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    Home » Recipes » Fish and Seafood

    By Carol Published: Jan 24, 2016 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Shrimp Pad Thai with Zucchini Noodles

    Jump to Recipe
    5 from 1 vote
    45 minutes
    Shrimp Pad Thai with Zucchini Noodles is a fresh, spicy and flavorful way to add more veggies to your life!

    Shrimp Pad Thai, the classic Thai street food usually made with noodles, gets a healthful update here with zucchini noodles!

    Photo of Shrimp Pad Thai with Zucchini Noodles in white bowl on brown burlap with black chopsticks.

    Here’s a fresh, flavorful and healthful way to help you keep your New Year’s resolution to eat healthier—Shrimp Pad Thai with Zucchini “Noodles.”  This shrimp pad thai is full of fresh vegetables and lower in carbohydrates than traditional pad thai.

    Photo of Shrimp Pad Thai with Zucchini Noodles in wok garnished with lime wedges and cilantro sprigs.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • What is pad thai?
    • Tips for making Shrimp Pad Thai with Zucchini Noodles:
    • More shrimp recipes you'll love:
    • Shrimp Pad Thai with Zucchini Noodles
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Nutrition

    What is pad thai?

    Pad thai is a dish that’s common in Thai cuisine—especially street food.  It’s made with rice noodles soaked in water, stir-fried, then combined with vegetables and proteins such as eggs, tofu, shrimp or chicken in a sweet-spicy sauce.

    Tips for making Shrimp Pad Thai with Zucchini Noodles:

    • As with any stir-fry, it's important to get all the ingredients prepped and ready to roll.  Once that is done, shrimp pad thai comes together quickly making it perfect for a weeknight dinner.

    Photo of Shrimp Pad Thai with Zucchini Noodles in wok being stirred with wood tongs.

    • Instead of rice noodles, I use spiralized zucchini instead as a low-carb alternative to rice noodles.
    • Zucchini contains a fair amount of water which can dilute the vibrant flavors of this dish.  After briefly stir-frying the zucchini, transfer to a sieve set over a bowl so some of the liquid drains out.  (You want to be careful not to overcook the zucchini; it should still be slightly crunchy.)
    • Cook the remaining ingredients, add the drained zucchini at the end and heat through.

    Photo of Shrimp Pad Thai with Zucchini Noodles in white bowl on brown burlap with zucchini noodles being pulled up out of the bowl with chopsticks.

    A question I receive frequently about fish sauce is what to substitute if a fish allergy exists.  You can substitute soy sauce or make your own "vegan" fish sauce such as this recipe from Feasting at Home, a fellow food blogger.

    Enjoy!

    More shrimp recipes you'll love:

    • The Best Shrimp Creole
    • Spicy Baked Shrimp with Tomatoes and Feta Cheese
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Shrimp and Corn Risotto with Bacon
    • Pumpkin, Chipotle and White Cheddar Grits with Bacon-Wrapped Shrimp
    • Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits

    Shrimp Pad Thai with Zucchini Noodles

    5 from 1 vote
    By: Carol | From A Chef's Kitchen
    Shrimp Pad Thai, the classic Thai street food usually made with noodles, gets a healthful update here with zucchini noodles!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course Fish and Seafood
    Cuisine Thai
    Servings 2
    Calories 744 kcal

    Equipment

    • Glass Mixing Bowls
    • Wusthof Chef Knife
    • Cutting Board
    • Oxo Spiralizer
    • Le Creuset Wok

    Ingredients
      

    • 3 cloves garlic - minced
    • ¼ cup brown sugar - or coconut sugar
    • ¼ cup rice vinegar
    • ¼ cup ketchup
    • 2 tablespoons fish sauce
    • 1 tablespoon soy sauce - tamari or coconut aminos
    • 2 teaspoons chili garlic sauce
    • 2 tablespoons canola - vegetable or peanut oil (or as needed), divided
    • 2-3 medium zucchini - spiralized
    • 2 large eggs - beaten
    • ½ red bell pepper - thinly sliced
    • 1 small carrot - julienned
    • ½ pound shrimp - 16-20 count, peeled and deveined (preferably wild-caught)
    • 1 bunch scallions - white and light green part only, thinly sliced diagonally
    • 2 cups bean sprouts
    • ½ cup dry roasted peanuts
    • ¼ cup chopped cilantro
    • Lime wedges - for serving

    Instructions
     

    • Combine first 7 ingredients in a small bowl. Set aside.
    • Heat 1 tablespoon oil over medium-high heat in a large skillet, sauté pan or wok.
    • Add the zucchini and cook 2-3 minutes or until beginning to soften slightly. Transfer to a sieve placed above a bowl and set aside.
    • Add ½ tablespoon oil to the pan, reduce heat to medium and add the eggs.
    • Cook 1 minute or until set, stirring and breaking up the egg as you work. Transfer to a plate and set aside.
    • Heat remaining oil over medium heat. Add red bell pepper and carrot. Cook 1 minute.
    • Add the shrimp and cook 2 minutes per side or until cooked through and translucent.
    • Stir in the sauce. Bring to a simmer. Add scallions, zucchini and egg. Stir until heated through then add bean sprouts.
    • Serve immediately garnished with peanuts, cilantro and lime wedges.

    Nutrition

    Serving: 2 | Calories: 744kcal | Carbohydrates: 69g | Protein: 51g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 23g | Cholesterol: 425mg | Sodium: 4102mg | Fiber: 10g | Sugar: 46g

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Fish and Seafood

    • Maryland Crab Cakes
    • Sheet Pan Thai Baked Fish with Broccolini
    • Shrimp and Crab Seafood Casserole
    • Brown Rice Shrimp Paella with Chorizo
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    Categories: Fish and Seafood

    Reader Interactions

    Comments

    1. Elaine @ Dishes Delish says

      January 25, 2016 at 3:39 pm

      Very awesome. I love Pad Thai and cooking with shrimp and fish sauce. Thanks for the recipe and for sharing!

      Reply
      • Carol says

        January 25, 2016 at 7:45 pm

        Thanks Elaine!! Hope you enjoy!

        Reply

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