Easy Pad Thai Zoodles

September 29, 2014

Easy Pad Thai Zoodles
I like it when you spot a recipe that you know is going to be fantastic and you just happen to have the ingredients on hand.
But what I like even more is when you have ingredients you want to use in a new way, and you spot a recipe that can be cut to fit what’s on hand.
There it was.
The perfect recipe.
Pad Thai Zoodles.
Exactly what I felt like eating. I wanted to jump up and high five someone.
But there was no one there. No matter. There would be by the time I finished cooking.

Easy Pad Thai Recipe

Now, you might not know this, but I love me some Pad Thai. 
Actually, I can say that I’m sort of obsessed with Pad Thai. 
Unfortunately, it’s something I don’t eat as much as I would love to — and not just because it’s not strictly paleo/primal, I do make exceptions you know.
Truth is, I don’t like to fill up on noodles and feeling full for hours after eating them.
So here’s the solution...Pad Thai made with zoodles.

Easy Pad Thai Zoodles
You can argue that this is really not Pad Thai — where are the rice noodles dude?
Granted.
Just think of this as healthier/lighter version of Pad Thai.
So easy. So adaptable. So exactly what I felt like eating.
I guarantee, even if there is no one around to high five you at the start of the process, anyone within scenting distance will wander into the kitchen, saying something along the lines of, “What’s that wonderful smell?
Sit down and enjoy man, you’re going to like this one.

Easy Pad Thai Zoodles
Easy Pad Thai Zoodles                                                                                                                          Print this recipe!
Inspired by White on Rice Couple

Note. This is a basic Pad Thai recipe. Feel free to add shrimps, firm tofu, garlic chives, pickled turnips, banana flowers, bell peppers, to make it a complete meal.

Ingredients
Serves 4

3 large zucchini
2 tablespoons olive oil
1 garlic clove, minced
2 large free-range organic eggs
1 ½ tablespoons organic wheat-free soy sauce (or coconut aminos)
2 tablespoons fresh lime juice
2 tablespoons coconut palm sugar
1 tablespoon tamarind paste (optional)
1 teaspoon fish sauce (I used Red Boat)
⅛ teaspoon red pepper flakes (adjust to taste)
3 scallions, sliced into 1-inch pieces
Fresh chopped cilantro
1 cup / 8.5 oz / 240 gr bean sprouts (optional)
4 tablespoons roasted cashews or almonds, chopped*

*If you don’t care about paleo (or to keep it more authentic) use peanuts.

Directions

In a small bowl stir together soy sauce, lime juice, sugar, fish sauce, tamarind paste and red pepper flakes. Set aside.
Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Heat one tablespoon of olive oil in a large pan over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.
Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a bowl and drain the excess water from the pan.
Wipe the pan and heat the remaining tablespoon of olive oil over medium-high heat. Add garlic and saute’ for about 1 to 2 minutes, until fragrant.
Add scallions and saute’ for 1 to 2 minutes or until tender.
In a small bowl lightly beat eggs with a fork. Pour them into the pan and cook until they solidify, but are still moist - move the eggs around the skillet as they cook, so that they scramble a bit.
Pour the sauce into the skillet with scrambled eggs.
Add the zucchini noodles and cook for about 1 more minute or until heated through.
Sprinkle with chopped cilantro and chopped almonds/cashews and serve.

Nutrition facts

One serving yields 307 calories, 21 grams of fat, 20 grams of carbs and 13 grams of protein.

43 comments:

  1. Oh this looks so good! I love Pad Thai, and I love the idea of making it healthier.

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    1. It's really good Marjorie, you should totally try it!

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  2. Love this idea! I just posted a Zoodles recipe a week ago - and I am loving my spiralizer. I need to try this next.

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    1. The spiralizer is the coolest gadget ever, whoever invented it is a freaking genius!

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  3. On the same wavelength we are.. yes we are! ;-)

    I absolutely love Pad Thai and never order or make it because I love my waistline even more, and wow that dish is a carb bomb. High five for your version!

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    1. Thank you for the high-five my friend. Right back at ya!

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  4. I am loving how you are rocking the tamarind paste, Mike! If I was your neighbor - I would come over with my own bowl as soon as I got a whiff of these pad thai zoodles!

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    1. I know right? Since I bought it, I can't get my hands off it. Have you as a neighbor would be awesmazing!

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  5. Me loves me as well some Pad Thai...so when are you making this for me? ;)

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  6. I love making Pad Thai with zucchini noodles or spaghetti squash - next up I'm trying sweet potato noodles... we'll see how it goes! I was thinking zucchini noodles might be really awesome with your crockpot curry of last week - oh the options! :)

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    1. I want to try it as well with sweet potato noodles...but also what about soba-style zoodles? I think it could be amazing!

