Zucchini Noodle Pad Thai with Shrimp
4 servings · 20 min prep · 12 min cook
Macros per serving
↓ 39% fewer calories · 190 kcal saved
Smart swaps
- Rice noodles→Spiralized zucchini noodles
Cuts carbs from 60g to under 10g per serving and adds vitamin C, potassium, and antioxidants.
- 3 tbsp white sugar→Coconut aminos (natural sweetness)
Eliminates 12g added sugar per serving; coconut aminos provide sweetness with less glycemic impact.
- 3 tbsp vegetable oil→1 tbsp avocado oil
Reduces oil by two-thirds; avocado oil has more monounsaturated fats and a high smoke point for wok cooking.
- Crushed peanuts→Almond butter in sauce
Integrates nutty flavor into the sauce with better portion control and added vitamin E.
Original
- 8 oz flat rice noodles
- 0.75 lb large shrimp, peeled
- 3 tbsp vegetable oil
- 2 whole large eggs
- 3 tbsp fish sauce
- 3 tbsp white sugar
- 2 tbsp tamarind paste
- 1 cup bean sprouts
- 0.25 cup roasted peanuts, crushed
- 3 stalks green onions, sliced
- 1 lime lime wedges
Healthy version
- •4 whole medium zucchini, spiralized
- •1 lb large shrimp, peeled and deveined
- •1 tbsp avocado oil
- •2 whole large eggs
- •2 tbsp fish sauce
- •1 tbsp coconut aminos
- •1 tbsp tamarind paste
- •2 tbsp almond butter (natural, no sugar)
- •2 tbsp lime juice
- •0.5 tsp red pepper flakes
- •1 cup bean sprouts
- •0.5 cup shredded carrots
- •4 stalks green onions, sliced
- •fresh cilantro and lime wedges
Method
- 1
Spiralize zucchini into noodles. Lay on paper towels and lightly salt to draw out moisture. Let sit 10 minutes, then pat dry.
10 minutes - 2
Make the sauce: whisk together fish sauce, coconut aminos, tamarind paste, almond butter, lime juice, and red pepper flakes until smooth.
- 3
Heat half the avocado oil in a large wok or skillet over high heat. Cook shrimp 2-3 minutes per side until pink. Transfer to a plate.
2–3 minutes - 4
Add remaining oil. Scramble eggs in the wok, breaking into pieces. Push to the side.
- 5
Add zucchini noodles and shredded carrots. Stir-fry 2-3 minutes until just tender (do not overcook or they will get watery).
2–3 minutes - 6
Return shrimp to the wok. Pour sauce over everything and toss well to coat evenly.
- 7
Add bean sprouts and toss for 30 seconds.
30 seconds - 8
Serve immediately topped with green onions, fresh cilantro, and lime wedges.