Description
A delicious and easy Zucchini Pad Thai Low Carb recipe made with spiralized zucchini noodles, tender chicken or tofu, and a tangy, sweet-savory Pad Thai sauce. Perfect for keto, low-carb, and healthy weeknight dinners.
Ingredients
2 medium zucchini spiralized
8 oz chicken breast or tofu cubed
2 large eggs
1 cup bean sprouts
2 green onions chopped
2 cloves garlic minced
2 tablespoons crushed peanuts
2 lime wedges
2 tablespoons soy sauce or tamari
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar or sweetener
1 pinch red pepper flakes or sriracha
1 tablespoon cooking oil
Instructions
1. In a small bowl, whisk together soy sauce, fish sauce, rice vinegar, brown sugar, and red pepper flakes. Set aside.
2. Spiralize zucchini into noodles and pat dry to remove excess moisture.
3. In a large skillet or wok, cook chicken or tofu over medium-high heat until golden. Remove from pan.
4. In the same pan, sauté garlic and white parts of green onions until fragrant.
5. Push aromatics aside and scramble eggs until just set.
6. Return chicken or tofu to pan, add zucchini noodles, bean sprouts, and sauce. Toss and cook for 2–3 minutes until heated through.
7. Serve hot, garnished with crushed peanuts, green onions, and lime wedges.
Notes
Pat zucchini noodles dry to avoid a watery dish.
Cook zucchini briefly to keep it crisp-tender.
You can substitute shrimp or keep it vegetarian.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 4g
- Sodium: 740mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 120mg