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Easy Zesty Zucchini Noodle Pad Thai Recipe Perfect for Healthy Dinners

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A light, veggie-packed Pad Thai using spiralized zucchini noodles with a tangy tamarind-lime sauce, perfect for quick, healthy dinners that deliver bold flavors.

Ingredients

Scale
  • 4 medium-sized zucchini, spiralized into noodles
  • 2 tablespoons peanut oil (can substitute with avocado oil)
  • 3 cloves garlic, minced
  • 7 ounces (200 grams) firm tofu, cubed and pan-fried (or cooked shrimp or chicken)
  • 2 large eggs, lightly beaten
  • 3 green onions, thinly sliced
  • 1 cup (100 grams) bean sprouts
  • ½ cup (50 grams) crushed roasted peanuts
  • Juice of 1 lime
  • 3 tablespoons tamarind paste
  • 2 tablespoons fish sauce (or soy sauce for vegetarian version)
  • 1 tablespoon brown sugar
  • ½ teaspoon red chili flakes
  • A handful of fresh cilantro, roughly chopped

Instructions

  1. Wash and dry the zucchini. Using a spiralizer, create long noodles. Place them in a colander and sprinkle with a pinch of salt to draw out excess moisture. Let sit for about 10 minutes, then gently squeeze to remove any water.
  2. In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, lime juice, and red chili flakes. Taste and adjust sweetness or tanginess as desired.
  3. Heat 1 tablespoon of peanut oil in a wok or large non-stick skillet over medium-high heat. Add cubed tofu and stir-fry until golden and crispy, about 5-7 minutes. Remove tofu and set aside.
  4. Add the remaining 1 tablespoon of oil to the pan. Pour in beaten eggs and gently scramble until just set, about 1-2 minutes. Push eggs to the side of the pan.
  5. Add minced garlic to the empty side of the pan and sauté for 30 seconds until fragrant.
  6. Add zucchini noodles and cooked tofu to the pan. Pour the sauce over everything and toss gently but thoroughly. Stir-fry for 2-3 minutes until noodles are tender-crisp and evenly coated.
  7. Toss in sliced green onions and bean sprouts. Stir quickly to combine while keeping bean sprouts crunchy.
  8. Serve immediately, garnished with crushed peanuts, fresh cilantro, and extra lime wedges.

Notes

To prevent soggy noodles, salt zucchini noodles and let them drain before cooking. Cook noodles briefly over medium-high heat to keep them tender-crisp. Sauce can be made ahead and stored in the fridge for up to a week. For nut-free version, substitute crushed peanuts with toasted pumpkin or sunflower seeds. If no spiralizer, use a vegetable peeler to create wide ribbons.

Nutrition

Keywords: zucchini noodle pad thai, healthy pad thai, low carb pad thai, vegetarian pad thai, easy pad thai recipe, tamarind sauce, gluten-free pad thai

Find it online: https://tastypierecipes.com/easy-zesty-zucchini-noodle-pad-thai-recipe-perfect-for-healthy-dinners/