30 minutes to Spiralized Zucchini Pad Thai – Yes, please!
My spiralizer is one of my favorite kitchen gadgets. And this recipe is “Exhibit A” in why every home cook should own one, IMHO.
Zucchini noodles are so versatile – they fit well with most any pasta dish from any cuisine – Asian, Italian, Chinese – the possibilities are endless!
I love Pad Thai. It is one of my regular cravings. But, let’s face it – it’s hard to make at home. Rice noodles are boring, and they are hard to get just right. When I have made them, they can turn from under done to gummy and mushy in just seconds. And, they are completely empty carbs.
Zoodles (zucchini noodles) are so great. They are much less fussy to cook with than rice noodles, they have very few carbs, tons of antioxidants and other nutrients and are yummy, too. I can’t wait for zucchini season this year! Did you know that an average sized zucchini has only 30 calories? Just FYI, the same amount of white flour pasta has about 200 calories and tons of carbs. Low carb blogger Kalyn uses zucchini noodles abundantly on her blog – and I love her Spicy Cherry Tomato, Sausage, Garlic and Herb Zoodles.
I would love to try Shrimp Scampi Zoodles, Chili Garlic Zoodles, Sesame Almond Butter Zoodles, Asian Zoodle Salad Jars. Basically any dish that requires pasta can be made with zucchini noodles instead of white flour pasta.
- For the sauce:
- 2 tablespoons tamarind paste
- ¼ cup fish sauce
- 1 tablespoon Sriracha sauce or chili paste
- ¼ cup light brown sugar
- 2 tablespoons lime juice
- For the noodles:
- 4 medium sized zucchinis
- 2 medium carrots, peeled and sliced in ¼ inch slices
- 2 tablespoons peanut oil
- 1 pound uncooked shrimp, peeled and deveined
- 2 ounces mung bean sprouts
- 3 green onions, cut in 1 inch pieces
- ½ cup diced roasted peanuts
- ½ cup diced cilantro leaves
- Combine the sauce ingredients and set aside.
- Sprialize the zucchini into ¼ inch wide noodles, cutting every 5 to 6 inches.
- Heat a large skillet to medium high heat. Add oil and shrimp and saute shrimp for 2 or 3 minutes, until cooked through. Remove shrimp from skillet.
- Add carrots to skillet and cook for about 3 minutes, until fork tender. Add in zucchini noodles and saute for one more minute. Add in sauce and stir and cook for 3 to 5 minutes, until most of liquid has evaporated and sauce clings to noodles.
- Turn off heat. Toss in the shrimp, bean sprouts and green onions.
- Serve with a sprinkling of peanuts and cilantro. Serve with a few limes wedges on the side.