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  7. Hi Mike, this could easily be one of my most favorite meals, love this twist on pad thai!

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  8. Yummy love the look of this and your new blog make over! Very fresh and clean looking massive thumbs up!

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  9. HELLOOOOO MAKE OVER! ;) Man, it's like Extreme Makeover BLOG EDITION happened over here! ha ahah! LOVE IT just like I love the ZOODLES! I just made a zoodle recipe...... Will be disclosed on the blog soon, you'll probably........... Eh, er, um, you're unpredictable, so really no clue what you might do! ha ha

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  10. I always feel guilty after eating pad thai and that's mainly due to the carb laden noodles. Thanks for sharing this lightened up pad thai version Mike, I most definitely will not feel guilty about devouring a bowl!

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  11. What an amazingly easy and awesome meal, Mike. I love that you came up with a healthier version of this classic. Are there leftovers? I need leftovers. Nice work, Alpha! #WolfpackEats

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    1. No leftovers my friend but they're so easy to make I can make you a new batch, just bring a 12 pack of cans and we can make a trade! ;)

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  12. Yes! Loving this dude... I make a pad thai with spaghetti squash that is pretty legit (in a completely unauthentic way, of course). This looks pretty epic as well. Gonna have to try the zoodle #wolfpackeats edition of pad thai!

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    1. I need to try pad thai spaghetti squash, sounds so legit!

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  13. I'm another lover of Pad Thai, and really like the idea of making a lighter version. We learned to make the 'real' thing at a cooking class in Thailand last spring. You say that the tamarind paste is optional, helpful if you can't find it, but it is a major determinant of proper Pad Thai taste. The dish is just not the same without the tamarind. I hope my new spiralizer arrives quickly so I can make this. :-)

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    1. I know how important is tamarind paste in Thai cuisine, unfortunately is not that easy to find so I don't want to be like a non-negotiable ingredient. Of course, without is less authentic but still pretty darn good.

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  14. We need to marry so you can cook me delicious food like this every single day...... ;)

    Joke aside, this looks gorgeous. I have never tasted Pad Thai before but this recipe has convinced me that I should give it a go. Thanks :)

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    1. Hahaha Line, you're so funny! But before we can marry you have to try Pad Thai, it's so good!

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  15. This looks delicious Mike, I've never tried pad thai, but I love Asian cuisine of any kind. I'm loving your new blog look! I've been considering making over mine as well, but have been putting it off. Hope you're well buddy!

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    1. Thanks Lauren, you need to try Pad Thai asap, it's that good. Seriously dope! (am I allowed to say dope?)

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  16. This is such a classic made healthy! Love it!

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    1. Thank you Ali, coming from you (the spiralizer Queen) it's golden!

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  17. I made this tonight and found an issue in your recipe. You have Coconut Palm Sugar in your list of ingredients but you don't mention it at all in the directions. I am guessing it was meant to go in with the sauce? As a result I accidentally omitted the sugar altogether and we ended up with a very lime zesty meal that was a bit too sour to be entirely edible.

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    1. I'm sorry for this, I just fixed it.
      Thank you for letting me know!

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  18. Hmmm..I'm not sure where my other comment went...So i will try again. This looks awesome! I love Pad Thai! I just bought some tamarind paste online. I do have a question..how many servings does this make? Thanks!

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    1. OH my gosh! I just saw where the servings are...so sorry! I'm new to your site. hehe

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    2. No worries, glad you're enjoying the blog!

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  19. This is an amazing dish! I didn't see where is said to add the bean sprouts, but I added them shortly after the scallions. I also made this a pork dish by cooking the pork separately and then letting it soak in the sauce while I prep everything else Husband loves it! Pad Thai is a go to comfort for me and it's awesome to have a healthier alternative. Thanks!

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  20. adding to my meal plan for next week. i looooove pad thai and i love my spiralizer, so always looking for new ways to cook with it. love it!

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  21. I am allergic to all nuts what can I use instead of the cashews?

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  22. I just wanted to let you know if you need a new best friend... send me an application. I'll even provide references. I literally just started a mostly paleo/primal..probably more primal diet, and this dish is amazing, nay life-changing. Can't wait to try more! At least now I can feel a little less sad about not following sallysbakingaddition or browneyedbaker...which are not paleo in even the slightest.

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  23. Love the recipe Mike! I included it in my recent blog post: 15 Junk Food Makeovers @ MakingLemonade.ca
    Cheers! Krista

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