Low-carb Zucchini Noodle Pad Thai
This Low-Carb Zucchini Noodle Pad Thai recipe is a healthy twist on a classic Thai dish. It's packed with flavor and nutrients, making it a perfect option for a low-carb meal.
Ingredients
- 2 large zucchinis, spiralized into noodles
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 2 eggs, beaten
- 1/4 cup chopped peanuts
- 2 green onions, chopped
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat the olive oil in a large pan over medium heat. Add the minced garlic and cook for 1 minute.
- Add the sliced bell pepper and bean sprouts to the pan. Cook for 2-3 minutes until the vegetables are slightly softened.
- Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until cooked through.
- Add the zucchini noodles to the pan and toss everything together. Cook for 2-3 minutes until the zucchini noodles are just tender.
- Stir in the chopped peanuts and green onions. Remove from heat.
- Divide the zucchini noodle pad thai among serving plates. Garnish with fresh cilantro and serve with lime wedges.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250
- Carbohydrates
- 12g
- Protein
- 18g
- Fat
- 15g
Supplies
Large pan Spiralizer Cutting board Knife Measuring cups and spoons
Tools
Stovetop
Serving suggestions
Serve the zucchini noodle pad thai with a side of steamed edamame or a fresh cucumber salad for a complete meal.
Tips & tricks
For added protein, you can top the pad thai with grilled shrimp or tofu.
Cost
$10