Description
Low-Carb Zucchini Pad Thai is a fresh, vibrant twist on the classic dish, perfect for those seeking a healthy yet satisfying meal. With crunchy zucchini noodles and a medley of colorful vegetables paired with a rich peanut sauce, this dish is not only quick to prepare but also impressively delicious. Ideal for weeknight dinners or gatherings, it’s sure to become a favorite in your household!
Ingredients
Scale
- 2 medium zucchinis (spiralized)
- 1 red bell pepper (thinly sliced)
- 1 cup carrots (shredded or julienned)
- 3 green onions (chopped)
- 3 tablespoons natural peanut butter
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons lime juice (freshly squeezed)
- 2 large eggs (beaten)
- Fresh cilantro (optional, for garnish)
Instructions
- Spiralize the zucchinis into noodles or use a vegetable peeler to create thin strips.
- Heat oil in a large skillet over medium heat, then sauté the red bell pepper and carrots until tender but crisp (about 3-4 minutes).
- Add the zucchini noodles and beaten eggs to the skillet. Cook until the eggs are set and the zucchini is slightly tender (approximately 5 minutes).
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, and water to thin the mixture. Pour over the skillet ingredients.
- Toss everything together gently; cook for an additional 1-2 minutes until warmed through.
- Remove from heat and garnish with chopped green onions and cilantro before serving hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (280g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 140mg