I love Thai food and of course that includes pad Thai. I also love this zucchini pad Thai that is easy to make at home! It’s super flavorful and has everything I love about a traditional pad Thai, just lower carbohydrates and healthier! So no sacrifice in flavor at all, just a swap of a few ingredients that make it blood sugar friendly!
Pad Thai is traditionally a noodle dish made with rice noodles. It has sweet, sour and slightly spicy notes that really work harmoniously together. It also has eggs in it along with a little hit of chili peppers. In this recipe, I use sriracha so it’s easy to decide your desired spice level. The garnish is the final key in making this dish come together, cilantro, peanuts or toasted nuts and optional bean sprouts are the perfect compliments to the dish.
What you need to make zucchini pad Thai:
serves 2
- 3 medium zucchini – cut into zoodles with a spiralizer or sliced into thin long strips.
- 1 red bell pepper – diced
- 5 cloves garlic or 1 tablespoon garlic- minced
- 1 tablespoon fresh ginger – minced, or 1 teaspoon dried ground ginger
- 2 eggs
- 1 teaspoon sriracha – more if you want it spicy
- 1 tablespoon olive oil
- 1/2 pound chicken – breast or tenders – diced
- pinch of salt
For sauce:
- 1 tablespoon coconut sugar
- 1 teaspoon honey
- 1 tablespoon rice vinegar
- 1/4 teaspoon fish sauce
- 1 tablespoon soy sauce
- 1 lime – juice only
Garnish:
- 1 green onion – diced
- 1/4 cup cilantro
- 1/4 cup peanuts – optional
- bean spouts – optional
Instructions:
- Cut and prepare all vegetables.
- Whisk together the eggs and sriracha, set aside.
- Mix together the sauce ingredients and set aside.
- In a large skillet, add olive oil, diced chicken and pinch of salt.
- Cook until chicken is cooked through, remove from pan and set aside.
- Add the garlic and ginger in skillet and stir for 30 seconds on high heat before adding the zucchini and red bell pepper.
- Stir mixture for another minute then add egg and sriracha mixture.
- Cook until eggs are cooked.
- Add chicken back into mixture.
- Add sauce and bring mixture to a boil for roughly 2 minutes.
- Remove from heat, top with cilantro, green onions, bean sprouts and chopped peanuts.
Zucchini Pad Thai
Ingredients
- 3 medium zucchini – just into zoodles with a spiralizer or sliced into thin long strips.
- 1 red bell pepper – diced
- 5 cloves garlic or 1 tablespoon garlic- minced
- 1 tablespoon fresh ginger – minced or 1 teaspoon dried ground ginger
- 2 eggs
- 1 teaspoon sriracha – more if you want it spicy
- 1 tablespoon olive oil
- 1/2 pound chicken – breast or tenders – diced
- pinch of salt
- For sauce:
- 1 tablespoon coconut sugar
- 1 teaspoon honey
- 1 tablespoon rice vinegar
- 1/4 teaspoon fish sauce
- 1 tablespoon soy sauce
- 1 lime – juice only
- Garnish:
- 1 green onion – diced
- 1/4 cup cilantro
- 1/4 cup peanuts – optional
- bean spouts – optional
Instructions
- Cut and prepare all vegetables.
- Whisk together the eggs and sriracha, set aside.
- Mix together the sauce ingredients and set aside.
- In a large skillet, add olive oil, diced chicken and pinch of salt.
- Cook until chicken is cooked through, remove from pan and set aside.
- Add the garlic and ginger in skillet and stir for 30 seconds on high heat before adding the zucchini and red bell pepper.
- Stir mixture for another minute then add egg and sriracha mixture.
- Cook until eggs are cooked.
- Add chicken back into mixture.
- Add sauce and bring mixture to a boil for roughly 2 minutes.
- Remove from heat, top with cilantro, green onions, bean sprouts and chopped peanuts.
Here are a few other Thai recipes you may love:
- Thai Salad RECIPE HERE
- Thai Chicken Tacos RECIPE HERE
- Thai Coconut Curry soup RECIPE HERE
- Red Coconut Curry RECIPE HERE