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Pad Thai Zoodles – take your favorite Pad Thai recipe and make it healthier with oodles of zoodles instead of high carb noodles, weighing in at a mere 260 calories a serving.
Hi There! I thought I’d start the year with a healthy recipe for you. By now you’re probably tired of all the heavy foods you probably had over the holidays and are ready for something a bit lighter. But first, not only is it the start of a new year, it is also this blog’s 5th anniversary. It was 5 years ago I started Jo Cooks, little did I know then that it will become my passion and my career. I can’t believe it’s actually been 5 years, how time flies when you’re having fun. And I’ve had a lot of fun working on this blog, I’ve met so many interesting people. What can I say, it’s been quite the experience and I thank you all for continuing to come and visit Jo Cooks.
Zoodles! I’ve made zoodles before a lot, you’ll also find a couple recipes with zoodles in my upcoming book. Zoodles, a.k.a. zucchini noodles, are amazing, simply because you can literally use them in pretty much any pasta dish you can think of, thereby eliminating most carbs from your dish. So if your New Year’s resolution is to eat better or healthier, then you can’t go wrong with zoodles.
You can buy a spiralizer for about $20 or $30, depending where you buy it from, but it will be one of the best investments you will ever make. It’s not only for zucchini, you can pretty much spiralize any vegetable like carrots, cabbage, beets, sweet potatoes, potatoes, cucumbers, the possibilities are endless. I think you’ll love it, your zucchini noodles will come out perfect every single time.
I decided to go with Pad Thai because it’s one of my favorite recipes, one that I almost always order at a Thai restaurant and it never fails. It’s also quite easy to make at home, and although I chose to use tofu and shrimp here, you could use chicken breast if you wanted to. The Pad Thai sauce uses fish sauce and I know some people don’t like fish sauce, or hate the smell of it, but that’s fine, just use soy sauce instead, I’d go with a low sodium one.
At only 260 calories a serving, have two servings, why not!
Here are some items you may need to make this dish:
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Pad Thai Zoodles
For Pad Thai Sauce
For Pad Thai
- 2 large zucchini
- 1 tbsp peanut oil
- 6 oz firm tofu about 1 cup, cut into small cubes
- 8 oz large shrimp shells off and deveined
- 3 cloves garlic
- 2 eggs
- 1 cup bean sprouts
- 5 green onions roughly chopped
- 1/4 cup peanuts chopped
- In a small bowl whisk all the Pad Thai sauce ingredients together. Set aside.
- Using a spiralizer or a grater, make the noodle strands out of the zucchini. Place in a bowl and set aside.
- Add the peanut oil to a wok and heat over high heat. Add tofu and shrimp and cook until tofu is lightly browned and shrimp is pink on both sides.
- Add garlic to the wok and toss everything together, continue cooking for another minute, if heat is too high, turn to medium high.
- Push the tofu and shrimp to one side of the wok, and crack the eggs in the other side. Using a spatula break the eggs and cook, they should look like scrambled eggs.
- Add half the bean sprouts, half the peanuts and half the green onions to the wok then pour the sauce over everything. Toss everything together and continue cooking for a 2 more minutes.
- Add the zoodles to the wok, toss everything together and turn off the heat.
- Serve while warm and add remaining bean sprouts, green onions and peanuts as garnish.