Healthy Pad Thai
Ingredients
3-4 large zucchini spiralized
1 large carrot spiralized
2 tablespoons canola oil
1/2 pound shrimp peeled and deveined
4 cloves garlic minced
1/2 cup green onion pieces sliced (optional)
1/4 cup unsalted dry-roasted peanutscrushed or chopped
FOR THE SAUCE:
2 tablespoons low-sodium soy sauce
2 tablespoons dark brown sugar or honey
1 tablespoon fish sauce or Worcestershire sauce
1 tablespoon fresh lime juice
1 tablespoon Sriracha or chili garlic sauce
Cooking Instructions
1. Spiralize 2-3 large zucchini and 1 large carrot. Set aside.
To make the sauce:
2. Whisk all the ingredients for the sauce in a small bowl and set aside.
3. Heat a large heavy-duty pan to high heat. Pour in the oil and stir in the garlic and shrimp. Cook shrimp and garlic for just 2 minutes or until the shrimp begins to turn pink. Pour in the sauce, green onions and zucchini noodles. Mix until fully combined. Once the sauce begins to boil turn off heat.
4. Transfer noodles onto 4 individual serving bowls or a large bowl. Top with crushed peanuts and cilantro or basil. Serve hot!
To make the sauce:
2. Whisk all the ingredients for the sauce in a small bowl and set aside.
3. Heat a large heavy-duty pan to high heat. Pour in the oil and stir in the garlic and shrimp. Cook shrimp and garlic for just 2 minutes or until the shrimp begins to turn pink. Pour in the sauce, green onions and zucchini noodles. Mix until fully combined. Once the sauce begins to boil turn off heat.
4. Transfer noodles onto 4 individual serving bowls or a large bowl. Top with crushed peanuts and cilantro or basil. Serve hot!
Healthy Pad Thai
Prep Time: 5 Minutes
Cook Time: 5 Minutes
Total Time: 10 Minutes
Servings: 4
Calories: 212 Per Serving
Meal Type
Nutrition Facts
Carbohydrates: 21.1g | Total Fat: 12.7g | Saturated Fat: 1.4g | Cholesterol: 0.9mg | Fiber: 5.2g | Protein: 8.1g
Applied Diet Types
- Clean Eating
- Pescatarian
Ingredients
3-4 large zucchini spiralized
1 large carrot spiralized
2 tablespoons canola oil
1/2 pound shrimp peeled and deveined
4 cloves garlic minced
1/2 cup green onion pieces sliced (optional)
1/4 cup unsalted dry-roasted peanutscrushed or chopped
FOR THE SAUCE:
2 tablespoons low-sodium soy sauce
2 tablespoons dark brown sugar or honey
1 tablespoon fish sauce or Worcestershire sauce
1 tablespoon fresh lime juice
1 tablespoon Sriracha or chili garlic sauce
Cooking Instructions
1. Spiralize 2-3 large zucchini and 1 large carrot. Set aside.
To make the sauce:
2. Whisk all the ingredients for the sauce in a small bowl and set aside.
3. Heat a large heavy-duty pan to high heat. Pour in the oil and stir in the garlic and shrimp. Cook shrimp and garlic for just 2 minutes or until the shrimp begins to turn pink. Pour in the sauce, green onions and zucchini noodles. Mix until fully combined. Once the sauce begins to boil turn off heat.
4. Transfer noodles onto 4 individual serving bowls or a large bowl. Top with crushed peanuts and cilantro or basil. Serve hot!
To make the sauce:
2. Whisk all the ingredients for the sauce in a small bowl and set aside.
3. Heat a large heavy-duty pan to high heat. Pour in the oil and stir in the garlic and shrimp. Cook shrimp and garlic for just 2 minutes or until the shrimp begins to turn pink. Pour in the sauce, green onions and zucchini noodles. Mix until fully combined. Once the sauce begins to boil turn off heat.
4. Transfer noodles onto 4 individual serving bowls or a large bowl. Top with crushed peanuts and cilantro or basil. Serve hot!