Description
Low-Carb Zucchini Pad Thai is a fresh, vibrant dish that swaps traditional noodles for spiralized zucchini, offering all the flavor without the carbs. Infused with zesty lime, savory fish sauce, and a hint of heat from Sriracha, this dish is perfect for busy weeknights or impressing guests at dinner parties. Enjoy a bowl full of crunch and flavor that will have everyone asking for seconds!
Ingredients
Scale
- 2 medium zucchinis, spiralized
- 1 cup carrots, julienned
- 2 cups shredded green cabbage
- 1 cup bell peppers, sliced (any color)
- 1/4 cup peanuts, chopped
- 2 eggs, lightly beaten
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp Sriracha sauce (adjust to taste)
- 1 tsp sesame oil
- 1 tsp coconut sugar or sweetener
Instructions
- Spiralize zucchinis into noodle-like strands and pat dry with paper towels.
- Heat a large skillet over medium-high heat; add sesame oil.
- Sauté zucchini noodles, carrots, cabbage, and bell peppers for about 3-4 minutes until slightly softened.
- Push vegetables to one side of the skillet; add beaten eggs on the other side. Scramble until fully cooked.
- In a small bowl, whisk together fish sauce, lime juice, Sriracha sauce, and coconut sugar.
- Pour sauce over the veggie mixture and stir well; cook for an additional 1-2 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 220
- Sugar: 6g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 140mg
Keywords: Customize your dish by adding proteins such as shrimp or chicken. Use firm zucchini to prevent sogginess; sauté briefly to maintain texture. Store leftovers in an airtight container in the fridge for up to three days.