Since then, I’ve become a huge Pad Thai lover – both of healthy pad thai and not so healthy. I love noodley dishes, I love heat, I love texture and I love the balance of sweet and sour.
Contrary to popular though, healthy Pad Thai shouldn’t have ketchup in it. It also is not made with peanut sauce. Pad Thai at its simplest is a sauce based around tamarind paste, and at its most complex, has dozens of hard to find ingredients.
How to Make Zucchini Noodle Healthy Pad Thai
Now, I’m a busy working woman who often just wants to get healthy food on the table in a hurry that my fiancé and I think taste great. I’m not one to fuss over authenticity and rules, so my zucchini noodle healthy Pad Thai recipe breaks a lot of them. First of all, I super simplify everything so you don’t need to go to five Asian markets to find dried fish and other less common ingredients.
And second of all, I didn’t use the traditional rice noodles in my healthy pad thai. Actually, I didn’t use any sort of noodles in an effort to seriously cut down on calories and carbs. I made my “noodles” with a combination of zucchini noodles (zoodles) and carrot noodles, as well as some crunchy beans sprouts thrown in towards the end. The result is a super easy, low cal, crazy zoodle healthy Pad Thai that my fiancé ate 3 portions of in one sitting (actually).
Zucchini Noodle Healthy Pad Thai
- 1/4 cup tamarind paste
- 1 1/2 tbsp coconut sugar
- 1/2 tbsp Sriracha or to taste
- 1 1/2 tbsp reduced sodium tamari
- Juice of 1/2 small lime
- 1/4 cup reduced sodium chicken stock
- 4 large zucchini with ends removed
- 2 large carrots peeled with ends removed
- Mix together the sauce ingredients in a bowl, and set aside.
- Spiralize into circular ribbons and set aside.
- Heat a teaspoon of olive oil in a large nonstick skillet over medium heat and add in the eggs. Season with salt and pepper, spread it to the edges, then scramble until cooked through. Remove and set aside in a bowl.
- Heat another teaspoon of oil in the pan. Add the chicken breasts over medium high heat and season with salt and pepper. Stir-fry until golden and cooked through. Remove to the egg bowl and set aside.
- Add the sauce to the pan over medium and allow to cook for a few minutes to bubble and get syrupy. Add in the zucchini and carrots and cook until slightly softened and coated about 5 minutes. Then add in the sprouts, chicken and egg and toss until the sprouts slightly wilt and are coated in the sauce.
- Divide between four bowls, topped with sliced green onions, peanuts and lime wedges for serving.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.