Zucchini Noodle Pad Thai Bowls -

Pad Thai is a beloved staple of Thai cuisine, known for its harmonious blend of sweet, savory, and tangy flavors. Traditionally made with rice noodles, this classic dish has been reimagined in recent years to cater to health-conscious eaters and those seeking lower-carb options. Enter the Zesty Zucchini Noodle Pad Thai Bowls—an innovative twist that swaps out the traditional noodles for fresh, vibrant zucchini noodles. This refreshing adaptation maintains the essence of the original dish while offering a plethora of health benefits.

Zucchini Noodle Pad Thai Bowls

Discover a fresh twist on a classic favorite with Zesty Zucchini Noodle Pad Thai Bowls! This innovative dish swaps traditional rice noodles for vibrant zucchini noodles, making it a healthy, low-carb option without compromising on flavor. Packed with essential nutrients and a colorful array of vegetables, this recipe combines the perfect balance of sweet, savory, and tangy elements. Perfect for those seeking a delicious, nutritious meal that’s easy to prepare and visually appealing!

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Ingredients

4 medium zucchinis, spiralized

1 cup cooked rice noodles

1 cup fresh bean sprouts

1/2 cup shredded carrots

1/4 cup green onions, chopped (plus extra for garnish)

3 cloves garlic, minced

2 large eggs, lightly beaten

1/4 cup soy sauce (use tamari for a gluten-free option)

2 tablespoons creamy peanut butter

1 tablespoon fish sauce (or extra soy sauce for a vegetarian/vegan alternative)

1 tablespoon freshly squeezed lime juice

1 tablespoon brown sugar

1 tablespoon sesame oil

1/4 cup crushed peanuts (for garnish)

Fresh cilantro (for garnish)

Sriracha sauce (optional, for serving)

Instructions

Prepare the Zucchini Noodles: Use a spiralizer or vegetable peeler to create thin zucchini noodles. Place the noodles in a colander and sprinkle them lightly with salt. Allow them to rest for about 15 minutes to draw out excess moisture. After 15 minutes, pat them dry with a kitchen towel to remove any extra water.

Cook the Rice Noodles: If the rice noodles are not pre-cooked, follow the instructions on the package to cook them until al dente. Once cooked, drain them and set aside to cool slightly.

Make the Sauce: In a small mixing bowl, whisk together the soy sauce, peanut butter, fish sauce (or additional soy sauce), lime juice, and brown sugar until the mixture is smooth and uniform. Set this sauce aside for later use.

Stir-Fry the Vegetables: In a large skillet or wok, heat the sesame oil over medium-high heat. Once hot, add the minced garlic and sauté for about 30 seconds, or until it becomes fragrant. Then, add the shredded carrots and continue to cook for an additional 2-3 minutes, allowing the carrots to soften slightly.

Add the Zucchini Noodles: Toss the prepared zucchini noodles into the skillet with the carrots, stirring often for about 2-3 minutes. Cook until the noodles are tender but still have a slight crunch.

Scramble the Eggs: Create space in the skillet by pushing the zucchini noodles to one side. Pour the beaten eggs into the cleared side of the skillet and scramble them gently until fully cooked. Once the eggs are ready, mix them into the zucchini noodles.

Combine Everything: Add the previously cooked rice noodles and fresh bean sprouts to the skillet. Pour the sauce over the mixture and toss everything together, cooking for another 2-3 minutes, or until everything is heated through.

Serve: Portion the Zucchini Noodle Pad Thai into individual serving bowls. Garnish each bowl with additional chopped green onions, a sprinkle of crushed peanuts, and fresh cilantro. If you enjoy some heat, drizzle each serving with Sriracha sauce before enjoying.

Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings

- Presentation Tips: For a vibrant display, use colorful bowls and arrange the garnish in a circular pattern on top for an attractive finish. Add lime wedges on the side for an extra burst of flavor.