Description
Low-Carb Zucchini Pad Thai is a delightful twist on the classic dish, offering the same vibrant flavors and textures with fewer carbs. This refreshing meal features spiralized zucchini noodles sautéed with colorful vegetables in a rich peanut sauce, providing a satisfying experience that’s perfect for busy weeknights or entertaining guests. With its bright presentation and balanced taste, this dish will leave everyone craving more!
Ingredients
Scale
- 2 medium zucchinis (spiralized)
- 3 tbsp natural peanut butter
- 2 tbsp low-sodium soy sauce
- 2 tbsp freshly squeezed lime juice
- 1 tbsp sesame oil
- 1 cup bell peppers (sliced)
- 1 cup shredded carrots
- 3 green onions (thinly sliced)
- ¼ cup fresh cilantro (chopped)
Instructions
- Spiralize the zucchinis and set aside.
- In a bowl, mix peanut butter, soy sauce, lime juice, and sesame oil until smooth.
- Heat a large skillet over medium heat with a splash of oil. Sauté minced garlic for about 30 seconds.
- Add bell peppers and shredded carrots; stir-fry for 3-4 minutes until tender yet vibrant.
- Mix in zucchini noodles and sauce; cook for an additional 2-3 minutes until warmed through but still crunchy.
- Garnish with green onions and cilantro before serving with extra lime wedges.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Swap out zucchini for spaghetti squash or shirataki noodles for different textures. For added protein, include shrimp, chicken, or tofu based on your preference. Store leftovers in an airtight container for up to three days and reheat gently in a skillet.