Description
A quick and easy 20-minute Pad Thai recipe using zucchini noodles and a tangy, sugar-free sauce that balances savory, tart, and nutty flavors for a healthy twist on the classic dish.
Ingredients
- 3 medium-sized zucchinis, spiralized into noodles
- 3 tablespoons peanut butter (creamy or natural, no added sugar or salt preferred)
- 3 tablespoons tamari or soy sauce
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 stalks green onions, thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 2 large eggs, lightly beaten (optional)
- 1/4 cup roasted peanuts, roughly chopped
- 1 teaspoon sesame oil
- 1 tablespoon neutral cooking oil (avocado or canola)
- A handful fresh cilantro, chopped (optional)
Instructions
- Wash and dry the zucchinis. Use a spiralizer to create noodles, then place them in a colander and sprinkle a pinch of salt to draw out excess moisture. Let sit for 10 minutes.
- In a small bowl, whisk together peanut butter, tamari, lime juice, minced garlic, grated ginger, and crushed red pepper flakes (if using). Add a teaspoon of warm water if the sauce is too thick.
- Heat half the cooking oil in a large non-stick skillet or wok over medium heat. Pour in the beaten eggs and scramble gently until just cooked but still soft. Remove from skillet and set aside.
- Add the remaining oil to the skillet. Toss in the carrots and green onions, cooking for 2-3 minutes until slightly softened but still crisp.
- Rinse the zucchini noodles to remove excess salt, then pat dry with paper towels. Add noodles to the skillet with the veggies and toss gently on medium-high heat for 2-3 minutes, keeping them slightly firm.
- Pour the prepared sauce over the noodles and veggies. Toss to coat evenly. Return the scrambled eggs to the skillet and gently fold in. Cook for another 1-2 minutes until heated through.
- Remove from heat. Drizzle sesame oil over the top and toss lightly. Plate the pad Thai and sprinkle with chopped roasted peanuts and fresh cilantro.
Notes
Salting zucchini noodles before cooking draws out moisture to prevent sogginess. Use fresh ginger and garlic for best flavor. Cook noodles quickly over medium heat to keep texture. Sauce can be loosened with warm water if too thick. For nut-free version, substitute peanut butter with sunflower seed butter and peanuts with toasted pumpkin seeds. Eggs can be swapped with tofu or shrimp for protein variations. Avoid microwaving leftovers to maintain noodle texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (half the
- Calories: 280
- Sugar: 3
- Sodium: 700
- Fat: 18
- Saturated Fat: 2
- Carbohydrates: 15
- Fiber: 3
- Protein: 12
Keywords: zucchini noodles, pad thai, healthy, sugar-free, low carb, gluten-free, quick dinner, easy recipe, peanut sauce