Vegetarian Zucchini Noodle Pad Thai Recipes

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PAD THAI ZUCCHINI NOODLES



Pad Thai Zucchini Noodles image

25 minute low carb and healthy Pad Thai Zucchini Noodles is a crunchy and healthy salad version of the classic noodle dish.

Provided by Olena Osipov

Categories     Side Dish

Time 25m

Number Of Ingredients 19

1/4 cup smooth peanut butter (unsalted)
1/4 cup warm water
3 tbsp soy sauce (I used Bragg liquid aminos)
1 tbsp rice vinegar
1 tbsp fish sauce
1 tbsp maple syrup or honey
1/2 lime (juice of)
3 large eggs (or egg whites)
1 tbsp oil (for frying)
12 oz package firm tofu (cubed)
7 oz cooked shrimp (small pieces)
2 medium zucchini (made into "noodles")
1 large red bell pepper (thinly sliced)
2 cups bean sprouts
1/4 cup peanuts
1 cup cilantro (finely chopped)
1/2 cup green onion (finely chopped)
Pinch of salt
Cooking spray (I use Misto)

Steps:

  • In a blender or food processor, make the dressing by processing peanut butter, warm water, soy sauce, rice vinegar, fish sauce, maple syrup and lime juice until smooth. Set aside.
  • Preheat large skillet on medium heat, spray with cooking spray, add eggs and cook until scrambled. Transfer to a large salad bowl.
  • Wipe clean or rinse the skillet, return to medium-high heat, swirl oil to coat and add tofu with a pinch of salt. Cook until somewhat golden brown, stirring occasionally and watching closely not to burn. Transfer to the bowl with eggs.
  • Then add shrimp, zucchini, bell pepper, bean sprouts, peanuts, cilantro, and green onion. Pour dressing over the salad, mix gently and serve cold.

Nutrition Facts : Calories 279 kcal, Sugar 9 g, Sodium 855 mg, Fat 16 g, SaturatedFat 3 g, Carbohydrate 14 g, Fiber 4 g, Protein 22 g, Cholesterol 165 mg, ServingSize 1 serving

ZUCCHINI NOODLE PAD THAI



Zucchini Noodle Pad Thai image

Zucchini noodle pad thai is a low carb veggie-packed meal that comes together in just 30 minutes. Made with shrimp, eggs, bell pepper and a sweet and tangy pad Thai sauce!

Provided by Denise Bustard

Categories     Dinner

Number Of Ingredients 14

2 tablespoons fish sauce
2 tablespoons maple syrup (see note 1)
2 tablespoons soy sauce (see note 2)
1 tablespoon ketchup (see note 3)
2 tablespoons olive oil
1 lb shrimp
4 eggs (beaten)
2 medium zucchinis (spiralized)
1 bell pepper (spiralized)
2 cloves garlic (minced)
2 cups bean sprouts
cilantro
peanuts
lime wedges

Steps:

  • Sauce - Shake together pad thai sauce and set aside.
  • Cook Shrimp - Heat a medium pan over medium heat. Add 1 tablespoon of olive oil, then add the shrimp. Cook 2-4 minutes, flipping halfway, until shrimp are cooked through and no longer pink. Transfer to a clean plate.
  • Scramble eggs - Add another 1 tablespoon of olive oil, then add the beaten eggs. Cook, scrambling with a spatula, until cooked through and scrambled. Transfer to the plate containing the shrimp. Clean the pan if necessary.
  • Sautée Veggies - Add the zucchini noodles and the bell pepper noodles, tossing with tongs and cooking for 4-5 minutes, until slightly softened. Make a space in the pan and add the garlic.
  • Combine - Fry for 1 minute. Add the shrimp, eggs, bean sprouts and pour the sauce over everything. Toss up to coat.
  • Serve - Serve with cilantro leaves, peanuts and lime wedges.

Nutrition Facts : ServingSize 1 g, Calories 322 kcal, Carbohydrate 17 g, Protein 33 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 449 mg, Sodium 2200 mg, Fiber 3 g, Sugar 13 g

VEGETARIAN PAD THAI



Vegetarian Pad Thai image

A healthy vegetarian pad Thai recipe with zoodles and no fish sauce. It's full of flavor, low carb, and ready in just 30 minutes!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 25m

Number Of Ingredients 16

3 tablespoons low sodium soy sauce (or tamari)
1 1/2 tablespoons rice vinegar
1 tablespoon honey
1-3 teaspoons chili garlic sauce (or Sriracha, or hot sauce of choice)
2 medium zucchini
1 teaspoon extra-virgin olive oil (divided)
2 cloves garlic (minced)
2 large eggs
1 cup bean sprouts
1 cup grated carrots
1/2 cup shelled edamame
2 large green onions (finely chopped)
1/4 cup finely chopped peanuts
1/4 cup chopped fresh cilantro
Lime wedges (for serving)
Additional hot sauce (for serving)

Steps:

  • In a small bowl, stir together the sauce ingredients. If you prefer a sweeter pad Thai, add additional honey. For spicier, add additional chili paste.
  • With a spiralizer, cut the zucchini into zoodles. If you don't have a spiralizer, you can cut the zucchini into ribbons using a Y-shaped vegetable peeler. Set aside.
  • Heat 1 teaspoon of oil in a large nonstick skillet or wok over medium-high heat. Add the garlic, then crack the eggs directly into the skillet. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Add the noodles and sauce and stir to coat. Next, add the bean sprouts, carrots, edamame, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges and additional hot sauce as desired.

