Zucchini noodles pad thai –If you’re on the lookout for a delicious and healthy twist on a classic dish, this Zucchini Noodle Pad Thai is the answer! It’s a delightful combination of fresh veggies and rich flavors, minus the heavy carbs. Perfect for a weeknight dinner!
Zucchini Noodle Pad Thai
Imagine enjoying a bowl of Pad Thai, but instead of rice noodles, you have tender zucchini noodles that soak up all the delicious flavors. This recipe is not just low in carbs, but also packed with vitamins and nutrients. Let’s get started!
Ingredients
- 2 medium zucchinis, spiralized into noodles
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon almond butter
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- Crushed peanuts, for garnish
- Lime wedges, for serving
Instructions
- Start by spiralizing your zucchinis to create your noodles. Set them aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced red bell pepper and snap peas, sautéing until they start to soften, about 3-4 minutes.
- Add the minced garlic and ginger to the skillet, stirring for about 1 minute until fragrant.
- Next, stir in the zucchini noodles and cook for another 2-3 minutes, just until they’re tender but still have a slight bite. Be careful not to overcook them!
- In a small bowl, whisk together soy sauce, almond butter, lime juice, and honey (or maple syrup) until smooth.
- Pour the sauce over the zucchini noodle mixture and toss until everything is well coated.
- Remove from heat and stir in the chopped green onions.
- Serve the Zucchini Noodle Pad Thai warm, topped with crushed peanuts and lime wedges for extra flavor.
This Zucchini Noodle Pad Thai is a fresh, vibrant, and satisfying meal that your whole family will love. It’s quick to prepare and makes for great leftovers too. Enjoy every bite!