Zucchini Pad Thai
Pad Thai is seriously one of my favorite dishes to eat whenever I go out for Thai food. I just love everything about it, the flavors and textures, the crunchy peanuts on top. It’s so good! I’ve really been into spiralizing lately and decided to turn my favorite ,Thai dish into a lower carb version using zucchini noodles and it was super super delish!! There is something just so satisfying about a big pile of gorgeous green zucchini noodles!
Now, let’s talk a few logistics here. The very fist time I made this dish, I ended up with really watery, soggy noodles. This is because zucchini is made up of a lot of water and so when added to the pan with the sauce, it releases a lot of that water. If you have never worked with zucchini noodles before, I recommend reading this post on how to avoid this issue from the Ali from Inspiralized. The key to avoiding watery sauce and soggy noodles is to let the sauce thicken and reduce a bit before tossing in the noodles so I’ve added some flour to the recipe and that definitely helps!
This is a great, low-carb version of Pad Thai. I honestly didn’t miss the rice noodles at all. The zucchini noodles really have a great texture and fill you up. If you want, you can also add in sliced chicken breast or shrimp to make it more of a hearty dish!
Zucchini Pad Thai
- 1 tablespoon plus 1 teaspoon vegetable or coconut oil
- 1 large egg
- 1 garlic clove, minced
- 2 tablespoons fresh lime juice
- 1 tablespoon low sodium soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon honey or light brown sugar
- 1 tablespoon hoisin sauce
- 1 tablespoon all-purpose flour, dissolved in 1 tablespoon of water (or can use cornstarch)
- 2 medium zucchini, spiralized
- 1/3 cup chopped peanuts
- cilantro or sliced green onion (for garnish)
- In a skillet, heat 1 teaspoon of the vegetable oil (or coconut oil) over medium low heat. Add the egg to the pan and scramble until cooked. Remove the cooked egg and set aside.
- In a bowl, whisk together the garlic, lime juice, soy sauce, chili sauce, honey (or brown sugar), and the hoisin sauce. Turn the heat up to medium and place the pan back on the burner. Add the remaining 1 tablespoon of oil to the pan. Pour in the sauce and cook for 2 minutes. Then stir in the flour and water mixture. Stir to combine and let the sauce cook for about 3 minutes until thickened and slightly reduced.
- Add in the zucchini noodles. Toss to coat in the sauce and cook for an additional 2-3 minutes until the zucchini is tender. Stir in the eggs. Garnish with chopped peanuts, cilantro or green onion. Serve.