Low-Carb Zucchini Pad Thai

This zucchini pad Thai offers a perfect low-carb twist on the classic Thai dish, swapping traditional rice noodles for spiralized zucchini while keeping all the bold, savory flavors intact. The homemade sauce strikes that perfect balance of sweet, sour, and umami that makes pad Thai so irresistible.

I first created this recipe when trying to find creative ways to use the mountain of zucchini from my summer garden. What started as an experiment quickly became my go-to weeknight dinner that even my noodle-obsessed husband requests regularly.

Ingredients

• Fresh zucchini: Spiralized into noodles creates the perfect al dente base that absorbs all the delicious sauce
• Lime juice: Provides essential brightness and acidity that balances the sweet and savory elements
• Soy sauce: Delivers that umami foundation that makes the sauce so craveable
• Chili sauce: Adds customizable heat level to suit your preference
• Honey or brown sugar: Contributes the signature sweetness pad Thai is known for
• Hoisin sauce: Brings depth and complexity that ties all flavors together
• Chopped peanuts: Provide crucial crunch and authentic flavor
• Cilantro or green onions: Add fresh herbal notes that lighten the dish

Step-by-Step Instructions

Prepare the Egg:

Cook the egg in a teaspoon of oil over medium low heat, gently scrambling until just set but not dry. The key is removing it from the pan while still slightly glossy so it remains tender when added back later. Set aside on a plate.

Create the Sauce Base:

Whisk together garlic, lime juice, soy sauce, chili sauce, honey, and hoisin until completely combined. Take care to press the garlic well to release its aromatic oils. This sauce is the heart of the dish so taste and adjust as needed before cooking.

Thicken the Sauce:

Return your pan to medium heat with the remaining tablespoon of oil. Pour in the whisked sauce mixture and allow it to simmer for 2 minutes to meld the flavors. Add the flour mixture next, stirring constantly to prevent lumps. Let it cook for 3 minutes until the sauce becomes glossy and coats the back of a spoon.

Cook the Zucchini Noodles:

Add spiralized zucchini directly to the sauce, gently tossing to coat each strand. Cook for just 2 to 3 minutes until the zucchini softens slightly but still maintains some texture. Overcooking will make the noodles release too much water and become mushy.

Finish and Garnish:

Fold the scrambled egg back into the noodles, breaking it into smaller pieces if necessary. Transfer to serving bowls and top generously with chopped peanuts and herbs. The garnishes provide essential texture contrast to the tender noodles.

The secret to this dish is getting the sauce consistency just right. I learned through many attempts that the flour slurry makes all the difference between a watery disappointment and a sauce that beautifully coats each zucchini strand. My daughter who normally picks around vegetables now requests this dish weekly.

Avoiding Watery Zucchini

Zucchini naturally releases moisture when cooked, which can lead to a soggy final dish. For best results, avoid salting the zucchini before cooking as this draws out more moisture. Instead, cook the zucchini quickly over medium high heat just until tender but still slightly firm. If your spiralized zucchini seems particularly wet, you can place it on paper towels for a few minutes before adding to the pan.

Make It Your Own

This recipe serves as a wonderful base for customization. For additional protein, add thinly sliced chicken breast at the beginning of cooking, or toss in some shrimp during the last few minutes. Tofu works beautifully too when pressed and pan fried before adding to the dish. Vegetable additions like thinly sliced bell peppers, bean sprouts, or snap peas complement the zucchini noodles wonderfully. Just be careful not to overcrowd the pan.

Storage And Reheating

Zucchini pad Thai is best enjoyed immediately after cooking while the noodles maintain their texture. However, leftovers can be stored in an airtight container in the refrigerator for up to two days. When reheating, use a skillet rather than a microwave and add a splash of water or broth to revive the sauce. Be aware that the zucchini will soften considerably upon reheating, but the flavors actually develop nicely overnight.

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Enjoy this zucchini pad Thai as a fresh, healthy twist on a timeless favorite!

Frequently Asked Questions

→ Can I use other vegetables instead of zucchini?

Yes, you can substitute zucchini with vegetables like cucumber, carrots, or even spaghetti squash if you prefer.

→ How do I make this dish spicier?

To increase the spice level, add extra chili sauce, red pepper flakes, or fresh chopped chilies to the sauce.

→ Can I use pre-made zucchini noodles?

Absolutely! Pre-made zucchini noodles can save time and work just as well. Just ensure they aren't too watery.

→ What can I substitute for soy sauce?

You can use tamari or coconut aminos as a gluten-free option, or even fish sauce for added depth of flavor.

→ How do I thicken the sauce without flour?

Instead of flour, you can use cornstarch or arrowroot powder dissolved in water to thicken the sauce.

→ What protein options can I add?

Feel free to add shrimp, chicken, tofu, or beef for extra protein, sautéing them before adding the sauce.