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Easy Low-Carb Zucchini Noodle Pad Thai Recipe with 5 Simple Steps

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A fresh, light, and low-carb take on classic Pad Thai using zucchini noodles, delivering authentic tangy, salty, and nutty flavors without the carb overload. Perfect for quick weeknight dinners or light lunches.

Ingredients

Scale
  • 3 medium zucchinis, spiralized into noodles
  • 8 ounces chicken breast or shrimp, cut into bite-sized pieces (optional)
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 3 stalks green onions, chopped
  • 1 cup bean sprouts, rinsed
  • 1/3 cup peanuts, chopped and toasted
  • 1 fresh lime, cut into wedges
  • 2 tablespoons oil (avocado or peanut oil preferred)
  • 2 tablespoons tamarind paste
  • 2 tablespoons fish sauce (or soy sauce for vegetarian)
  • 1 tablespoon coconut sugar or brown sugar
  • 1 teaspoon chili flakes or sriracha

Instructions

  1. Wash and dry zucchinis thoroughly to reduce excess moisture. Using a spiralizer, create noodles and place them in a colander with a pinch of salt. Let sit for 10-15 minutes to draw out water, then gently squeeze the noodles in a clean kitchen towel to remove extra moisture.
  2. In a small bowl, whisk together tamarind paste, fish sauce, coconut sugar, and chili flakes until smooth. Set aside.
  3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add chicken or shrimp and cook until opaque and just cooked through (about 4-5 minutes). Remove from pan and set aside. If using tofu, cook until golden on all sides.
  4. Add remaining oil to the pan. Pour in beaten eggs and gently scramble until just set but still moist. Remove and set aside with protein.
  5. Add garlic and green onions to the hot pan, sauté for 30 seconds until fragrant. Toss in zucchini noodles and stir-fry for 2-3 minutes on high heat until tender-crisp.
  6. Return cooked protein and eggs to the pan. Pour sauce over everything and toss gently to coat evenly. Add bean sprouts and half the peanuts, stir just to combine and heat through.
  7. Plate the zucchini noodle Pad Thai and garnish with remaining peanuts and lime wedges. Squeeze fresh lime juice over the top before eating.

Notes

Drain zucchini noodles well to avoid sogginess. Use high heat and quick cooking to keep noodles tender-crisp. Pre-toast peanuts in a dry pan for enhanced flavor. For vegetarian or gluten-free versions, substitute fish sauce with soy sauce or tamari and protein with tofu. Leftovers keep up to 2 days refrigerated; reheat gently in a skillet to maintain texture.

Nutrition

Keywords: low-carb, zucchini noodles, Pad Thai, healthy, quick dinner, gluten-free, keto, paleo, stir-fry

Find it online: https://breezybake.com/easy-low-carb-zucchini-noodle-pad-thai-recipe-with-5-simple-steps/