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Easy Zucchini Noodle Pad Thai Delight

zucchini noodle pad thai - featured image
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A quick and healthy twist on classic pad thai using zucchini noodles instead of rice noodles, featuring a tangy, slightly sweet sauce with fresh veggies and optional protein.

Ingredients

Scale
  • 3 medium zucchinis, spiralized into noodles (substitute with yellow squash if desired)
  • 8 oz chicken breast or tofu, cut into bite-sized pieces (optional for vegan version)
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 3 stalks green onions, sliced thin
  • 1 medium carrot, julienned or shredded
  • ½ cup peanuts, chopped (preferably unsalted)
  • 1 cup bean sprouts (optional)
  • 2 tablespoons tamarind paste
  • 2 tablespoons fish sauce (substitute soy sauce for vegetarian/vegan option)
  • 1 tablespoon brown sugar or palm sugar
  • Juice of 1 fresh lime
  • ½ teaspoon red chili flakes
  • 2 tablespoons neutral oil (canola or avocado oil)

Instructions

  1. Prepare the zucchini noodles using a spiralizer. Place noodles in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes to draw out excess water. Pat dry with paper towels.
  2. In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, fresh lime juice, and red chili flakes. Adjust seasoning to taste.
  3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add chicken or tofu and cook for 5-7 minutes until cooked through and lightly browned. Remove and set aside.
  4. In the same skillet, add more oil if needed. Pour in beaten eggs and scramble gently until just set. Remove and set aside with the protein.
  5. Add remaining oil and minced garlic to the skillet. Sauté for about 30 seconds until fragrant. Add julienned carrot and green onions, cooking for 2-3 minutes until tender-crisp.
  6. Return protein and scrambled eggs to the skillet. Toss in zucchini noodles and pour over the sauce. Gently toss everything together for 2-3 minutes until noodles are warmed through but still crisp. Avoid overcooking.
  7. Remove from heat and fold in bean sprouts if using. Sprinkle chopped peanuts on top and serve with extra lime wedges.

Notes

Salt zucchini noodles and let them sit to draw out moisture before cooking to prevent sogginess. Avoid overcooking zucchini noodles to keep them crisp. Toast peanuts lightly before chopping for enhanced flavor. Scramble eggs separately to control texture. If tamarind paste is unavailable, mix lime juice, brown sugar, and soy sauce as a substitute.

Nutrition

Keywords: zucchini noodles, pad thai, healthy dinner, low carb, gluten free, quick recipe, vegan option, Thai cuisine

Find it online: https://tempotaste.com/easy-zucchini-noodle-pad-thai-delight-recipe-for-healthy-dinner/