ผัดไทย or Pad Thai originated in Thai Land which is a type of sweet and sour dish which will activate your umami taste buds. It is a world famous dish enjoyed by many different cultures. There are many different versions. In this version we are going to work with a low carbohydrate version which uses spiraled zucchinis which replaces the rice noodles for those who wish to enjoy the flavors of Pad Thai but following a lower carb regimen. You can make this recipe in a large skillet or a wok of your choice. Let's get started!
The Sauce Ingredients:
Prepping your ingredients:
First start by measuring out your ingredients into small or large bowls based on space needed. You will need to spiral your zucchinis with your veggie spiralizer. Cut your Zoodle strips to be about the size of a spaghetti length. Slice your red bell peppers into long narrow strips. Coarsely chop your lightly salted peanuts. You will want to slice your garlic into thin pieces, you will risk burning it if you mince it. Cut up your green onions into 2 inch pieces. Marinate your shrimp in a 1 teaspoon of sesame oil and 1 tablespoon of soy sauce. Use your hands to thoroughly coat the shrimp with the marinade and let sit for 15-20 minutes.
Creating the recipe:
Blanch the zucchini noodles strips by bringing a pot of water to a boil then shut the heat. Next drop your Zoodles into the hot water for about 1-2 minutes depending on how you like you Zoodles either firm or medium firm. Keep checking for your desired firmness. When the veggie noodles are finished to your desired firmness then let them strain and cool in a colander. While the zucchini noodles are draining, continue heating up your wok or large skillet and add 2 tablespoons of vegetable oil. When oil is hot proceed to saute your bell red pepper strips. After 2 minutes then add your shrimp. When shrimp is pink throughout then add your garlic slices. Important - keep moving your ingredients to prevent burning. When you can smell the garlic then transfer all shrimp, peppers, and garlic into a large mixing bowl. Combine your Pad Thai sauce ingredients into a small pot or pan and heat on high until hot. When the sauce is hot then pour it into the large mixing bowl and combine your zucchini, 1/2 of the peanuts and 1/2 of the bean sprouts and toss it all in the large mixing bowl. After fully tossed then garnish the Pad Thai dish with the remaining crushed peanuts and bean sprouts. If you wish you can top off the dish with a scrambled egg. To finish and brighten up the dish, squeeze a 1/4 of a lime and a few pinches of cayenne pepper. Garnish the plate with the remaining lime wedges. It's ready to be plated and served.
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