Zucchini Pad Thai Noodles

Zucchini Pad Thai Noodles

Flavourful low carb noodle dish.
Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 2

Ingredients


2 tbsp Rice vinegar (for sauce)
2 tbsp Fish sauce (for sauce)
3 tbsp Tomato ketchup (for sauce)
1 tsp packed Brown sugar (for sauce)
1/2 tsp Cayenne pepper (for sauce)
1 tsp Chili garlic sauce (for sauce)
2 medium Zucchini (spiralized)
1 tbsp Olive oil
1 tbsp Olive oil
3 clove(s) Garlic (minced)
227 gm Shrimp, raw (peeled and de-veined)
1 medium pepper(s) Red bell pepper (seeded and thinly sliced)
3 stalk(s) Green onion, scallion, ramp (sliced in 1 inch pieces)
1 large egg Egg
2 cup Bean sprouts
1/3 cup Peanuts, roasted (for garnish)
1 tbsp Cilantro (coriander) (for garnish)

Instructions


1. Make the Sauce: in a small bowl, combine the sauce ingredients vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, and chili garlic sauce. Set aside.

 

2. Cut the zucchini into noodles or long pasta by using a vegetable spiralizer tool.

 

3. Heat a large pan on medium-high heat. Add olive oil, then add zucchini noodles and cook for about 2-3 minutes or until the zucchini noodles are tender. Don't overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite.

 

4. Let the noodles rest for about 3 minutes to allow all the moisture to release. Remove the noodles from the pan and drain the excess water.

 

5. Carefully wipe the same pan remove the excess water, then reheat on medium-high heat. Add olive oil and garlic. Cook the garlic until soft and translucent, about 1 minute. Add the shrimp and cook until shrimp is tender and becomes pink, 3-4 minutes.

 

6. Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetables until the egg is cooked.

 

7. Add the zucchini noodles back into the same pan, then add the sauce. Cook for about 1 more minute or until the zucchini noodles are heated through. Then stir in the bean sprouts.

 

8. Serve the warm zucchini pad thai noodles with roasted peanuts and cilantro. Enjoy!

Nutrition Facts

Per Portion

Calories 582
Calories from fat 284
Calories from saturated fat 45
Total Fat 32 g
Saturated Fat 5.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.7 g
Monounsaturated Fat 17.4 g
Cholesterol 269 mg
Sodium 1908 mg
Potassium 1459 mg
Total Carbohydrate 34 g
Dietary Fiber 7.8 g
Sugars 21.9 g
Protein 41 g

Dietary servings

Per Portion


Meat 1.3
Meat Alternative 0.9
Vegetables 5.2

Energy sources


Pygal23%438.44683513918665129.547498426624449%393.17889519409187281.754707200607528%312.3859860087867139.0678302584638623%49%28%CarbohydratesFatProtein

Notes:

Quick Tips:

Safety

Never eat seafood that is raw, or not cooked through. Internal temperature of fish should be 158F or 70C degrees and for shellfish 165F or 74C degrees.

Substitution

You can use regular buckwheat noodles instead of zucchini noodles, by first preparing the noodles according to package instructions and following the rest of the recipe

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