Low-Carb Delight: Zucchini Pad Thai (Print version)
A fast low-carb zucchini Pad Thai with shrimp, egg, crunchy vegetables, peanuts, lime, and a tangy tamarind sauce.
# Ingredients:
For the zucchini noodles
01 -
4 medium zucchini (about 1 1/2 lb / 680 g), spiralized
02 -
3/4 teaspoon fine sea salt
For the sauce
03 -
2 tablespoons tamarind concentrate
04 -
1 1/2 tablespoons fish sauce
05 -
1 tablespoon gluten-free tamari
06 -
1 tablespoon fresh lime juice
07 -
1-2 teaspoons monk fruit sweetener or allulose
08 -
1 teaspoon chili garlic sauce, plus more to taste
09 -
2 tablespoons water
For the stir-fry
10 -
1 lb (450 g) large shrimp, peeled and deveined
11 -
1/4 teaspoon black pepper
12 -
2 tablespoons avocado oil, divided
13 -
3 cloves garlic, minced
14 -
3 scallions, white and green parts separated and sliced
15 -
2 large eggs, lightly beaten
16 -
1 red bell pepper, thinly sliced
17 -
1 1/2 cups (120 g) bean sprouts
18 -
1/3 cup (40 g) roasted peanuts, chopped
19 -
1/2 cup fresh cilantro leaves
20 -
Lime wedges, for serving
# Instructions:
01 -
Place the spiralized zucchini in a colander and toss with the salt. Let stand for 10 minutes, then blot very dry with paper towels.
02 -
Whisk tamarind concentrate, fish sauce, tamari, lime juice, sweetener, chili garlic sauce, and water in a small bowl until smooth.
03 -
Pat the shrimp dry and season with black pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook shrimp for 1-2 minutes per side until pink and opaque, then transfer to a plate.
04 -
Add the remaining oil to the skillet. Cook garlic and the white scallion parts for 30 seconds. Push them to one side, add the eggs, and scramble until softly set.
05 -
Add bell pepper and bean sprouts. Stir-fry for 1-2 minutes until bright and barely tender.
06 -
Return the shrimp and add the drained zucchini noodles. Pour in the sauce and toss for 1-2 minutes, just until the zoodles are warm and glossy. Serve with peanuts, cilantro, scallion greens, and lime wedges.
# Good to know:
01 -
Best served immediately so the zucchini noodles stay lightly crisp.
02 -
For meal prep, spiralize and drain the zucchini ahead, then cook right before eating.
03 -
Use tamari labeled gluten-free if cooking for someone avoiding gluten.