Description
Zucchini pad thai delight weaves authentic Thai street flavors into a low-carb culinary experience. Crisp zucchini noodles dance with tangy sauce, creating a refreshing meal you’ll savor to the last bite.
Ingredients
Scale
Main Ingredients:
- 2 medium zucchini, spiralized
- 1 large egg
- 1/3 cup chopped peanuts
Sauce and Seasoning Ingredients:
- 2 tablespoons (30 ml) fresh lime juice
- 1 tablespoon (15 ml) low sodium soy sauce
- 1 tablespoon (15 ml) chili sauce
- 1 tablespoon (15 ml) honey or light brown sugar
- 1 tablespoon (15 ml) hoisin sauce
- 1 tablespoon (15 ml) all-purpose flour dissolved in 1 tablespoon (15 ml) of water (or cornstarch)
- 1 garlic clove, minced
Cooking Ingredients:
- 1 tablespoon (15 ml) plus 1 teaspoon (5 ml) vegetable or coconut oil
- Cilantro or sliced green onion for garnish
Instructions
- Gently scramble the egg in a skillet with 1 teaspoon of oil over medium-low heat until fully cooked. Transfer the scrambled egg to a separate plate and set aside.
- Create the sauce by whisking together minced garlic, tangy lime juice, savory soy sauce, spicy chili sauce, sweet honey, and rich hoisin sauce in a mixing bowl.
- Return the skillet to medium heat, adding the remaining oil. Pour the prepared sauce into the pan and simmer for 2 minutes. Incorporate the flour-water mixture, stirring consistently until the sauce thickens and reduces, approximately 3 minutes.
- Add the spiralized zucchini noodles to the skillet, tossing thoroughly to coat with the sauce. Cook for 2-3 minutes, ensuring the zucchini becomes tender but maintains a slight crunch.
- Reintroduce the scrambled egg into the skillet, gently folding it through the zucchini noodles. Enhance the dish with a sprinkle of crushed peanuts, fresh cilantro leaves, and thinly sliced green onions. Serve immediately while the noodles are warm and sauce is vibrant.
Notes
- Slice zucchini noodles evenly to ensure uniform cooking and prevent mushy textures.
- Use a spiralizer or sharp vegetable peeler to create consistent, thin zucchini strands for best results.
- Pat zucchini noodles with paper towels to remove excess moisture before cooking, preventing watery sauce.
- Adjust sauce sweetness by using less honey or substituting with sugar-free alternatives for low-carb diets.
- Quick cooking prevents zucchini from becoming soggy, maintaining a fresh, al dente texture.
- Swap traditional soy sauce with tamari or coconut aminos for gluten-free version.
- Add protein like tofu, shrimp, or chicken to make the dish more substantial and nutritionally balanced.
- Customize heat levels by adjusting chili sauce quantity or using sriracha for extra kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 2
- Calories: 365
- Sugar: 9g
- Sodium: 270mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg