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Introduction
Pad Thai, the iconic Thai noodle dish, has captured the hearts and taste buds of people around the world with its irresistible blend of sweet, sour, and savory flavors. However, for those seeking a low-carb alternative, zucchini noodles offer a delightful twist on this classic. The spiralized zucchini noodles, with their tender yet firm texture, provide the perfect canvas for the vibrant Pad Thai sauce, allowing the flavors to shine through. This dish's origins can be traced back to the early 20th century when Thai vendors sold noodle dishes on the streets of Bangkok, providing a portable and satisfying meal for workers and travelers alike.
Ingredients
• 1 lb zucchini (about 3 medium zucchinis), spiralized or julienned into noodle-like strips
• 2 tbsp tamarind paste (or 1/4 cup tamarind concentrate)
• 2 tbsp fish sauce
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 bird's eye chili or 1 tsp chili garlic sauce (adjust to taste preference)
• 1 cup bean sprouts
• 1/4 cup unsalted roasted peanuts, chopped
• 2 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh lime juice
• Salt and pepper to taste
Step 1:
Spiralize or julienne the zucchini into noodle-like strips. Set aside.
Step 2:
In a small bowl, whisk together the tamarind paste (or concentrate), fish sauce, rice vinegar, brown sugar, soy sauce, sesame oil, minced garlic, and chili or chili garlic sauce.
Step 3:
Heat a large skillet or wok over high heat. Add the zucchini noodles and sauce mixture. Toss continuously for 2-3 minutes, until the noodles are slightly softened but still crisp.
Step 4:
Remove from heat and stir in the bean sprouts, chopped peanuts, sliced green onions, and fresh cilantro. Add fresh lime juice and season with salt and pepper to taste.
Q: Can I use a different type of noodle instead of zucchini?
A: While traditional Pad Thai is made with rice noodles, zucchini noodles are used in this recipe to keep it low-carb. However, you can substitute with other types of spiralized or julienned vegetables like sweet potato noodles or spaghetti squash noodles.
Q: How can I make this recipe vegan?
A: Substitute the fish sauce with soy sauce or vegan fish sauce to make this recipe vegan-friendly.
Q: Can I make this dish ahead of time?
A: It's best to serve this dish immediately after cooking for the best texture. However, you can prepare the sauce mixture and chop the vegetables ahead of time. Cook the zucchini noodles and toss with the other ingredients just before serving.
• For a vegetarian/vegan option, substitute fish sauce with soy sauce or vegan fish sauce.
• Use firm, fresh zucchinis for best texture.
• Toasted sesame seeds or crushed red pepper flakes can be added for extra crunch or heat.
• This recipe is gluten-free if using gluten-free soy sauce and taking care to avoid cross-contamination.
• For added protein, top with grilled shrimp or chicken.
Serve the zucchini noodle Pad Thai immediately, while hot and fresh.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles may release more water over time, so you may need to drain excess liquid before reheating.
Prepare all the ingredients before you start cooking, as the zucchini noodles cook very quickly. Have all the sauces, vegetables, and garnishes ready to add to the hot noodles.
- Don't overcook the zucchini noodles, or they will become mushy. Cook them just until they're tender but still have a bite.
- Taste the sauce before adding it to the noodles, and adjust seasoning as needed. You may want to add more or less chili for desired heat level.
- For best texture, serve the noodles immediately after cooking. The zucchini noodles will continue to release water as they sit.
For a protein-packed version, add grilled shrimp or chicken. You can also mix in other vegetables like carrots, bell peppers, or cabbage.
This zucchini noodle Pad Thai pairs well with a light, crisp white wine or a refreshing Thai iced tea.
Zucchini is in peak season during the summer months, making this dish perfect for warm weather.
This recipe contains peanuts, soy, and fish sauce (unless substituted for vegan option). It is also gluten-free if using gluten-free soy sauce and avoiding cross-contamination.
