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Zucchini Pad Thai Low Carb

Zucchini Pad Thai Low Carb

A light, fresh twist on a Thai classic, this zucchini noodle version brings all the flavor with none of the guilt—perfect for a low-carb, quick-fix dinner.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Cuisine Thai
Servings 2 servings
Calories 290 kcal

Equipment

  • Spiralizer
  • Large skillet or wok

Ingredients
  

Ingredients

  • 2 medium zucchini
  • 1 medium carrot
  • 1 red bell pepper
  • 2 green onions
  • 2 cloves garlic minced
  • 2 eggs
  • 0.25 cup chopped peanuts
  • 0.25 cup chopped fresh cilantro
  • 2 tablespoons soy sauce or coconut aminos
  • 1 tablespoon lime juice
  • 0.5 teaspoon chili flakes or 1 teaspoon sriracha
  • 1 tablespoon olive oil

Instructions
 

  • Spiralize the zucchini and julienne the carrot and red bell pepper. Pat the zucchini with a paper towel to remove excess moisture.
  • Heat olive oil in a skillet over medium heat. Add garlic and white parts of the green onions. Sauté for 1 minute.
  • Add carrots and red bell pepper. Stir-fry for 2–3 minutes until just tender.
  • Push veggies aside and scramble the eggs until just set.
  • Add zucchini noodles, soy sauce or coconut aminos, lime juice, and chili flakes or sriracha. Stir-fry for 2 minutes.
  • Remove from heat. Top with peanuts, cilantro, and green onion tops. Serve with lime wedges if desired.

Notes

For best texture, serve immediately. Store leftovers separately from garnishes to preserve freshness.

Nutrition

Calories: 290kcalCarbohydrates: 14gProtein: 12gFat: 21gSaturated Fat: 4gCholesterol: 185mgSodium: 640mgFiber: 4gSugar: 6gVitamin A: 3800IUVitamin C: 90mgCalcium: 70mgIron: 2mg
Keyword Healthy, Keto, Low Carb, Pad Thai, Zucchini
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