Description
Enjoy a vibrant twist on classic Pad Thai with this Low-Carb Zucchini Pad Thai, where fresh zucchini noodles and bold flavors come together for a guilt-free delight. This dish is not just healthy; it’s an impressive crowd-pleaser that will have your friends and family asking for seconds! Quick to prepare and packed with deliciousness, it’s perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 2 medium zucchinis (spiralized)
- 2 tablespoons coconut oil
- 3 cloves garlic (minced)
- 2 tablespoons tamarind paste
- 1 tablespoon fish sauce (low-sodium optional)
- 1/4 cup roasted unsalted peanuts (chopped)
- 2 green onions (sliced diagonally)
- Juice of 1 lime
- 2 large eggs (whisked)
Instructions
- Spiralize the zucchinis to create noodle-like strands.
- In a large skillet, heat coconut oil over medium heat until shimmering.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Toss in spiralized zucchini noodles and cook for 3-5 minutes until tender but still crisp.
- In a small bowl, whisk together tamarind paste, fish sauce, lime juice, and sugar; pour over the cooked zucchini noodles while stirring.
- Incorporate chopped peanuts and whisked eggs into the skillet, cooking until the eggs are set.
- Serve immediately with extra lime wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 360
- Sugar: 6g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 220mg