Fresh and Flavorful Zucchini Pad Thai with a Twist (Print version)
A bright zucchini noodle pad Thai with shrimp, egg, peanuts, bean sprouts, and a tangy tamarind-lime sauce.
# Ingredients:
For the sauce
01 -
3 tablespoons tamarind concentrate
02 -
2 tablespoons fish sauce
03 -
1 tablespoon gluten-free tamari
04 -
2 tablespoons brown sugar or coconut sugar
05 -
1 tablespoon fresh lime juice, plus wedges for serving
06 -
1 teaspoon chili garlic sauce, or more to taste
07 -
2 tablespoons water
For the pad Thai
08 -
4 medium zucchini, spiralized into noodles, about 1 1/2 lb (680 g)
09 -
1/2 teaspoon fine salt, divided
10 -
3 tablespoons avocado oil or neutral oil, divided
11 -
2 large eggs, beaten
12 -
1 lb (450 g) large shrimp, peeled and deveined
13 -
1 medium carrot, cut into thin matchsticks
14 -
1 red bell pepper, thinly sliced
15 -
3 scallions, sliced, white and green parts separated
16 -
2 cups (120 g) fresh bean sprouts
17 -
1/3 cup (45 g) roasted peanuts, chopped
18 -
1/3 cup chopped fresh cilantro
# Instructions:
01 -
Place the zucchini noodles in a colander and toss with 1/4 teaspoon salt. Let stand for 10 minutes, then blot well with a clean towel to remove excess moisture.
02 -
Whisk the tamarind concentrate, fish sauce, tamari, brown sugar, lime juice, chili garlic sauce, and water in a small bowl until the sugar dissolves.
03 -
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the eggs and cook, stirring, until softly set. Transfer to a plate.
04 -
Pat the shrimp dry and season with the remaining 1/4 teaspoon salt. Add 1 tablespoon oil to the pan and cook the shrimp for 1-2 minutes per side, until pink and opaque. Transfer to the plate with the eggs.
05 -
Add the remaining 1 tablespoon oil to the pan. Add the carrot, bell pepper, and scallion whites. Stir-fry for 1-2 minutes, just until bright and slightly tender.
06 -
Add the zucchini noodles and sauce. Toss for 1-2 minutes until coated and hot, then return the shrimp and eggs. Fold in bean sprouts, peanuts, cilantro, and scallion greens. Serve right away with lime wedges.
# Good to know:
01 -
Best served immediately so the zucchini noodles stay crisp-tender.
02 -
For a stronger pad Thai flavor, add another teaspoon of tamarind or fish sauce after tasting.
03 -
Use tamari instead of soy sauce to keep the recipe gluten-free.