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Easy Zesty Zucchini Noodle Pad Thai with Shrimp

zucchini noodle pad thai - featured image
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A fresh, guilt-free twist on traditional Pad Thai using zucchini noodles and shrimp, packed with tangy tamarind and lime flavors. Perfect for quick, healthy weeknight dinners or crowd-pleasing gatherings.

Ingredients

Scale
  • 3 medium zucchinis (spiralized into noodles)
  • 1 tablespoon olive oil or avocado oil (for sautéing)
  • 12 ounces large shrimp, peeled and deveined (fresh or thawed, wild-caught preferred)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons tamarind paste
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili flakes or Sriracha
  • 2 cloves garlic, minced
  • 2 green onions, sliced
  • 1/4 cup crushed peanuts (optional)
  • Fresh cilantro leaves (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Wash and dry the zucchinis. Use a spiralizer or julienne peeler to create long, thin noodles. Spread them on a paper towel-lined plate to absorb excess moisture.
  2. In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, honey, lime juice, and chili flakes. Taste and adjust sweetness or heat as desired. Set aside.
  3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Season shrimp with salt and pepper. Add shrimp to the hot pan in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  4. In the same pan, add minced garlic and sauté for 30 seconds until fragrant. Add zucchini noodles and toss gently. Cook for 2-3 minutes until just tender but still crisp.
  5. Return shrimp to the pan with noodles. Pour the sauce over everything and toss gently to coat. Cook for another 1-2 minutes to meld flavors but keep noodles firm.
  6. Transfer to serving plates. Sprinkle with sliced green onions, crushed peanuts, and fresh cilantro. Serve immediately with lime wedges.

Notes

Avoid overcooking zucchini noodles to prevent sogginess; keep heat medium-high and toss often. If pan gets dry, add a splash of water or broth. Substitute tamarind paste with lime juice and brown sugar if unavailable. For vegan version, swap shrimp with tofu and fish sauce with soy sauce or coconut aminos. Leftovers keep well for up to 2 days; reheat gently in skillet to maintain texture.

Nutrition

Keywords: zucchini noodles, Pad Thai, shrimp, low carb, healthy dinner, Thai recipe, gluten-free, quick meal, weeknight dinner

Find it online: https://cooksybite.com/easy-zesty-zucchini-noodle-pad-thai-with-shrimp-recipe-to-try-tonight/