Shrimp Zucchini Noodle Pad Thai
You guys, I love Pad Thai. The flavors are fresh, bold, and well, AMAZING. I love Pad Thai of all kinds; chicken, beef, shrimp, vegetarian, pork…you name it, I like it. This week I took a stab at making some Shrimp Zucchini Noodle Pad Thai. Believe it or not, until now, I’ve never even tried my hand at homemade Pad Thai before. I’m a slave to the restaurant for this one. Call me lazy if you must.
One of my favorite memories of living back home was hitting up a local restaurant for their famous Pad Thai. My cousin and I would frequent there as often as we could. Furthermore, it happened to be one of the few local establishments with a more “exotic” menu. I’m from a small town, what can you expect. Back then, all I needed was a cup of tangerine ginger tea and a big bowl of Pad Thai and my worries washed away. Unfortunately, they shut down and their Pad Thai was no more. It was a dark time in my life…ok I’m being dramatic.
Since then, my intake of Pad Thai has been pretty limited. However, my love for it has not wavered. But, I dove straight in on this one. Instead of trying to master the real deal, I went all in on this modified Shrimp Zucchini Noodle Pad Thai.
The results: AHHH-MAAAAZZZEEE-ING
To be honest, I never thought this recipe would see the light of day. After all, in my mind, I always assumed Pad Thai was going to be complicated. Heck, I just thought there was no possible way to make it as good as the restaurant version. But, I was so wrong. I have literally been depriving myself of the delectable goodness of homemade Pad Thai.
This recipe even ups the ante with the whole nutrition factor. In addition to the flavor factor, this Shrimp Zucchini Noodle Pad Thai packs so many goodies into one bowl! You bet you’re going to get
- Loads of veggies – Zucchini, carrots, bell pepper, green onions, bean sprouts and garlic to be exact!
- Healthy fats – All the goods, egg yolks, olive oil, and peanuts. Can you say yum?
- Peanut butter – Need I say more? It covers every delectable bite.
Now I know you are probably thinking that noodles would be so much easier than zucchini noodles. You may have something there, noodle as you like. However, if you really want to up the nutrition, stick with the zoodles. With the proper equipment, it doesn’t take much effort to get some beautiful, spiralized zoodles! Just give them a try and you probably won’t even miss the noodles.
So go get your zoodling on! I hope this will make that hungry mouth of yours oh, so, happy! Not just for you, but for your family! If you serve up this Shrimp Zucchini Noodle Pad Thai, don’t forget to tag a snapshot with #stephanieleenutrition on Instagram. I’d love to share what you all cook up! Happy eating xo!
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 2 tablespoons maple syrup
- 1/4 cup coconut aminos
- 2 tablespoons rice vinegar
- juice of 1 lime
- 1 tablespoon fish sauce
- 1 tablespoon peanut butter
- 2 tablespoons olive oil
- 1 pound jumbo shrimp, peeled and devined
- 3 large zucchini, spiralized
- 1 large bell pepper, thinly sliced
- 1 cup matchstick carrots
- 1-2 tablespoons garlic, minced
- 3 green onions, chopped
- 2 cups bean sprouts
- 3 eggs, beaten
- 1/2 cup peanuts, chopped
- cilantro and lime wedges (optional for garnish)
Ingredients
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Instructions
- In a small bowl, stir together syrup, coconut aminos, rice vinegar, fish sauce, lime juice, and peanut butter. Whisk to combine and set aside.
- Heat a large wok or fry pan to high heat. Pour in 1 tablespoon of oil and stir in the shrimp. Cook shrimp 2 minutes per side or until the shrimp begins to turn pink. When done, transfer to a dish and set aside.
- Add another tablespoon of oil to pan. When hot, add in zucchini, bell pepper and carrot and saute for 1-2 minutes. Then add garlic, onions, and bean sprouts, saute for an additional minute.
- Push veggies off to the side to make room for the egg. Pour the beaten egg into the pan and let it sit for 30 seconds. Return shrimp to the pan and pour sauce over the vegetable and egg mixture, tossing to coat. Top with peanut, cilantro, and a squeeze of lime to serve.
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