This Zoodle Pad Thai has all the flavour of traditional Shrimp Pad Thai, but adds spiralized zucchini noodles instead of rice noodles.
This Zoodle Pad Thai dinner certainly meets the criteria for the Half Your Plate campaign! It's a meal-in-a-bowl, filled with a variety of fresh seasonal vegetables on a bed of zucchini noodles, topped with shrimp and tossed in a spicy peanut sauce. It has all the flavour of traditional Pad Thai, but features fresh colourful veggies instead of rice noodles.
How to Make Zoodle Pad Thai with Shrimp
The first step is to prepare the Peanut Sauce. This can be made well ahead of time (even a few days) and stored in the refrigerator.
Thaw and peel the shrimp and keep refrigerated until ready to use.
Begin preparing the vegetables by making zucchini noodles using a spiralizer or a julienne slicer. I used both green and yellow zucchini.
Next slice the peppers into thin strips and cut the carrots into thin matchsticks. I used my spiralizer to julienne cut the carrots, but a julienne tool or a sharp knife will work as well.
And finally, mince garlic, slice onions, grate ginger, rinse bean sprouts, then get out a wok and let the fun begin!
Follow the detailed instruction in the recipe card below, but in a nutshell, here's what you'll do.
Easy Steps to Cook Zoodle Shrimp Pad Thai
- Cook the shrimp first and remove it from the pan. Set aside and cover to keep warm.
- Quickly cook the zucchini noodles, remove them from the pan and add to the shrimp.
- Next, sauté the garlic, ginger, and peppers.
- Add a little Sambal Oolek, then return the shrimp and zucchini noodles to the wok.
- Toss with green onions and bean sprouts, then garnish with cooked egg, peanuts and cilantro.
- Serve and enjoy!
If you're a regular reader of my recipes, you know that I like dishes that are easy. This Zoodle Pad Thai falls under that heading too. It's easy to prepare yourself, but it's even easier and a lot more fun if you have someone else in the kitchen with you when it's time to cook. They can help chop, or prepare the garnish ingredients while you're managing the wok.
Don't let this scare you off from making it yourself, however! It's certainly doable, but it's always great to have an extra pair of hands.
Much of this meal can be prepared in advance and tossed together just before serving. I would suggest making the Peanut Sauce ahead of time. I make mine in large batches, store it in small Mason jars and freeze it so I always have some on hand.
Did you notice that there are no bean sprouts in the photo? Oops. I discovered them in the fridge afterwards, but added them on top just before we devoured this.
What to Make with Extra Peanut Sauce
This recipe for Spicy Peanut Sauce makes about 1 cup. If you don't want to use it all, refrigerate or freeze for another use:
Zoodle Pad Thai with Shrimp
For the Spicy Peanut Sauce
- 1/2 cup peanut butter (creamy natural)
- 1/2 cup canned coconut milk
- 2 tbsp coconut aminos or tamari soy sauce
- 2 tbsp rice vinegar
- 1 clove garlic
- 1/4 inch slice of fresh ginger
- 1 tbsp sweet chili sauce
- 1 tsp lime juice
For the Pad Thai
- 4 tbsp grapeseed or other high-heat oil, divided
- 2 eggs whisked
- 1 lb fresh or thawed prawns or large shrimp
- 5 - 6 cups spiralized or julienned zucchini snipped into 6 inch lengths
- 1 large carrot spiralized or julienned
- 1 red pepper cored and sliced very thinly
- 1 yellow pepper cored and sliced very thinly
- 4 - 6 large cloves garlic minced
- 1/2 inch slice of fresh ginger finely grated
- 2 teaspoons Sambal Oelek (hot chili paste)
- 4 green onions sliced (scallions)
- 2 cups fresh bean sprouts
- 1/4 cup cilantro coarsely chopped
- 1/2 cup salted peanuts coarsely chopped
- lime slices for garnish
- Prepare the Spicy Peanut Sauce first. This can be made up to a few days in advance. Blend all peanut sauce ingredients in a blender or food processor until smooth. Set aside if using right away, or refrigerate (or freeze) if making it in advance.
- Prepare all vegetables and set aside. Thaw prawns, remove shells if necessary.
- In a small skillet, heat 1 teaspoon oil and cook whisked eggs. Slice into strips and set aside for garnish.
- Heat a wok over medium-high heat. Add 2 tablespoons oil and heat.
- Stir fry shrimp for 3 - 5 minutes or just until they turn opaque. Remove from wok and set aside. Drain the liquid from wok if necessary.
- Add zucchini and carrot and stir fry for 2 minutes, stirring constantly. Remove and set aside. Drain liquid from wok again.
- Add 2 more tablespoons oil to the wok. When hot, add the peppers, garlic and ginger and stir-fry just until tender. Add 2 or more teaspoons of Sambal Oolek (depending on how spicy you like your food.)
- Add the cooked shrimp, zoodles, and carrots back into the wok.
- Add the green onions and bean sprouts and toss all together with the peanut sauce until well coated and hot.
- Place a mound in the centre of each serving plate or bowl, top with a few strips of egg, chopped cilantro, chopped peanuts and lime wedges. Serve immediately.
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