Print

Healthy Zucchini Noodle Pad Thai Recipe Easy 20-Minute Fresh Twist

healthy zucchini noodle pad thai - featured image
Print Recipe

A fresh, light twist on classic Pad Thai using spiralized zucchini noodles instead of traditional rice noodles, ready in about 20 minutes. This healthy recipe is flavorful, quick, and perfect for a light lunch or dinner.

Ingredients

Scale
  • 3 medium zucchinis, spiralized into noodles (about 4 cups)
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 3 stalks green onions, sliced thin
  • 1 medium carrot, julienned or grated
  • 7 oz (200 g) firm tofu, pressed and cubed
  • 1/4 cup peanuts, chopped
  • 2 tablespoons tamarind paste
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes
  • Lime wedges, for serving

Instructions

  1. Wash and dry the zucchinis. Using a spiralizer, turn them into noodles and set aside in a colander to drain excess moisture for about 10 minutes.
  2. In a small bowl, whisk together tamarind paste, soy sauce, maple syrup, rice vinegar, sesame oil, and red pepper flakes. Taste and adjust seasoning. Set aside.
  3. Heat a large skillet or wok over medium-high heat. Add a splash of oil and sauté cubed tofu until golden and crispy on all sides, about 5-7 minutes. Remove tofu and set aside.
  4. In the same pan, add more oil if needed. Pour in beaten eggs and cook gently, stirring until softly scrambled but not overcooked. Remove and set aside with tofu.
  5. Add minced garlic and green onions to the pan. Stir for 30 seconds until fragrant. Toss in carrots and cook for another 2 minutes, keeping veggies crisp-tender.
  6. Add zucchini noodles to the pan, pouring the sauce evenly over them. Toss gently for 2-3 minutes until noodles are warmed through but still have a bit of bite.
  7. Return tofu and scrambled eggs to the pan, folding everything together carefully. Heat through for another minute to meld flavors.
  8. Plate the zucchini noodle Pad Thai and sprinkle chopped peanuts on top. Serve with lime wedges for squeezing just before eating.

Notes

Drain zucchini noodles well to prevent sogginess. Adjust sauce seasoning to taste as tamarind paste tartness varies. Add lime juice last minute to preserve freshness. Avoid overcrowding the pan to maintain texture. For vegan version, skip eggs or replace with scrambled tofu and use maple syrup instead of honey.

Nutrition

Keywords: zucchini noodles, pad thai, healthy recipe, low carb, gluten-free, vegan option, quick dinner, tofu, spiralizer

Find it online: https://jollyfork.com/healthy-zucchini-noodle-pad-thai-recipe-easy-20-minute-fresh-twist/