Zoodle Pad Thai

This Zoodle Pad Thai is a healthy, low-carb twist on the classic Thai noodle dish, using zucchini noodles (or “zoodles”) in place of traditional rice noodles. Light and refreshing, yet packed with flavor, this dish is perfect for anyone looking to enjoy the savory, tangy, and slightly sweet flavors of Pad Thai without the heaviness of traditional noodles. Zoodles are an excellent substitute because they absorb the rich flavors of the sauce while remaining crisp and fresh. Tossed with a savory tamarind sauce, crunchy peanuts, fresh herbs, and a hint of lime, this vibrant dish is just as satisfying as the original—without the carbs! It’s a great option for a quick weeknight dinner or a healthy meal prep recipe.

Ingredients:

For the Zoodles:

• 4 medium zucchinis, spiralized into noodles (or about 4 cups of zoodles)
• 1 tablespoon olive oil or sesame oil

For the Pad Thai Sauce:

• 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon tamarind paste (or substitute with 1 tablespoon lime juice and 1 teaspoon sugar)
• 1 tablespoon honey or maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha or chili paste (optional, for heat)
• 1 tablespoon lime juice (freshly squeezed)
• 1 clove garlic, minced
• 1 teaspoon grated ginger

For the Pad Thai:

• 1/2 cup cooked chicken, shrimp, or tofu (optional, for protein)
• 2 eggs, lightly beaten
• 1/4 cup roasted peanuts, chopped
• 2 tablespoons fresh cilantro, chopped
• 2 green onions, thinly sliced
• Lime wedges, for serving
• 1/4 cup shredded carrots (optional, for extra crunch)

Instructions:

1. Prepare the Zoodles: Heat the olive oil or sesame oil in a large skillet or wok over medium-high heat. Add the spiralized zucchini noodles (zoodles) to the pan and sauté for 3-4 minutes, or until just tender. You want them to remain slightly crisp, so avoid overcooking. Once done, remove from the skillet and set aside.
2. Make the Pad Thai Sauce: In a small bowl, whisk together the fish sauce, tamarind paste, honey, rice vinegar, sriracha, lime juice, garlic, and ginger until well combined. Taste and adjust seasoning, adding more lime juice or honey if desired for balance.
3. Cook the Protein (optional): If you’re using chicken, shrimp, or tofu, cook it in the same skillet over medium-high heat until cooked through. Remove from the pan and set aside.
4. Scramble the Eggs: In the same skillet, add a little more oil if necessary, then pour in the beaten eggs. Scramble them for about 1-2 minutes, until just set. Push the eggs to the side of the pan and set aside.
5. Combine Everything: Return the cooked zoodles to the skillet along with the cooked protein (chicken, shrimp, or tofu) and scrambled eggs. Pour the Pad Thai sauce over the top and toss everything together until well coated and heated through. You can add the shredded carrots here if you’re using them.
6. Garnish and Serve: Serve the Zoodle Pad Thai immediately, garnished with chopped peanuts, fresh cilantro, green onions, and lime wedges. For extra flavor, you can drizzle a bit more lime juice over the top.