ZUCCHINI NOODLE PAD THAI
Zucchini noodle pad thai is a low carb veggie-packed meal that comes together in just 30 minutes. Made with shrimp, eggs, bell pepper and a sweet and tangy pad Thai sauce!
Provided by Denise Bustard
Categories Dinner
Number Of Ingredients 14
Steps:
- Sauce - Shake together pad thai sauce and set aside.
- Cook Shrimp - Heat a medium pan over medium heat. Add 1 tablespoon of olive oil, then add the shrimp. Cook 2-4 minutes, flipping halfway, until shrimp are cooked through and no longer pink. Transfer to a clean plate.
- Scramble eggs - Add another 1 tablespoon of olive oil, then add the beaten eggs. Cook, scrambling with a spatula, until cooked through and scrambled. Transfer to the plate containing the shrimp. Clean the pan if necessary.
- Sautée Veggies - Add the zucchini noodles and the bell pepper noodles, tossing with tongs and cooking for 4-5 minutes, until slightly softened. Make a space in the pan and add the garlic.
- Combine - Fry for 1 minute. Add the shrimp, eggs, bean sprouts and pour the sauce over everything. Toss up to coat.
- Serve - Serve with cilantro leaves, peanuts and lime wedges.
Nutrition Facts : ServingSize 1 g, Calories 322 kcal, Carbohydrate 17 g, Protein 33 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 449 mg, Sodium 2200 mg, Fiber 3 g, Sugar 13 g
PAD THAI ZUCCHINI NOODLES
25 minute low carb and healthy Pad Thai Zucchini Noodles is a crunchy and healthy salad version of the classic noodle dish.
Provided by Olena Osipov
Categories Side Dish
Time 25m
Number Of Ingredients 19
Steps:
- In a blender or food processor, make the dressing by processing peanut butter, warm water, soy sauce, rice vinegar, fish sauce, maple syrup and lime juice until smooth. Set aside.
- Preheat large skillet on medium heat, spray with cooking spray, add eggs and cook until scrambled. Transfer to a large salad bowl.
- Wipe clean or rinse the skillet, return to medium-high heat, swirl oil to coat and add tofu with a pinch of salt. Cook until somewhat golden brown, stirring occasionally and watching closely not to burn. Transfer to the bowl with eggs.
- Then add shrimp, zucchini, bell pepper, bean sprouts, peanuts, cilantro, and green onion. Pour dressing over the salad, mix gently and serve cold.
Nutrition Facts : Calories 279 kcal, Sugar 9 g, Sodium 855 mg, Fat 16 g, SaturatedFat 3 g, Carbohydrate 14 g, Fiber 4 g, Protein 22 g, Cholesterol 165 mg, ServingSize 1 serving
ZUCCHINI PAD THAI
Steps:
- Place the uncooked noodles in a bowl of cold water to soak.
- Spiralize the zucchini, yellow squash, red pepper, onion and carrots into noodle-like shapes.
- Combine the sauce ingredients in a small bowl and whisk to combine.
- Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry with tongs for 60 seconds. Transfer to a dish and set aside.
- Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now.
- Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Toss everything around with the tongs.
- Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.
ZUCCHINI PAD THAI NOODLES "ZOODLES"
The best part about this Zucchini Pad Thai is that you can add what ever protein you want. We like to have our zucchini noodles a little on the crunchy side, so we like to cook the zucchini first, then let the water drain from the noodles before serving. The water that's reserved from the noodles won't water down any sauce or flavor in the zoodle recipe.
Provided by Todd + Diane
Categories Main Course
Time 20m
Number Of Ingredients 17
Steps:
- Make the sauce: In a small bowl, combine the sauce ingredients (vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, chili garlic sauce), then set aside.
- Cut the zucchini into noodles or long pasta by using a vegetable spiralizer tool or tools mentioned in our post write up.
- Heat a large pan on medium high heat. Add 1 Tablespoon olive oil (reserve the other half for later). Then add zucchini noodles and cook for 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.
- Let the noodles rest for about 3 minutes to allow as much moisture as possible to release. Remove the noodles from the pan and drain the excess water.
- Carefully wipe the same pan to remove the excess water, and then re-heat the pan on medium high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 30 seconds. Add the shrimp and cook until shrimp is tender and cooked through, about 3 minutes.
- Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetable until the egg is cooked.
- Add the zucchini noodles back into the same pan, then add the sauce. Cook for about 1 more minutes or until the zucchini noodles are heated through. Then stir in the bean sprouts.Serve the warm zucchini pad thai noodles with roasted peanuts, cilantro, and lime wedges.
Nutrition Facts : Calories 545 kcal, Carbohydrate 30 g, Protein 41 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 379 mg, Sodium 2791 mg, Fiber 7 g, Sugar 19 g, ServingSize 1 serving
ZUCCHINI NOODLES PAD THAI
A healthier adaptation of a Pad Thai recipe. Serve with extra lime wedges.
Provided by Andrea Nicole
Categories World Cuisine Recipes Asian
Time 57m
Yield 4
Number Of Ingredients 19
Steps:
- Make zucchini noodles using a spiralizer.
- Whisk chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar together in a small bowl to make a smooth sauce.
- Heat sesame oil in a wok or large skillet over high heat. Add garlic and stir until fragrant, about 10 seconds. Add chicken and shrimp; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
- Push chicken and shrimp to the sides of the wok to make a space in the center. Pour eggs and scramble until firm, 2 to 3 minutes. Add zucchini noodles and sauce; cook and stir, adding water if needed, about 3 minutes. Add 2 cups bean sprouts and green onions; cook and stir until combined, 1 to 2 minutes.
- Remove wok from heat and sprinkle peanuts over noodles. Serve garnished with remaining 1 cup bean sprouts and fresh basil.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 28.1 g, Cholesterol 221.8 mg, Fat 14.5 g, Fiber 5.3 g, Protein 35.6 g, SaturatedFat 2.8 g, Sodium 670.9 mg, Sugar 12.9 g
THAI ZUCCHINI
There are intriguing flavor combinations of this Thai cuisine dish. The mild zucchini is a perfect partner for the stronger flavors in this dish. Compliments of Above & Beyond Parsley, Kansas City, Missouri.
Provided by Miss Annie
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.
- Add peanuts and next 4 ingredients, stirring well.
- Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.
- Serve immediately.
Nutrition Facts : Calories 116.6, Fat 8.6, SaturatedFat 1.2, Sodium 192.3, Carbohydrate 8, Fiber 2.5, Sugar 3.8, Protein 4.2
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