Zucchini Noodle Pad Thai

This vibrant Zucchini Noodle Pad Thai is a fresh, low-carb twist on the classic dish. Packed with bold flavors, it’s quick to make and perfect for a healthy dinner. Enjoy the zesty tamarind sauce and crunchy peanuts!

Ingredients

• 3 medium zucchini
• 1/2 lb shrimp, peeled and deveined
• 2 large eggs
• 1 cup bean sprouts
• 2 green onions, chopped
• 1/4 cup crushed peanuts
• 2 tbsp tamarind paste
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 lime, juiced
• 2 tbsp vegetable oil

Equipment

• Spiralizer
• Large skillet
• Mixing bowl

Instructions

1. Use a spiralizer to turn the zucchini into noodles. Set aside.
2. In a mixing bowl, combine tamarind paste, fish sauce, soy sauce, and lime juice to make the sauce.
3. Heat vegetable oil in a large skillet over medium heat. Cook shrimp until pink, about 2-3 minutes, then remove and set aside.
4. In the same skillet, scramble the eggs until fully cooked, then push to one side.
5. Add zucchini noodles and sauce to the skillet. Toss for 2-3 minutes until noodles soften.
6. Add shrimp, bean sprouts, and green onions. Stir-fry for 1-2 minutes.
7. Serve topped with crushed peanuts.