One Pot Spicy Thai Zoodles
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
162 kcal
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Course
Main Course
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Cuisine
Asian
One Pot Spicy Thai Zoodles
Description
This recipe starts by salting spiralized zucchini noodles to draw out excess moisture, preventing sogginess. Meanwhile, eggs are scrambled with red pepper flakes for a mild heat, then set aside. Mushrooms, carrots, and garlic are sautéed to maintain slight crunch, then coated in a sauce combining brown sugar, reduced sodium soy sauce, sriracha, and fresh ginger, which infuses the dish with balanced sweetness and spice.
The zoodles are added last to absorb flavors briefly without becoming watery, then mixed with scrambled eggs, green onions, and cilantro for freshness and texture contrast. The result is a dish balancing heat, sweetness, and savory elements with crisp-tender vegetables and soft egg, delivering a satisfying noodle alternative.
This meal can be served as a light main course or a side, with its low carbohydrate count making it appealing for those monitoring carb intake. It offers a fresh take on stir-fried noodles without heavy sauces or refined starches.
Nutrition and smart Weight Watchers points are provided, supporting portion control.
Ingredients
- 4 zucchini spiralized into zoodles, medium
- salt
- 16 ounces mushrooms chopped
- 2 carrot peeled and shredded, small
- 2 egg beaten, large
- ¼ teaspoon red pepper flakes
- ⅓ cup soy sauce reduced sodium
- 3 TBS brown sugar
- 1 TBS sriracha
- 3 cloves garlic minced
- ½ inch ginger peeled and minced, knob
- ¼ cup cilantro chopped
- 4 green onions chopped
- cooking spray nonstick
Notes
- Salt zucchini noodles and let them rest on paper towels to remove excess water and prevent watery dishes.
- Scramble eggs separately then add to retain soft texture.
- Use reduced sodium soy sauce to control saltiness.
- This recipe serves 4 and provides balanced nutrition with moderate protein and low fat.
User Reviews
Overall Rating
5
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