Description
Discover a healthy twist on classic flavors with our Zucchini Noodle Pad Thai with Shrimp. Quick to prepare—enjoy this delightful dish today!
Ingredients
Scale
- 3 medium zucchinis (spiralized)
- 1 pound shrimp (peeled and deveined)
- 2 tablespoons tamarind paste
- 1 tablespoon soy sauce or tamari
- 1 cup bean sprouts
- 2 large eggs (lightly beaten)
- 2 tablespoons vegetable oil
- 1–2 teaspoons coconut sugar or brown sugar (adjust for sweetness)
- 1 teaspoon sriracha (optional, for heat)
- 2 cloves garlic (minced)
- 3 green onions (sliced)
- ¼ cup crushed peanuts
- Fresh cilantro (about ¼ cup)
- Lime wedges (for serving)
- Red pepper flakes (optional, for extra heat)
Instructions
- Prepare the sauce by mixing tamarind paste, soy sauce, coconut sugar, and sriracha in a bowl.
- Spiralize the zucchinis into noodles and set aside.
- Heat vegetable oil in a skillet over medium-high heat and cook shrimp until pink (about 3-4 minutes).
- Push shrimp to one side of the skillet, add beaten eggs, and scramble until just set.
- Add garlic and zucchini noodles; pour in the prepared sauce. Stir gently until well mixed.
- Fold in bean sprouts and sliced green onions just before serving.
- Plate the dish and garnish with crushed peanuts, fresh cilantro, and lime wedges.
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 375
- Sugar: 5g
- Sodium: 865mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 240mg