Description
Zucchini Pad Thai Low Carb is a light, fresh take on the classic Thai dish, swapping rice noodles for spiralized zucchini. Tossed in a creamy peanut sauce and topped with crunchy peanuts and fresh herbs, it’s a flavorful, low-carb meal that’s ready in under 30 minutes.
Ingredients
2 medium zucchini
1 medium carrot
1 small bell pepper
2 green onions
¼ cup peanuts, chopped
¼ cup cilantro, chopped
2 cloves garlic, minced
3 tablespoons peanut butter
2 tablespoons soy sauce or tamari
1 tablespoon lime juice
¼ teaspoon chili flakes or 1 teaspoon sriracha (optional)
Instructions
1. Spiralize the zucchini and carrot into noodles. Pat dry with paper towels.
2. Whisk together peanut butter, soy sauce, lime juice, minced garlic, and chili flakes or sriracha. Thin with a splash of water if needed.
3. Heat oil in a skillet over medium heat. Sauté bell peppers for 2–3 minutes until tender. Add zucchini and carrot noodles, cook 2 more minutes.
4. Pour sauce over veggies, toss gently to coat, cook another 1–2 minutes until heated.
5. Serve topped with chopped peanuts, sliced green onions, cilantro, and extra lime or chili sauce as desired.
Notes
Pat zucchini noodles dry to avoid excess moisture.
Add protein like chicken, shrimp, or tofu for a heartier meal.
Make the sauce up to 3 days ahead to save time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Low carb dinner
- Method: Stir-fry
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 6
- Sodium: 720
- Fat: 24
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 6
- Protein: 10
- Cholesterol: 0
Keywords: low carb, pad thai, zucchini noodles, healthy dinner