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Zucchini Noodle Pad Thai - A Low-Carb Twist on a Classic

This Zucchini Noodle Pad Thai is a flavorful and healthy twist on the traditional dish, perfect for those looking to reduce carbs without sacrificing taste. Made with fresh zucchini noodles and a savory sauce, it's a delightful meal that comes together in under an hour!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Zucchini Noodles
  • 4 medium zucchini spiralized into noodles
For the Protein
  • 1 cup chicken breast sliced thinly
  • 1 large egg beaten
For the Sauce
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon fish sauce optional for extra flavor
  • 1 tablespoon peanut butter or almond butter for a nut-free option
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon sriracha adjust to taste
For Toppings
  • 1/4 cup green onions sliced
  • 1/4 cup crushed peanuts for garnish
  • 1 lime lime wedges for serving

Method
 

Prepare the Sauce
  1. In a small bowl, whisk together the soy sauce, fish sauce, peanut butter, lime juice, and sriracha until smooth. Set aside.
Cook the Protein
  1. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the sliced chicken breast and stir-fry for about 5-7 minutes, or until cooked through. Remove the chicken and set aside.
  2. In the same skillet, add a little more oil if necessary and pour in the beaten egg. Scramble the egg until fully cooked, then remove and set aside with the chicken.
Cook the Zucchini Noodles
  1. Add the spiralized zucchini to the skillet and stir-fry for about 3-4 minutes, or until just tender but still slightly crisp.
Combine the Ingredients
  1. Return the cooked chicken and scrambled egg to the skillet with the zucchini noodles. Pour the prepared sauce over the mixture and toss to combine thoroughly, cooking for another 2-3 minutes until heated through.
Serve
  1. Divide the Zucchini Noodle Pad Thai among plates and top with sliced green onions and crushed peanuts. Serve with lime wedges on the side.

Notes

Feel free to customize this dish with your choice of protein, such as shrimp or tofu. For a vegetarian version, omit the chicken and egg, and add more vegetables like bell peppers or broccoli. Adjust the spice level by adding more or less sriracha according to your preference.