Quick Pad Thai Zucchini and Carrot Noodles, without a Spiralizer
Delicious Pad Thai Zucchini and Carrot Noodles can be served as a main course or as a side dish.Also, you don’t need a spiralizer to prepare this low carb recipe.
Ingredients
Vegetable Noodles
- 2 Zucchini (Green, yellow or both) cut it into long strips
- 1 Carrot cut it into long strips
- ½ Red Onion sliced
- 3 Green Onions slice white parts short and green parts into long strips
- 2 Eggs whisked
- 1 tbsp Olive Oil
- Sesame Oil dash
Pad Thai Noodle Sauce
- ⅓ cup Natural Peanut Butter softened, unsweetened
- 2 Garlic Cloves crushed or minced finely
- 1 inch Ginger grated
- 1 tbsp Low Sodium Soy Sauce
- ½ tsp Sesame Oil
- ½ tsp Fish Sauce
- 1 tbsp Sweetener Erythritol, Monk fruit, honey or molasses
- ½ tbsp Rice Wine Vinegar
- 1 tsp Chilli Flakes or hot sauce, add more or less to taste
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 2 tbsp Water or coconut milk
Garnish
- 1 Lime sliced into wedges
- 1 tbsp Cilantro chopped finely
- 1 tbsp Sesame Seeds black and white
- ¼ cup Peanuts or cashews chopped or crushed
Instructions
Make the Pad Thai Noodle Sauce
- Mix all the pad Thai noodle sauce ingredients in a bowl or jar until thoroughly combined. If it is still a little thick, add water or coconut milk, one tablespoon at a time, to thin it out a little. Set it aside.
Cook the eggs
- Whisk the eggs. Heat olive oil in a pan or wok, then add a couple of drops of sesame oil.
- Next, pour the whisked egg and fry it until it forms a round omelette by swirling it around the bottom of the pan.
- Once it’s cooked, flip the omelette over to cook the other side. Finally, remove it from the pan and place it flat on a chopping board, allowing it to cool.
Stir-fry the Zucchini and Carrot Noodles
- Return the pan to the heat and add the onions. Stir-fry them until they become fragrant and slightly softened. Add the carrots to the onions and stir-fry for a few minutes, then add the zucchini.
- Cook the veggies until they are al dente. They can cook up pretty fast, so just taste them to check for firmness.
Add the Pad Thai Noodle Sauce
- Next, add a couple of tablespoons of the Pad Thai noodle sauce and mix it well to coat the vegetable noodles.
- You can add more sauce as per your taste or save some for later when serving or if you want to make this dish again.
Add Omelette Strips and Green Onions
- Turn off the heat, slice the omelette into thin strips and mix with the warm vegetables. Then, add the green onions, reserving some for garnish. Toss it all together to combine evenly.
Garnish Pad Thai Zucchini and Carrot Noodles
- Garnish delightful Pad Thai Zucchini and Carrot Noodles with green onions and cilantro and squeeze some lime juice. To add texture, sprinkle some black and white sesame seeds, crushed peanuts or cashews before serving.
Nutrition Information*:
Serving size: 1 cup - Carbs 15.5g Fibre: 5.6g Net Carbs: 9.9g
Notes
Recipe Tips
- Cook the carrots a little before adding the zucchini, as they sometimes take some time to become soft. Avoid overcooking them unless you prefer a soft “noodle” texture.
- Since the Pad Thai noodle sauce contains salt, if you want to add extra salt, I suggest adding it after cooking the Pad Thai to avoid oversalting.
- If you want to dry out the zucchini a bit, coat them in some coconut flour or place them on a paper towel while preparing the other veggies.
- Finally, don’t forget the garnishes – they add a crunchy texture to the dish!