Keto Zucchini Noodle Pad Thai

This is a pad Thai that uses spiralized zucchini in place of rice noodles. Shrimp, red bell pepper, green onion and garlic are cooked in coconut oil, then tossed with zucchini noodles in a sauce of fish sauce, soy sauce, peanut butter and lime juice. Cilantro and crushed peanuts go on at the end. The recipe makes 2 servings, with 9 grams of carbohydrates each, and takes 25 minutes: 15 of prep and 10 of cooking.

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The Ingredients

The recipe card has the amounts. What each one does:

• Zucchini (2 medium): spiralized into noodles. It has a mild flavor and soaks up the sauce.
• Coconut oil (1 tablespoon): for sautéing. It adds a subtle sweetness.
• Red bell pepper (1 medium), green onions (2) and garlic (2 cloves): the vegetables and aromatics. The pepper adds color and a sweet crunch, the green onions a fresh bite, and the garlic depth.
• Shrimp (1/2 pound): peeled and deveined. They absorb the sauce as they cook.
• Fish sauce (2 tablespoons) and soy sauce (1 tablespoon): fish sauce is the salty, savory backbone of a traditional pad Thai. The soy sauce balances the sweetness of the peanut butter and the tang of the lime.
• Peanut butter (2 tablespoons): makes the sauce creamy and nutty, and binds it together.
• Lime juice (1 tablespoon): cuts through the richness of the peanut butter.
• Cilantro (1/4 cup, chopped) and crushed peanuts (2 tablespoons): the finish, with herbal freshness from the cilantro and crunch from the peanuts.

Cooking It Fast

Spiralize the zucchini and prep the vegetables first, because the cooking itself is quick. Heat the coconut oil in a large skillet over medium heat. Cook the bell pepper and garlic for 2 to 3 minutes, then add the shrimp and cook for 3 to 4 minutes, until pink.

Add the zucchini noodles, fish sauce, soy sauce, peanut butter and lime juice and toss to combine. Cook for 2 to 3 minutes more, until the zucchini is tender but still crisp. Take the pan off the heat and stir in the cilantro and peanuts. Serve immediately.

Choose medium zucchini that are firm and free of blemishes. If the noodles seem too watery, lightly salt them and let them sit for a few minutes to draw out the moisture before cooking. Keep the cooking to 2 or 3 minutes, since zucchini noodles go soft if overdone.

Swaps and Variations

• Other protein: chicken, tofu or beef in place of shrimp. For a plant-based dish, use tofu or tempeh, marinated and sautéed. The amount of shrimp can also be adjusted to preference.
• Vegetables: carrots, broccoli or snap peas, and leafy greens such as spinach or kale. Adjust the cooking time for vegetables that take longer.
• More heat: red pepper flakes or Sriracha added to the sauce.
• Sauce changes: sesame oil, or coconut aminos in place of soy sauce.
• Brighter finish: a splash of extra lime juice at the end.

Serving and Meal Prep

A light cucumber salad or a Thai-style coleslaw adds crunch next to the soft noodles. Extra crushed peanuts, lime wedges and cilantro on top finish the plate. For meal prep, prepare the components ahead and sauté them when you are ready to eat.

Time and Nutrition

Prep takes 15 minutes, which covers spiralizing, chopping and measuring. Cooking takes about 10 minutes. The total is 25 minutes. Each bowl has approximately 350 calories, 22 grams of fat (4 grams saturated), 9 grams of carbohydrates, 3 grams of fiber, 3 grams of sugar, 25 grams of protein and 800 milligrams of sodium.

FAQ

Is zucchini noodle pad Thai keto-friendly?

It is low in carbohydrates. Zucchini noodles replace the rice noodles, which cuts the carbs a lot while keeping the flavors of the dish.

Can I use other vegetables?

Yes. Carrots, bell peppers and broccoli all work. Adjust the cooking time for any that take longer to cook.

How should leftovers be stored?

Let the dish cool completely, then keep it in an airtight container in the refrigerator for up to 3 days. When reheating, do not overcook the zucchini noodles or they can turn mushy.

Can I make it vegetarian?

Yes. Replace the shrimp with tofu or tempeh, and add more vegetables to keep the dish filling.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us