Print

Easy Low Carb Zucchini Noodle Pad Thai Recipe for Healthy Dinners

low carb zucchini noodle pad thai - featured image
Print Recipe

A quick and healthy take on traditional Pad Thai using spiralized zucchini noodles instead of rice noodles, delivering bold flavors with low carbs and gluten-free ingredients.

Ingredients

Scale
  • 3 medium-sized zucchini, spiralized into noodles
  • 8 oz (225 g) chicken breast, thinly sliced (can substitute shrimp or tofu)
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 3 stalks green onions, chopped
  • 1/4 cup (30 g) roasted peanuts, chopped
  • 2 tbsp tamarind paste
  • 2 tbsp fish sauce (use gluten-free if needed; vegan soy sauce or tamari can substitute)
  • 1 tbsp low sodium soy sauce
  • 1 tbsp brown sugar or coconut sugar
  • 1/2 tsp red chili flakes (optional)
  • 1 fresh lime, juiced, plus wedges for serving
  • 2 tbsp vegetable oil or avocado oil

Instructions

  1. Prepare the zucchini noodles: Using a spiralizer, create long noodles from the zucchini. Place them in a colander with a pinch of salt and let sit for 10 minutes to draw out excess moisture. Gently pat dry with paper towels.
  2. Mix the sauce: In a small bowl, combine tamarind paste, fish sauce, soy sauce, brown sugar, red chili flakes, and lime juice. Stir until sugar dissolves. Taste and adjust for balance.
  3. Cook the protein: Heat 1 tablespoon of oil in a skillet or wok over medium-high heat. Add sliced chicken, stirring frequently until cooked through and lightly browned, about 5-7 minutes. Remove from pan and set aside.
  4. Scramble the eggs: Add remaining oil to the pan and pour in beaten eggs. Let cook undisturbed for 30 seconds, then gently scramble until soft but fully cooked, about 2-3 minutes.
  5. Combine and stir-fry: Return chicken to the pan, add garlic and green onions, and stir for 1 minute until fragrant. Add zucchini noodles and pour in the sauce. Toss gently but quickly to coat evenly, cooking 2-3 minutes to keep noodles crisp.
  6. Serve: Transfer to plates and sprinkle with chopped peanuts and extra lime wedges. Optionally garnish with fresh cilantro or Thai basil.

Notes

Salt zucchini noodles and let them drain to prevent sogginess. Do not overcook zucchini noodles to maintain crunch. Adjust tamarind paste carefully to balance tanginess. Cook protein in batches if needed to avoid steaming. Prepping sauce and spiralizing zucchini ahead saves time. Reheat leftovers gently in a skillet with a splash of water; avoid microwaving to prevent sogginess.

Nutrition

Keywords: low carb, zucchini noodles, Pad Thai, healthy dinner, gluten-free, keto, stir-fry, tamarind paste, chicken, easy recipe

Find it online: https://vexifood.com/easy-low-carb-zucchini-noodle-pad-thai-recipe-for-healthy-dinners/