Description
Enjoy a healthy and quick Pad Thai experience with these zoodles! This recipe offers a delicious low-carb alternative to the classic takeout dish, ready in just 20 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- 2 medium zucchinis, spiralized
- 1/4 cup unsalted peanuts, chopped
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (or more, to taste)
- 1 teaspoon sesame oil
- 1 lime, cut into wedges
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
- Add spiralized zucchini noodles to the skillet and stir-fry for 2-3 minutes until slightly tender-crisp.
- In a small bowl, whisk together soy sauce, rice vinegar, sriracha, and sesame oil.
- Pour the sauce over the zoodles in the skillet. Toss to coat evenly.
- Return the cooked shrimp to the skillet and toss with the zoodles and sauce.
- Serve immediately, garnished with chopped peanuts, fresh cilantro, and lime wedges.
Notes
- For a vegetarian option, substitute tofu or edamame for the shrimp.
- Adjust sriracha to your preferred level of spice.
- If you don’t have a spiralizer, you can use a vegetable peeler to create wide ribbons or julienne the zucchini.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350
- Sugar: Approximately 8g
- Sodium: Approximately 600mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 3g
- Unsaturated Fat: Approximately 17g
- Trans Fat: 0g
- Carbohydrates: Approximately 15g
- Fiber: Approximately 4g
- Protein: Approximately 25g
- Cholesterol: Approximately 150mg