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Amazing 1-Minute Pad Thai Zoodles Copycat

Pad Thai Zoodles
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Enjoy this fantastic low-carb take on Pad Thai using zucchini noodles instead of traditional rice noodles. It captures all the bold, authentic flavors you love.

Ingredients

Scale
  • 1 lb zucchini, spiralized into noodles (zoodles)
  • 8 oz shrimp, peeled and deveined (or protein of choice)
  • 2 tablespoons avocado oil
  • 2 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 1/4 cup fish sauce
  • 2 tablespoons tamari or low-sodium soy sauce
  • 1 tablespoon brown sugar substitute (like erythritol or monk fruit)
  • 1 tablespoon lime juice, fresh
  • 1 teaspoon sriracha or chili garlic sauce (adjust to your spice preference)
  • 1 large egg
  • 1/4 cup chopped peanuts, for garnish
  • 2 tablespoons chopped fresh cilantro, for garnish
  • 1 lime, cut into wedges, for serving

Instructions

  1. Prepare your zoodles. If they release a lot of water, gently pat them dry with a paper towel. Set aside.
  2. Heat half the avocado oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
  3. Add the remaining oil to the skillet. Add garlic and shallots. Cook for about 1 minute until fragrant.
  4. In a small bowl, whisk together the fish sauce, tamari, brown sugar substitute, lime juice, and sriracha. Pour this sauce mixture into the skillet. Let it bubble for about 30 seconds.
  5. Push the sauce mixture to one side of the skillet. Crack the egg into the empty space. Scramble the egg quickly until just set.
  6. Toss everything in the skillet together—sauce, aromatics, and egg.
  7. Add the zoodles and the cooked shrimp back into the skillet. Toss constantly for 1-2 minutes only. You want the zoodles heated through but still slightly crisp; avoid overcooking or they will become watery.
  8. Remove from heat immediately.
  9. Divide the Pad Thai Zoodles among serving plates. Garnish generously with chopped peanuts and cilantro. Serve with fresh lime wedges.

Notes

  • To manage excess moisture from the zoodles, you can lightly salt them, let them sit for 10 minutes, and then press out the liquid before cooking.
  • Feel free to substitute shrimp with thinly sliced chicken breast or firm tofu.
  • For a nut-free version, omit the peanuts and use toasted sesame seeds for garnish instead.

Nutrition

Find it online: https://savorsensations.com/pad-thai-zoodles-low-carb-takeout-copycat/