Pad Thai Zoodles (Zucchini Noodles) – is the perfect healthy and tasty stir-fry dish to use up that garden zucchini! Low carb, keto-friendly and loaded with vegetables, chicken, shrimp and a flavor-packed homemade Pad Thai Sauce that’s the perfect balance of sweet, spicy, and tangy!
Pad Thai is hands down my favorite Thai restaurant takeout dish I make most often. I love the signature sweet, spicy and salty flavors. It’s actually really easy to make at home and I love that you can customize this amazing dish with ingredients we have on hand.
Sometimes I’ll make a healthier grain-free version by swapping out the rice noodles with spiralized vegetables like I did with this Sweet Potato Noodle version. They have been a reader favorite and with all the garden zucchini we have, I wanted to share another grain-free version using zucchini noodles instead.
These Keto Pad Thai Zoodles (Zucchini Noodles) have all the flavors of our favorite Pad Thai dish and come together easily in just one pan. Plus, this low carb dish includes options to make this paleo-friendly.
LOW CARB PAD THAI ZOODLES (ZUCCHINI NOODLES)
In addition to the zucchini noodles, you can use any combination of vegetables that you like or have in hand.
For this recipe, I tossed in some:
- sweet red bell peppers
- purple cabbage
- bean sprouts
- Thai basil
How do you make the Pad Thai sauce?
This homemade Pad Thai sauce is full of my favorite signature sweet, spicy, tangy and savory combo. There’s fish sauce, coconut aminos, lime juice, chili garlic sauce (sambal oelek) and your favorite low carb (or paleo friendly) sweetener (we usually use erthyritol or monk fruit sweetener).
CAN I SWAP OUT THE PROTEIN IN PAD THAI ZOODLES?
For this recipe, we added chicken and shrimp. For a vegetarian version, leave them out and add mushrooms and/or cauliflower.
These Pad Thai Zoodles are a summertime favorite and a delicious grain free and lower in carbs than the typical restaurant favorite.
Plus, if you have a ton of garden zucchini in the summer, this one pan 30 minute meal is a great way to use some up.
- 2 Tablespoons tomato paste OR unsweetened ketchup
- 1-1/2 Tablespoons fish sauce you can also use Vegan Fysh Sauce or leave out and swap in coconut aminos + rice vinegar as a healthier sub
- 1 Tablespoon coconut aminos
- 1 teaspoon lime juice OR vinegar
- 1-2 teaspoons your favorite low carb sweetener erythritol or monk fruit sweetener
- 1-2 teaspoons chili garlic sauce (sambal oelek)(optional and to taste depending on how comfortable your spice tolerance is)
- 1 medium boneless skinless chicken breast, sliced thinly (leave out for a meatless version)
- salt and pepper to taste
- 4-5 medium zucchini
- 4-5 Tablespoons coconut oil (or olive oil) divided
- 4 medium raw shrimp shells removed (leave out if allergic)
- 2 garlic cloves minced
- 1/2 medium carrot grated
- 1 red bell pepper thinly sliced
- 1/4 cup red cabbage sliced thinly (optional for color)
- 1 large egg lightly beaten (leave out if desired)
- 1 lime wedge
- Season chicken with salt and black pepper. Set aside.
- Spiralize the zucchini into noodles using a spiralizer or a julienne peeler. Blot with paper towels to soak up any excess liquid.
- In a medium bowl, combine the fish sauce, coconut aminos, tomato paste, lime juice, sweetener, and chili garlic sauce
- Heat 2-3 tablespoons of oil in a large wok or non-stick skillet over medium-high heat. Add the chicken and cook until mostly cooked through (about 1-2 minutes). Add shrimp and continue stir-frying 2-3 more minutes, or until shrimp are pink and plump. Transfer to a plate and set aside.
- Add remaining oil to the same pan and add the garlic, ginger, and shallots and cook for about 30 seconds, until fragrant. Add the carrots and bell pepper and cook for 1-2 minutes, until tender crisp. Push all the ingredients over to one side of the pan. Pour the beaten egg and scramble directly in the pan.
- Stir in sauce and add the chicken and shrimp back into the pan. Turn the heat to high and allow the sauce to thicken and bubble up. Add the zucchini noodles and gently toss with tongs to evenly coat. Remove from heat when everything is heated through and the zucchini noodles have softened up slightly. (No more than 2 minutes - do NOT overcook or the zucchini noodles will become too soft and soggy.)
- Squeeze in juice from lime wedge and adjust seasoning by adding some salt, black pepper, fish sauce, and chili paste.
- Serve hot on a large platter with garnishes by sprinkling on cilantro, bean sprouts, red cabbage, peanuts and additional lime wedges on the side.