Shrimp Pad Thai with Zucchini Noodles
Shrimp Pad Thai, the classic Thai street food usually made with noodles, gets a healthful update here with zucchini noodles!
Servings: 2
Ingredients
- 3 cloves garlic minced
- 1/4 cup brown sugar or coconut sugar
- 1/4 cup rice vinegar
- 1/4 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
- 1/2 red bell pepper thinly sliced
- 1 small carrot julienned
- 1/2 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
- 1/2 cup dry roasted peanuts
- 1/4 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 1/2 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.
Notes
TIPS:
- 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.
- 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.)
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