4.7 from 51 votes
Pad Thai Zoodles
This Pad Thai Zoodles recipe is going to knock your socks off! This dish stacks up to any Thai restaurant you've ever been to but without the calories! Perfectly spiralized zoodles and loaded with flavor - you cannot say no to this!
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 266 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
Thai
Ingredients
For Pad Thai Sauce
- 2 tablespoons brown sugar
- Juice from one lime about 2 tbsp
- 1 teaspoon vinegar
- 2 tablespoons fish sauce if you don't have fish sauce, use soy sauce instead
- 1 tablespoon Sriracha sauce
For Pad Thai
- 2 large zucchini
- 1 tablespoon peanut oil
- 6 ounce firm tofu about 1 cup, cut into small cubes
- 8 ounce large shrimp shells off and deveined
- 3 cloves garlic
- 2 eggs
- 1 cup bean sprouts
- 5 green onions roughly chopped
- ¼ cup peanuts chopped
Instructions
- Create the sauce: In a small bowl, whisk together the brown sugar, lime juice, vinegar, fish sauce, and sriracha; set aside.
- Make the zoodles: Using a spiralizer or a grater, make the noodle strands out of both zucchinis; place into a bowl and set aside.
- Cook the protein: Add the peanut oil to a wok or sauce pan and heat over high heat. Next, add the tofu and shrimp and cook until tofu is lightly browned and shrimp is pink on both sides. Next, add the garlic and toss everything together. Continue cooking for another minute. (If you're finding the heat is too high, turn to medium high).
- Cook the eggs: Using a spatula, push the tofu and shrimp to one side of the wok, and crack the eggs in the other side - break the eggs as they cook, when finished they should look like scrambled eggs.
- Add the mixings: Add half the bean sprouts, half the peanuts and half the green onions to the wok. Next, pour the prepared sauce into the wok. Toss all the ingredients together and continue cooking for another 2 minutes.
- Finish the dish: Finally, add the zoodles to the wok, and toss everything together. Once well combined, turn off the heat.
- Serve: Garnish with remaining bean sprouts, green onions, peanuts and serve warm!
Cup of Yum
Notes
- If you don't have a spiralizer, use a shredder to shred the zucchini.
- You can use vegetable oil of sesame oil if you don't have peanut oil.
- You can make this with chicken.
- If you don't have sriracha, any chili garlic style hot sauce will work.
Nutrition Information
Serving
1serving
Calories
266kcal
(13%)
Carbohydrates
15g
(5%)
Protein
23g
(46%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Cholesterol
225mg
(75%)
Sodium
1282mg
(53%)
Potassium
514mg
(15%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
464IU
(9%)
Vitamin C
29mg
(32%)
Calcium
200mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 266
% Daily Value*
| Serving | 1serving | |
| Calories | 266kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 23g | 46% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 225mg | 75% |
| Sodium | 1282mg | 53% |
| Potassium | 514mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 29mg | 32% |
| Calcium | 200mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.