Quick Zesty Zucchini Noodle Pad Thai
A lightning-fast, fresh, and tangy zucchini noodle Pad Thai recipe perfect for busy weeknights, featuring a zesty sauce and crunchy peanuts.
- Prep Time: 11 minutes
- Cook Time: 4 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Thai
Ingredients
Scale
- 3 medium zucchinis, spiralized into noodles (zoodles)
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 3 stalks green onions, sliced thinly
- 1/4 cup peanuts, chopped (preferably roasted, unsalted)
- A small handful fresh cilantro, chopped
- 1 whole lime, juice and zest
- 2 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons neutral oil (like avocado or grapeseed)
Instructions
- Spiralize the zucchinis into noodles. Set the zoodles aside on a paper towel to soak up excess moisture. (Approx. 5 minutes)
- In a small bowl, whisk together tamarind paste, fish sauce, honey, lime juice and zest, and red pepper flakes. Taste and adjust sweetness or tang as needed. (Approx. 3 minutes)
- Mince garlic, slice green onions, chop peanuts, and roughly chop cilantro. Beat the eggs lightly in a small bowl. (Approx. 3 minutes)
- Heat 1 tablespoon of oil in a skillet over medium heat. Add beaten eggs and scramble gently until just set but still soft. Remove from pan and set aside. (Approx. 2 minutes)
- Add remaining oil to the skillet, then toss in minced garlic and cook for about 30 seconds until fragrant. Add zucchini noodles and stir-fry for 2-3 minutes, just until they start to soften but still have a bite.
- Pour the sauce over the noodles, tossing gently to coat. Fold in the scrambled eggs and half the green onions. Stir for another minute to warm through and marry the flavors.
- Transfer to plates and garnish with chopped peanuts, cilantro, and remaining green onions. Squeeze extra lime if desired. (Approx. 1 minute)
Notes
Keep zucchini noodles dry before cooking to prevent sogginess. Avoid overcooking noodles to maintain a slight bite. Dilute thick tamarind paste with water for smooth sauce blending. For vegan version, omit eggs and fish sauce, substitute with extra tamarind, soy sauce or coconut aminos, and maple syrup.
Nutrition
- Serving Size: 1 serving (half the
- Calories: 220
- Sugar: 4
- Sodium: 700
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 8
- Fiber: 3
- Protein: 10
Keywords: zucchini noodle pad thai, quick pad thai, low carb pad thai, zucchini noodles, healthy pad thai, keto pad thai, weeknight dinner, zesty pad thai