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Easy Zesty Zucchini Noodle Pad Thai with Shrimp

zucchini noodle pad thai - featured image
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A quick and light Pad Thai made with spiralized zucchini noodles and shrimp, tossed in a tangy, zesty sauce. Perfect for busy nights when you want a fresh, satisfying meal without the heaviness of traditional noodles.

Ingredients

Scale
  • 3 medium zucchinis (spiralized into noodles)
  • 1 tablespoon olive oil
  • 12 ounces raw shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons tamarind paste
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon brown sugar
  • 2 teaspoons fresh lime juice
  • 1 teaspoon chili garlic sauce
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten (optional)
  • 1/4 cup roasted peanuts, chopped (optional)
  • 1/4 cup chopped green onions
  • Fresh cilantro leaves (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Wash and dry the zucchinis. Using a spiralizer, create noodles and place them in a colander. Lightly sprinkle with salt and let sit for 10 minutes to draw out excess moisture. Gently squeeze the noodles to remove remaining water.
  2. In a small bowl, whisk together tamarind paste, soy sauce, fish sauce, brown sugar, lime juice, and chili garlic sauce. Adjust sweetness or heat if needed and set aside.
  3. Heat olive oil in a large skillet or wok over medium-high heat. Season shrimp with salt and pepper. Cook shrimp about 2 minutes per side until pink and opaque. Remove shrimp and set aside.
  4. In the same pan, sauté minced garlic for 30 seconds until fragrant. Push garlic to the side and pour in beaten eggs. Scramble gently until just cooked, about 1-2 minutes.
  5. Add zucchini noodles to the pan. Pour prepared sauce over noodles and toss quickly but gently to coat evenly. Cook for 2-3 minutes to warm noodles without sogginess.
  6. Return shrimp to the pan and toss everything together for another minute to combine flavors. Remove from heat.
  7. Plate the Pad Thai and garnish with chopped peanuts, green onions, and fresh cilantro. Serve with lime wedges.

Notes

Salt and drain zucchini noodles to prevent sogginess. Cook shrimp just until opaque to keep tender. Toast peanuts before chopping for extra crunch and flavor. Adjust chili garlic sauce to taste for heat. Sauce can be made ahead and stored in fridge. Reheat leftovers gently with a splash of water to maintain noodle texture.

Nutrition

Keywords: Pad Thai, zucchini noodles, shrimp, low-carb, gluten-free, quick dinner, healthy, stir-fry, tamarind sauce

Find it online: https://zorbmeal.com/easy-zesty-zucchini-noodle-pad-thai-with-shrimp-recipe-you-must-try/