Zucchini Pad Thai Low Carb

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If you love Pad Thai but want something a little lighter and healthier, this Zucchini Pad Thai Low Carb recipe is your new best friend. It’s bursting with flavor, packed with vibrant veggies, and swaps traditional noodles for spiralized zucchini, making it an excellent choice for anyone following a low-carb or keto lifestyle. Every bite delivers that signature sweet, salty, and nutty Pad Thai taste but with a refreshing, guilt-free twist.

Whether you’re meal-prepping for the week or looking for a quick dinner fix, this dish comes together in no time and satisfies cravings without the heavy carbs. Topped with crunchy peanuts and a squeeze of lime, it’s fresh, colorful, and as satisfying as your favorite Thai takeout—only cleaner and greener.

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What Kind of Zucchini Should I Use?

You can use any fresh, firm zucchini for this recipe. Smaller zucchinis tend to have a better texture and less water content, making them perfect for spiralizing into “zoodles.” Look for ones with smooth, unblemished skin and a vibrant green color. If you prefer, yellow squash also works well as an alternative or mix-in.

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Ingredients for the Zucchini Pad Thai Low Carb

Zucchini: The base of the dish, replacing rice noodles with a fresh, low-carb alternative. Spiralized zucchini keeps the meal light but satisfying.

Carrots: Adds a touch of sweetness and crunch. Julienned or spiralized carrots blend beautifully with the zucchini noodles.

Red Bell Pepper: Brings color and a gentle sweetness, adding to the vibrant texture.

Green Onions: Provide a mild bite that brightens the overall flavor of the Pad Thai.

Garlic: A punch of aromatic depth that enhances the classic Pad Thai taste.

Eggs: Scrambled into the mix, they add richness and protein, just like traditional Pad Thai.

Peanuts: Offer a delightful crunch and nutty contrast to the tender vegetables.

Cilantro: Fresh and bold, it’s sprinkled on top for that finishing burst of herbal brightness.

Soy Sauce or Coconut Aminos: The savory backbone of the sauce, bringing umami flavor.

Lime Juice: A splash of tangy citrus to balance out the sweetness and saltiness.

Chili Flakes or Sriracha: For those who like a little heat, it adds a spicy kick.

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How To Make the Zucchini Pad Thai Low Carb

Step 1: Spiralize and Prep the Veggies

Start by spiralizing your zucchini into noodles and julienning the carrots and red bell pepper. Pat the zucchini noodles with a paper towel to remove excess moisture—this keeps the dish from getting soggy.

Step 2: Sauté the Aromatics

In a large non-stick skillet or wok, heat a bit of oil over medium heat. Add the minced garlic and white parts of the green onions. Cook until fragrant, about 1 minute.

Step 3: Add Veggies and Stir-Fry

Toss in the carrots and red bell pepper. Stir-fry for 2-3 minutes until slightly tender but still crisp.

Step 4: Cook the Eggs

Push the vegetables to one side of the pan. Crack in the eggs and scramble them gently, letting them cook until just set.

Step 5: Mix in the Zoodles and Sauce

Add the zucchini noodles to the pan along with soy sauce (or coconut aminos), lime juice, and chili flakes or sriracha. Stir-fry everything together for about 2 minutes until the noodles are heated through but still firm.

Step 6: Garnish and Serve

Remove from heat and top with chopped peanuts, fresh cilantro, and green onion tops. Serve immediately with extra lime wedges on the side.

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Serving and Storing Your Zucchini Pad Thai Low Carb

This dish is best served immediately while the zucchini noodles still have their pleasant bite. If you’re meal prepping, store portions in airtight containers in the fridge for up to 3 days. Just be sure to keep any garnishes like peanuts and fresh cilantro separate until you’re ready to serve—they maintain their texture much better that way.

To reheat, gently warm in a skillet over medium heat. Avoid the microwave if possible, as it can make the zoodles too soft.

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What to Serve With Zucchini Pad Thai Low Carb?

Grilled Thai Chicken Skewers

A protein-packed pairing that brings even more Thai flavor without loading up on carbs.

Spicy Thai Cucumber Salad

Cool and crunchy, this salad offers a refreshing contrast to the warm Pad Thai.

Coconut Cauliflower Rice

Fluffy and fragrant, it soaks up extra sauce like a dream.

Mango Avocado Salad

The sweet mango and creamy avocado make a tropical side that complements the peanut-lime flavors perfectly.

Egg Drop Soup

Warm and soothing, this light soup balances the bold Pad Thai flavors beautifully.

Steamed Edamame

Sprinkled with sea salt or chili flakes, they make a simple and satisfying low-carb side.

Thai Iced Tea (Sugar-Free Version)

Serve a glass of this chilled tea for a sweet, creamy contrast without the sugar overload.

Kimchi or Pickled Veggies

Tangy, fermented sides help reset the palate and add gut-friendly benefits.

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Want More Low Carb Ideas?

If you’re enjoying this Zucchini Pad Thai Low Carb, don’t stop here. Dive into more easy and flavorful dishes that keep carbs in check but satisfaction high:

• Easy Thai Red Curry Dumpling Soup for cozy, bold flavors in one bowl.
• Garlic Butter Chicken with Rigatoni and Parmesan when you’re craving comfort with creamy garlic flair.
• Bok Choy and Mushroom Stir Fry for a simple, veggie-rich dish with great umami punch.
• Sweet & Spicy Ramen Noodles to turn up the heat while still keeping it light.
• Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce for that creamy, satisfying texture without the guilt.

Want more crowd-pleasing recipes? Follow TasteBursts Recipes on Pinterest for endless inspiration and discover your next low-carb favorite!

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