Description
Craving a vibrant, healthy take on a classic Thai dish? This Zucchini Pad Thai is your perfect choice! Featuring spiralized zucchini, yellow squash, red pepper, carrots, and onions tossed with pad thai noodles in a tangy, sweet, and spicy sauce, topped with peanuts and fresh herbs, this dish is a delightful blend of crunchy, savory, and zesty flavors.
Ingredients
Pad Thai
- Pad Thai Noodles (4 oz): Provide a chewy, classic base.
- Zucchini (1 large, spiralized): Offers low-carb, crisp noodles.
- Yellow Squash (1, spiralized): Adds mild, tender texture.
- Red Pepper (1, spiralized or thinly sliced): Brings sweet crunch.
- Yellow Onion (½, spiralized or thinly sliced): Adds savory depth.
- Carrots (2, spiralized or thinly sliced): Provide sweet, crunchy texture.
- Vegetable Oil (2 Tbsp): For stir-frying.
- Peanuts (½ cup, chopped): Add nutty crunch.
- Assorted Herbs (1 cup, e.g., cilantro, green onions, basil, torn): Infuse fresh, aromatic flavor.
Sauce
- Fish Sauce (3 Tbsp): Adds salty, umami depth.
- Brown Sugar (3 Tbsp): Brings sweet balance.
- Vegetable Broth (3 Tbsp): Thins sauce and adds savory notes.
- Rice Vinegar (2 Tbsp): Provides tangy acidity.
- Soy Sauce (1 Tbsp): Enhances umami flavor.
- Chili Garlic Sauce (1 Tbsp): Adds spicy kick.
Substitutions and Variations
- Pad Thai Noodles: Swap with rice noodles, gluten-free noodles, or extra zucchini noodles for keto.
- Zucchini/Yellow Squash: Replace with cucumber or daikon radish noodles.
- Fish Sauce: Use vegan fish sauce or extra soy sauce for vegan.
- Brown Sugar: Swap with coconut sugar or sugar-free sweetener for keto (~2–3g net carbs per serving).
- Soy Sauce: Use tamari or coconut aminos for gluten-free.
- Peanuts: Replace with cashews, almonds, or omit for nut-free.
- Keto Adjustment: Omit pad thai noodles and brown sugar, use sugar-free sweetener and extra zucchini noodles (~2–3g net carbs per serving).
- Gluten-Free Version: Use gluten-free noodles and tamari or coconut aminos.
- Vegan Version: Swap fish sauce with vegan fish sauce or soy sauce.
- Spicy Version: Increase chili garlic sauce to 2 Tbsp or add a sliced Thai chili
Instructions
Step 1: Prep the Noodles
- Place 4 oz pad thai noodles in a bowl of cold water to soak until softened (about 10 minutes).
Tip: Check noodles for softness; they should be pliable but not mushy.
Step 2: Prep the Vegetables
- Spiralize or thinly slice 1 large zucchini, 1 yellow squash, 1 red pepper, ½ yellow onion, and 2 carrots into noodle-like shapes.
Tip: Use a spiralizer for uniform veggie noodles; pat dry to remove excess moisture.
Step 3: Make the Sauce
- In a small bowl, whisk together 3 Tbsp fish sauce, 3 Tbsp brown sugar, 3 Tbsp vegetable broth, 2 Tbsp rice vinegar, 1 Tbsp soy sauce, and 1 Tbsp chili garlic sauce until combined.
Tip: Whisk thoroughly to dissolve sugar; taste and adjust spice or sweetness as needed.
Step 4: Stir-Fry the Vegetables
- Heat 1 Tbsp vegetable oil in a large skillet or wok over medium-high heat.
- Add spiralized vegetables and stir-fry with tongs for 60 seconds.
- Transfer to a dish and set aside.
Tip: Stir-fry quickly to keep veggies crisp; avoid overcooking to maintain texture.
Step 5: Cook the Noodles and Combine
- Add another 1 Tbsp vegetable oil to the skillet.
- Drain the softened noodles and add to the hot pan. Stir-fry for 1 minute, tossing with tongs.
- Pour in the sauce and stir-fry for 1–2 minutes until the sauce thickens and coats the noodles.
- Return the vegetables to the skillet, toss to combine, and remove from heat.
- Stir in ½ cup chopped peanuts and 1 cup torn herbs (cilantro, green onions, basil).
Tip: Toss gently to avoid breaking veggie noodles; work quickly to keep sauce from over-reducing.
Step 6: Serve
- Serve immediately, garnished with extra herbs or peanuts if desired.
Tip: Serve hot for the best flavor; offer extra chili garlic sauce for spice lovers.