adjust the balance of sweet, sour, and salty sauces to suit your taste preferences.
  • Use fresh herbs like cilantro and green onions to brighten the dish just before serving.
  • Serve immediately, as this dish tastes best fresh and loses texture if left to sit.

Nutrition

Keywords: Zucchini Pad Thai, Low Carb Pad Thai, Keto Pad Thai, Gluten Free Thai Recipe, Healthy Pad Thai, Zucchini Noodles, Thai Dinner

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