Zucchini Pad Thai: A Light and Flavorful Twist on a Classic

Quick Benefits

Zucchini Pad Thai is a low-carb and veggie-packed alternative to the traditional Thai dish. By swapping noodles with spiralized zucchini, this dish becomes lighter while still delivering bold, savory, and slightly sweet flavors. It’s perfect for a quick weeknight dinner or a healthy lunch option.

Essential Ingredients

Main 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. Heat 1 teaspoon of the vegetable oil (or coconut oil) in a skillet over medium-low heat. Add the egg 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. Increase the skillet heat to medium and add the remaining 1 tablespoon of oil. Pour in the sauce mixture and cook for 2 minutes. Stir in the flour and water mixture, combining thoroughly. Let the sauce cook for about 3 minutes until thickened and slightly reduced.
4. Add the zucchini noodles to the skillet, tossing to coat in the sauce. Cook for an additional 2-3 minutes until the zucchini is tender.
5. Stir the scrambled eggs into the skillet. Garnish with chopped peanuts, cilantro, or green onion. Serve immediately.

Health Benefits

Zucchini is low in calories and packed with vitamins like A and C, while peanuts provide protein and healthy fats. By replacing traditional noodles with zucchini, this dish is lower in carbohydrates, making it suitable for keto and low-carb diets.

Serving Suggestions

Serve Zucchini Pad Thai hot, garnished with fresh cilantro and chopped peanuts. A squeeze of extra lime juice on top adds a bright and refreshing finish. Pair it with grilled chicken or tofu for a heartier meal.

Creative Variations

• Spicy Kick: Add sriracha or extra chili sauce to the sauce mixture for more heat.
• Protein Boost: Stir in cooked shrimp, chicken, or tofu to make it a more substantial dish.
• Nut-Free Option: Replace peanuts with toasted pumpkin seeds for a crunchy topping.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain texture and flavor.

Pro Tips

• Avoid overcooking the zucchini noodles to keep them crisp and prevent sogginess.
• Use a spiralizer to create even, thin zucchini noodles that cook quickly.
• Toast the peanuts lightly before adding to enhance their nutty flavor.

Frequently Asked Questions

Q: Can I use regular noodles instead of zucchini? A: Yes, you can substitute with rice noodles or soba noodles if not following a low-carb diet.

Q: Can I make this dish vegan? A: Yes, replace the egg with tofu scramble and use a vegan hoisin sauce.

Q: How do I prevent zucchini noodles from becoming watery? A: Lightly salt the zucchini noodles and let them sit for 10 minutes before cooking. Pat dry with paper towels to remove excess moisture.

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