Print

Fresh Summer Zucchini Noodle Pad Thai

fresh summer zucchini noodle pad thai - featured image
Print Recipe

A light, zingy, and fresh take on traditional Pad Thai using spiralized zucchini noodles, tangy tamarind sauce, and crunchy peanuts. Perfect for a quick, healthy summer dinner.

Ingredients

Scale
  • 4 medium zucchini, spiralized
  • 3 tablespoons tamarind paste
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon fish sauce (optional)
  • 2 teaspoons coconut sugar or brown sugar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili garlic sauce or Sriracha
  • 1 tablespoon vegetable oil or avocado oil
  • 2 cloves garlic, minced
  • 1 cup shredded carrots
  • 2 green onions, sliced thin
  • 1/2 cup bean sprouts (optional)
  • 1/4 cup roasted peanuts, roughly chopped
  • Fresh cilantro leaves
  • Extra lime wedges

Instructions

  1. Rinse the zucchini and trim the ends. Using a spiralizer, create noodles and place them in a colander. Lightly salt the noodles and let them sit for 10 minutes to draw out excess moisture. Gently squeeze with a paper towel to dry further.
  2. In a small bowl, whisk together tamarind paste, soy sauce, fish sauce (if using), coconut sugar, lime juice, and chili garlic sauce. Taste and adjust the balance between tangy, sweet, and spicy.
  3. Mince garlic, shred carrots, slice green onions, and have bean sprouts and peanuts ready.
  4. Heat oil in a large skillet or wok over medium-high heat. Add garlic and sauté for 30 seconds until fragrant but not browned. Add shredded carrots and green onions, stirring for 2 minutes until just softened.
  5. Add the dried zucchini noodles and prepared sauce to the skillet. Toss gently but quickly to coat evenly. Cook for 2-3 minutes to warm the noodles without making them mushy. Add bean sprouts in the last minute and stir through.
  6. Transfer the Pad Thai to serving plates. Sprinkle with roasted peanuts and fresh cilantro. Serve with lime wedges immediately.

Notes

Do not overcook zucchini noodles to keep them crisp. Salting and draining noodles before cooking prevents sogginess. Toast peanuts for extra flavor. Adjust chili garlic sauce to taste. If tamarind paste is thick, dilute slightly before mixing. Leftovers keep up to 2 days refrigerated; reheat gently with splash of water or lime juice.

Nutrition

Keywords: zucchini noodles, pad thai, healthy dinner, summer recipe, gluten-free, vegan option, quick meal, low carb

Find it online: https://tempotaste.com/fresh-summer-zucchini-noodle-pad-thai-recipe-easy-healthy-dinner-ideas/