Description

A fresh, vibrant take on the classic Pad Thai, this low-carb version swaps noodles for spiralized zucchini while keeping all the bold, craveable flavor. Packed with protein, colorful veggies, and a quick homemade sauce, it’s a perfect light dinner or meal prep staple.

Ingredients

2 medium zucchini, spiralized

2 tablespoons tamari or coconut aminos

1 tablespoon lime juice

1 tablespoon honey or keto-friendly sweetener

2 garlic cloves, minced

2 eggs

1 red bell pepper, thinly sliced

2 green onions, chopped

1 tablespoon sesame oil

1 tablespoon sesame seeds, toasted

Fresh basil or cilantro for garnish

Instructions

Spiralize the zucchini and place in a colander. Sprinkle with salt and let sit for 10–15 minutes. Pat dry.
In a small bowl, mix tamari, lime juice, honey, and garlic. Set aside.
Heat sesame oil in a large skillet over medium heat. Add red bell pepper and cook 2–3 minutes. Add green onions and cook 1 minute more.
Push veggies aside, scramble eggs in the same skillet until cooked through.
Add zucchini noodles and sauce. Toss gently and cook for 2–3 minutes until zoodles are just tender.
Serve hot, garnished with sesame seeds and fresh herbs.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner