Zucchini Pad Thai Low Carb: A Flavorful and Guilt-Free Twist

Quick Benefits

Zucchini Pad Thai is a low-carb and gluten-free twist on the classic Thai dish. By swapping traditional rice noodles for spiralized zucchini, this dish keeps the signature tangy, spicy, and nutty flavors while reducing carbs and calories. It’s a quick and satisfying meal that’s perfect for busy weeknights or anyone following a low-carb or keto lifestyle.

Essential Ingredients

• 1 tablespoon plus 1 teaspoon vegetable or coconut oil
• 1 large egg
• 1 garlic clove, minced
• 2 tablespoons fresh lime juice
• 1 tablespoon low sodium soy sauce
• 1 tablespoon chili sauce
• 1 tablespoon honey or light brown sugar
• 1 tablespoon hoisin sauce
• 1 tablespoon all-purpose flour dissolved in 1 tablespoon of water (or cornstarch)
• 2 medium zucchini, spiralized
• 1/3 cup chopped peanuts
• Cilantro or sliced green onion for garnish

Preparation Steps

1. In a skillet, heat 1 teaspoon of vegetable or coconut oil over medium-low heat. Add the egg to the pan and scramble until cooked. Remove the cooked egg and set aside.
2. In a bowl, whisk together the garlic, lime juice, soy sauce, chili sauce, honey or brown sugar, and hoisin sauce.
3. Turn the heat to medium and place the skillet back on the burner. Add the remaining 1 tablespoon of oil to the pan. Pour in the sauce and cook for 2 minutes. Stir in the flour and water mixture, combine, and let the sauce cook for about 3 minutes until thickened and slightly reduced.
4. Add the zucchini noodles to the skillet. Toss to coat in the sauce and cook for an additional 2-3 minutes until the zucchini is tender.
5. Stir in the scrambled egg. Garnish with chopped peanuts, cilantro, or sliced green onion. Serve immediately.

Health Benefits

This low-carb Pad Thai is loaded with fresh, wholesome ingredients. Zucchini is low in calories and carbs while providing vitamins A and C. Peanuts and eggs add protein and healthy fats, while the tangy sauce delivers flavor without excess calories.

Serving Suggestions

Serve Zucchini Pad Thai hot as a light main course. Pair it with a side of grilled chicken or shrimp to increase protein content, or add a crunchy salad for more veggies.

Creative Variations

• Vegan Version: Skip the egg and add tofu or tempeh for protein.
• Spicy Peanut Pad Thai: Add a tablespoon of peanut butter to the sauce for a richer, nuttier taste.
• Extra Veggie Twist: Include bell peppers, snap peas, or mushrooms for more texture and color.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to avoid overcooking the zucchini noodles.

Pro Tips

• Avoid overcooking the zucchini noodles to maintain their texture.
• Use fresh lime juice for the best flavor.
• Toast the peanuts slightly to enhance their nutty aroma.

Frequently Asked Questions

Q: Can I use different vegetables instead of zucchini? A: Yes, you can use spiralized carrots or sweet potatoes for a different twist.

Q: How can I make this dish spicier? A: Add extra chili sauce or a pinch of crushed red pepper flakes.

Q: Is there a way to make it more filling? A: Add cooked chicken, shrimp, or tofu for a protein boost.

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