These Pad Thai Zoodles (Zucchini Noodles) – is the perfect healthy and tasty stir-fry dish to use up that garden zucchini! Low carb, paleo, keto-friendly and Whole30 compliant. Loaded with vegetables, chicken, shrimp and a flavor-packed homemade Pad Thai Sauce that’s the perfect balance of sweet, spicy, and tangy!
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Updated May 2019 from 2017
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.
IS PAD THAI KETO?
Since traditional pad thai is made with rice noodles (high in carbs) – people on strict keto don’t usually eat it.
But since we are switching out the rice noodles with zucchini noodles, you can definitely enjoy this recipe if you’re low carb.
KETO PAD THAI ZOODLES (ZUCCHINI NOODLES)
Often times, I’ll make a healthier low carb pad thai by swapping out the rice noodles with spiralized vegetables. There’s also another grain free (not low carb) version that I’ve made in the past using Sweet Potato Noodles.
These Low Carb Pad Thai Zoodles (Zucchini Noodles) have all the flavors of our favorite Pad Thai dish and come together easily in just one pan. What’s also great about this Whole30 Pad Thai is that it’s sugar free, gluten free and paleo-friendly.
For the spiralized zucchini noodles, you can either use a spiralizer or juienne peeler which works just as great!
In addition to the zucchini noodles, you can use any combination of vegetables that you like or have in hand.
INGREDIENTS FOR NOODLE-LESS PAD THAI ZOODLES:
- sweet red bell peppers
- purple cabbage
- bean sprouts
- Thai basil
How do you make Low Carb 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 sauce and your favorite low carb (or paleo friendly) sweetener.
CAN I SWITCH OUT THE PROTEIN IN PAD THAI ZOODLES?
For this pad thai zuchini noodles recipe, we added chicken and shrimp. For a vegetarian pad thai version, leave them out and add mushrooms and/or cauliflower.
These Pad Thai Zoodles are a summertime favorite and much healthier and lighter than the traditional takeout restaurant favorite.
Plus, if you have a ton of garden zucchini in the summer, this one pan 30 minute pad thai is a great way to use some up.
More Zucchini Noodles you might like::
Healthy One Pan Zucchini Noodle Skillet Lasagna Zoodles
- 2 Tablespoons tomato paste OR sugar-free (Whole30 compliant) ketchup
- 1-1/2 Tablespoons fish sauce , you can also use Vegan Fysh Sauce or leave out & use Trader Joe's Umami and Mushroom powder instead
- 1 Tablespoon coconut aminos
- 1 teaspoon lime juice OR apple cider vinegar
- 1-2 teaspoons your favorite low carb sweetener erythritol or monk fruit sweetener (leave out for Whole30 & use date paste instead)
- 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 avocado oil , divided
- 4 medium raw shrimp , shells removed (leave out if allergic)
- 2 garlic cloves , minced
- 1/4 cup grated carrots
- 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
- cilantro, chopped nuts (peanuts if not Whole30), lime wedges
- 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 (if using), 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, chopped nuts (peanuts if not whole30) and additional lime wedges on the side.
You make the best stir-fry’s Kelly 🙂