Description
Zucchini Noodle Pad Thai is a vibrant twist on the classic dish, combining fresh zucchini noodles with bold flavors of tamarind and lime. This quick and healthy recipe is perfect for weeknight dinners or gatherings, offering a satisfying crunch from peanuts and a delightful aroma that fills your kitchen. Packed with nutrients and customizable to suit your taste, this dish will impress friends and family alike. Enjoy the guilt-free indulgence of Zucchini Noodle Pad Thai that turns any meal into a special occasion.
Ingredients
- 2 medium zucchinis (spiralized)
- 4 oz rice noodles
- 1/2 cup unsalted roasted peanuts (roughly chopped)
- 3 green onions (sliced)
- 1 tbsp tamarind paste
- 2 tbsp low-sodium soy sauce
- Juice of 1 lime
- 2 cloves garlic (minced)
- 2 large eggs (lightly beaten)
- 1/4 tsp red pepper flakes (adjust to taste)
Instructions
- Spiralize zucchinis into noodles and set aside.
- Cook rice noodles according to package instructions until tender but al dente. Drain and rinse under cold water.
- In a skillet, heat oil over medium heat. Sauté garlic until fragrant, about 2 minutes.
- Add zucchini noodles, tamarind paste, soy sauce, lime juice, and red pepper flakes. Stir-fry for 3-5 minutes until heated through.
- Push noodles to one side; scramble eggs in the other side until cooked through, then mix together.
- Stir in chopped peanuts for added crunch.
- Serve hot, garnished with green onions and extra peanuts if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 380
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 180mg
Keywords: For added protein, feel free to swap in shrimp or tofu. To enhance flavor, cook proteins before adding zucchini noodles into the same pan. Store leftovers in an airtight container for up to three days; reheat gently on the stovetop.