Pad Thai Zoodles {Zucchini Noodles} – Keto / Low Carb / Paleo / Whole30

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.

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::

Teriyaki Shrimp Zoodles

Kung Pao Chicken Zoodles

Mongolian Beef Zoodles

Chicken Chow Mein Zoodles

 Healthy One Pan Zucchini Noodle Skillet Lasagna Zoodles

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Pad Thai Zoodles {Zucchini Noodles}

Prep Time

15 mins

Cook Time

9 mins

Total Time

24 mins

 

Pad Thai Zoodles (Zucchini Noodles) - is the perfect healthy and low carb stir fry. Loaded with vegetables, chicken, shrimp and a flavor-packed homemade Pad Thai Sauce that’s the perfect balance of sweet, spicy, and tangy!

Course: Main Course

Cuisine: Asian

Keyword: 30 minute, healthy pad thai, keto, low carb asian meals, low carb dinner, low carb pad thai, whole30

Servings: 4 servings

Calories: 218 kcal

Author: Kelly

Ingredients

Pad Thai Sauce

• 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)

For the Pad Thai Zoodles:

• 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

Optional garnish + add-ins:

• cilantro, chopped nuts (peanuts if not Whole30), lime wedges

Instructions

1. Season chicken with salt and black pepper. Set aside.
2. Spiralize the zucchini into noodles using a spiralizer or a julienne peeler. Blot with paper towels to soak up any excess liquid.
3. In a medium bowl, combine the fish sauce, coconut aminos, tomato paste, lime juice, sweetener (if using), and chili garlic sauce
   
4. 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.
5. 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.
6. 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.)
7. Squeeze in juice from lime wedge and adjust seasoning by adding some salt, black pepper, fish sauce, and chili paste.

8. 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.

Nutrition Facts

Pad Thai Zoodles {Zucchini Noodles}

Amount Per Serving (1 serving)

Calories 218 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Total Carbohydrates 11g 4%

Dietary Fiber 3g 12%

Sugars 8g

Protein 6g 12%

* Percent Daily Values are based on a 2000 calorie diet.