Ingredients
3 large zucchinis, spiralized
1 lb large shrimp, peeled and deveined
2 tablespoons avocado oil
2 large eggs, lightly beaten
3 cloves garlic, minced
1 shallot, finely diced
1 cup bean sprouts
1/4 cup crushed roasted peanuts
2 tablespoons tamarind paste
2 tablespoons fish sauce
1 tablespoon coconut sugar
1/2 teaspoon red pepper flakes
Fresh cilantro and lime wedges for garnish
Instructions
Step 1: Prepare the Pad Thai sauce by whisking together the tamarind paste, fish sauce, coconut sugar, and red pepper flakes in a small bowl; set aside.
Step 2: Spiralize the zucchini and place them on paper towels to absorb any excess moisture while you prep the other ingredients.
Step 3: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink. Remove and set aside.
Step 4: Add the remaining oil to the pan. Sauté the garlic and shallot for 1 minute until fragrant. Push them to one side and pour in the beaten eggs, scrambling them until just set.
Step 5: Add the zucchini noodles to the wok. Toss frequently for 2 minutes. Add the sauce, cooked shrimp, and bean sprouts. Toss for another 1 minute until everything is well coated and heated through.
Step 6: Remove from heat immediately to prevent the zoodles from getting soggy. Garnish with peanuts, cilantro, and lime wedges.
Notes
Do not overcook the zucchini! Two minutes is usually enough to soften them while keeping a slight ‘al dente’ bite.
- Prep Time: PT15M
- Cook Time: PT10M
- Category: Healthy Dinner
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 315 kcal
- Sugar: 8g
- Sodium: 890mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 185mg
Keywords: zucchini noodles, pad thai, shrimp, low carb, keto thai, healthy dinner
