Description
Indulge in a vibrant and nourishing dish with our Low-Carb Zucchini Pad Thai. This delightful recipe transforms fresh zucchini into noodle-like strands, tossed in a rich peanut sauce and complemented by colorful vegetables. Perfect for busy weeknights or special gatherings, it promises to impress both your taste buds and your guests.
Ingredients
Scale
- 3 medium zucchinis (spiralized)
- 2 large eggs (optional)
- 3 tbsp creamy peanut butter
- 3 tbsp low-sodium soy sauce
- 2 cloves garlic (minced)
- 1 inch fresh ginger (grated)
- 1 cup bell peppers (sliced)
- 1 cup carrots (shredded)
- 2 tbsp cilantro (for garnish)
- Juice of 1 lime
Instructions
- Spiralize the zucchinis into noodle shapes and set aside.
- Heat 1 tablespoon of oil in a large pan over medium heat. Sauté minced garlic and grated ginger until fragrant (about 1-2 minutes).
- Add sliced bell peppers and shredded carrots; stir-fry for 3-4 minutes until slightly tender but still crunchy.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, and a splash of water until smooth.
- Add the zucchini noodles to the pan along with the sauce mixture, stirring gently for another 2-3 minutes until the noodles are tender yet firm.
- If using, push the noodles to one side of the pan and scramble the eggs in the cleared space before mixing them into the dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 180mg
Keywords: Feel free to swap proteins such as shrimp, chicken, or tofu based on your preference. For added crunch and flavor, consider topping with crushed peanuts or bean sprouts. Store leftovers in an airtight container for up to three days; reheat quickly in a skillet.