Pad Thai Zoodles – this recipe has all the flavors of our favorite Pad Thai dish and come together easily in just one pan. Made with vegetables, chicken, shrimp and a flavor-packed homemade Pad Thai Sauce that’s the perfect balance of sweet, spicy, and tangy!
PAD THAI ZUCCHINI NOODLES (ZOODLES)
For the spiralized zucchini noodles, you can either use a spiralizer or juienne peeler which works just as great!
In addition to the zucchini noodles, you can use any combination of vegetables that you like or have in hand.
For this recipe, we added:
- carrots
- sweet red bell peppers
- purple cabbage
- bean sprouts
- cilantro
- Thai basil
I also added chicken and shrimp for the protein but you can easily leave out any (or both) according to your taste.
The homemade Pad Thai sauce is full of my favorite signature sweet, spicy, tangy and savory combo.
These Pad Thai Zoodles are a summertime favorite and a delicious lower carb option when you’re craving the popular takeout dish.
Yields 2-3 Servings
Pad Thai Zoodles (Zucchini Noodles) - is the perfect healthy and tasty stir-fry dish to use up that garden zucchini! Loaded with vegetables, chicken, shrimp and a flavor-packed homemade Pad Thai Sauce that’s the perfect balance of sweet, spicy, and tangy!
Save RecipeIngredients
Pad Thai Sauce
5 tablespoons fish sauce
1/3 cup coconut sugar or brown sugar
1/4 cup tamarind concentrate (more watery) (NOT thick like tamarind paste)
2 garlic cloves, minced
1 tablespoon oyster sauce
**2-3 teaspoons of Thai chili garlic sauce or Sriracha (optional and to taste depending on how comfortable your spice tolerance is)
1 tablespoon tomato paste (optional if you want it to taste like the North American style)
1 1/2 tablespoons corn starch (or use arrowroot powder or tapioca starch for a paleo version)
For the Pad Thai Zoodles
4-5 medium zucchini
2-3 tablespoons cooking oil, divided
1 chicken breast, sliced thinly
4 medium raw shrimp, shells removed
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1 shallot, chopped
1/2 medium carrot, grated
1 red bell pepper, thinly sliced
1/4 cup red cabbage, sliced thinly (optional for color)
1 large egg, lightly beaten (leave out if desired)
1 lime wedge
Optional Garnishes and Toppings:
mung bean sprouts, chopped cilantro, Thai basil chopped roasted peanuts, lime wedges
Instructions
- Season chicken with salt and black pepper. Set aside.
- Spiralize the zucchini into noodles using a spiralizer or a julienne peeler. Blot with paper towels to soak up any excess liquid.
- In a medium bowl, combine all the sauce ingredients. If you prefer a sweeter pad thai - add additional sugar. For a spicier version, add additional chili paste.
- Heat 2-3 tablespoons of oil in a large wok or non-stick skillet over medium-high heat. Add the chicken and cook until mostly cooked through (about 1-2 minutes). Add shrimp and continue stir-frying 2-3 more minutes, or until shrimp are pink and plump. Transfer to a plate and set aside.
- Add remaining oil to the same pan and add the garlic, ginger and shallots and cook for about 30 seconds, until fragrant. Add the carrots and bell pepper and cook for 1-2 minutes, until tender crisp. Push all the ingredients over to one side of the pan. Pour the beaten egg and scramble directly in the pan.
- Stir in sauce and add the chicken and shrimp back into the pan. Turn the heat to high and allow sauce to thicken and bubble up. Add the zucchini noodles and gently toss with tongs to evenly coat. Remove from heat when everything is heated through and the zucchini noodles have softened up slightly. (No more than 2 minutes - do NOT overcook or the zucchini noodles will become too soft and soggy.)
- Squeeze in juice from lime wedge and adjust seasoning by adding some salt, black pepper, fish sauce and chili paste.
- Serve hot on a large platter with garnishes by sprinkling on cilantro, bean sprouts, red cabbage, peanuts and additional lime wedges on the side.
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More Zoodles:
Healthy One Pan Zucchini Noodle Skillet Lasagna Zoodles
