Pad Thai Zucchini Noodles
25 minute low carb and healthy Pad Thai Zucchini Noodles is a crunchy and healthy salad version of the classic noodle dish.
Servings: 6 servings
Calories: 279kcal
Ingredients
Pad Thai Dressing:
- 1/4 cup smooth peanut butter unsalted
- 1/4 cup warm water
- 3 tbsp soy sauce I used Bragg liquid aminos
- 1 tbsp rice vinegar
- 1 tbsp fish sauce
- 1 tbsp maple syrup or honey
- 1/2 lime juice of
Salad:
- 3 large eggs or egg whites
- 1 tbsp oil for frying
- 12 oz package firm tofu cubed
- 7 oz cooked shrimp small pieces
- 2 medium zucchini made into "noodles"
- 1 large red bell pepper thinly sliced
- 2 cups bean sprouts
- 1/4 cup peanuts
- 1 cup cilantro finely chopped
- 1/2 cup green onion finely chopped
- Pinch of salt
- Cooking spray I use Misto
Instructions
- In a blender or food processor, make the dressing by processing peanut butter, warm water, soy sauce, rice vinegar, fish sauce, maple syrup and lime juice until smooth. Set aside.
- Preheat large skillet on medium heat, spray with cooking spray, add eggs and cook until scrambled. Transfer to a large salad bowl.
- Wipe clean or rinse the skillet, return to medium-high heat, swirl oil to coat and add tofu with a pinch of salt. Cook until somewhat golden brown, stirring occasionally and watching closely not to burn. Transfer to the bowl with eggs.
- Then add shrimp, zucchini, bell pepper, bean sprouts, peanuts, cilantro, and green onion. Pour dressing over the salad, mix gently and serve cold.
Notes
- Omit shrimp for vegan or vegetarian version.
- Skip tofu or substitute with cooked diced chicken.
- No fish sauce? Sub with soy sauce.
- Store: Refrigerate covered for up to 2 days.
Nutrition
Calories: 279kcal | Carbohydrates: 14g | Protein: 22g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 165mg | Sodium: 855mg | Fiber: 4g | Sugar: 9g