Nutrition Facts : ServingSize 1 (of 2), Calories 371 kcal, Carbohydrate 37 g, Protein 20 g, Fat 18 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 164 mg, Fiber 9 g, Sugar 22 g, UnsaturatedFat 13 g

VEGETARIAN ZUCCHINI NOODLE PAD THAI



Vegetarian Zucchini Noodle Pad Thai image

Make quick and healthy zucchini noodle pad thai with eggs, hoisin sauce, peanuts and spiralized zucchini for dinner tonight.

Provided by Ali Maffucci

Time 25m

Number Of Ingredients 14

2 whole eggs
1/4 cup roasted salted peanuts
1/2 tbsp peanut oil (or oil of choice)
1 garlic clove (minced)
1 shallot (minced)
1 tbsp coconut flour
1 tbsp roughly chopped cilantro + whole cilantro leaves to garnish
2 medium zucchinis (Blade C)
For the sauce:
2 tbsp freshly squeezed lime juice
1 tbsp fish sauce (or hoisin sauce, if you're strict vegetarian)
1/2 tbsp soy sauce
1 tbsp chili sauce (I used Thai chili garlic sauce)
1 tsp honey

Steps:

  • Scramble the eggs and set aside.
  • Place all of the ingredients for the sauce into a bowl, whisk together and set aside.
  • Place the peanuts into a food processor and pulse until lightly ground (no big peanuts should remain, but it shouldn't be powdery). Set aside.
  • Place a large skillet over medium heat. Add in oil, garlic and shallots. Cook for about 1-2 minutes, stirring frequently, until the shallots begin to soften. Add in the sauce and whisk quickly so that the flour dissolves and the sauce thickens. Cook for 2-3 minutes or until sauce is reduced and thick.
  • Once the sauce is thick, add in the zucchini noodles and cilantro and stir to combine thoroughly.
  • Cook for about 2 minutes or until noodles soften and then add in the scrambled eggs and ground peanuts. Cook for about 30 seconds, tossing to fully combine.
  • Plate onto dishes and garnish with cilantro leaves. Serve with lime wedges.

ZUCCHINI NOODLES PAD THAI



Zucchini Noodles Pad Thai image

A healthier adaptation of a Pad Thai recipe. Serve with extra lime wedges.

Provided by Andrea Nicole

Categories     World Cuisine Recipes     Asian

Time 57m

Yield 4

Number Of Ingredients 19

3 large zucchini
¼ cup chicken stock
2 ½ tablespoons tamarind paste
2 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
1 ½ tablespoons Asian chile pepper sauce
1 tablespoon Worcestershire sauce
1 tablespoon fresh lime juice
1 tablespoon white sugar
2 tablespoons sesame oil
1 tablespoon chopped garlic
12 ounces skinless, boneless chicken breasts, cut into 1-inch cubes
8 ounces peeled and deveined shrimp
2 eggs, beaten
2 tablespoons water, or as needed
3 cups bean sprouts, divided
6 green onions, chopped into 1-inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
¼ cup chopped fresh basil

Steps:

  • Make zucchini noodles using a spiralizer.
  • Whisk chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar together in a small bowl to make a smooth sauce.
  • Heat sesame oil in a wok or large skillet over high heat. Add garlic and stir until fragrant, about 10 seconds. Add chicken and shrimp; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
  • Push chicken and shrimp to the sides of the wok to make a space in the center. Pour eggs and scramble until firm, 2 to 3 minutes. Add zucchini noodles and sauce; cook and stir, adding water if needed, about 3 minutes. Add 2 cups bean sprouts and green onions; cook and stir until combined, 1 to 2 minutes.
  • Remove wok from heat and sprinkle peanuts over noodles. Serve garnished with remaining 1 cup bean sprouts and fresh basil.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 28.1 g, Cholesterol 221.8 mg, Fat 14.5 g, Fiber 5.3 g, Protein 35.6 g, SaturatedFat 2.8 g, Sodium 670.9 mg, Sugar 12.9 g

VEGETARIAN PAD THAI



Vegetarian Pad Thai image

This is a simple pad thai loaded with crisp vegetables and zesty flavor. It's quick, simple, and fresh-tasting. -Colleen Doucette, Truro, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

6 ounces uncooked thick rice noodles
2 tablespoons packed brown sugar
3 tablespoons reduced-sodium soy sauce
4 teaspoons rice vinegar
2 teaspoons lime juice
2 teaspoons olive oil
3 medium carrots, shredded
1 medium sweet red pepper, cut into thin strips
4 green onions, chopped
3 garlic cloves, minced
4 large eggs, lightly beaten
2 cups bean sprouts
1/3 cup chopped fresh cilantro
Chopped peanuts, optional
Lime wedges

Steps:

  • Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice., In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan., Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.

Nutrition Facts : Calories 339 calories, Fat 8g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 701mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 4g fiber), Protein 12g protein.

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