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Irresistible Zucchini Noodle Pad Thai Recipe Easy Homemade Low-Carb Meal

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A low-carb twist on traditional Pad Thai using spiralized zucchini noodles, fresh veggies, and a tangy, sweet, and salty homemade sauce. Perfect for a quick, healthy, and flavorful meal.

Ingredients

Scale
  • 4 medium-sized zucchinis, spiralized into noodles
  • 8 oz (225 g) chicken breast or tofu, cut into bite-sized pieces
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 3 stalks green onions, thinly sliced
  • 1 cup (100 g) bean sprouts
  • 1/4 cup (30 g) peanuts, chopped
  • 1 fresh lime, cut into wedges
  • 2 tbsp tamarind paste
  • 3 tbsp fish sauce
  • 2 tbsp brown sugar or coconut sugar
  • 1 tbsp rice vinegar
  • 1/2 tsp chili flakes (optional)
  • 2 tbsp vegetable oil (canola or avocado oil recommended)

Instructions

  1. Wash and trim the zucchinis, then spiralize them into noodle shapes. Place the noodles in a colander, sprinkle with a pinch of salt, and let them sit for 10 minutes to draw out excess moisture. Gently squeeze the noodles with paper towels to remove any extra water.
  2. In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, rice vinegar, and chili flakes if using. Taste and adjust sweetness or tanginess as needed.
  3. Heat 1 tablespoon vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the chicken pieces and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove from the pan and set aside. For tofu, cook until golden on all sides.
  4. Add the remaining tablespoon of oil to the pan. Pour in the beaten eggs and scramble gently until just set but still tender, about 2 minutes.
  5. Add minced garlic and cook for 30 seconds until fragrant. Then add zucchini noodles, cooked protein, and sauce. Stir-fry everything together for 3-4 minutes until noodles are warmed through but still slightly crunchy.
  6. Remove from heat and stir in bean sprouts and sliced green onions.
  7. Plate the zucchini noodle Pad Thai and top with chopped peanuts and lime wedges for squeezing over before serving.

Notes

Use fresh zucchini noodles and press out moisture to avoid soggy Pad Thai. Adjust chili flakes to taste for spice level. For vegetarian version, substitute fish sauce with soy sauce and use tofu or extra veggies instead of chicken. Reheat leftovers gently to avoid sogginess.

Nutrition

Keywords: zucchini noodle pad thai, low carb pad thai, healthy pad thai, homemade pad thai, low carb meal, thai recipe, zucchini noodles, stir fry

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