Craving the bold, tantalizing flavors of Pad Thai without the carb overload? Get ready to revolutionize your dinner routine with this mouthwatering Paleo Pad Thai Zucchini Noodles recipe that proves healthy eating can be absolutely delicious! Imagine twirling your fork into a plate of zesty, protein-packed noodles that satisfy your Thai food obsession while keeping you on track with your wellness goals. This game-changing recipe transforms ordinary zucchini into restaurant-worthy noodles that will have your taste buds dancing and your body thanking you!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 2 servings
Ingredients
- 2 medium zucchini, spiralized
- 1 cup cooked chicken or tofu
- 2 eggs, beaten
- 1/4 cup almond butter
- 2 tablespoons coconut aminos
- 1 tablespoon lime juice
- Chopped peanuts for garnish
- Cilantro for garnish
Instructions
- Begin by preparing your ingredients. Spiralize the zucchini using a spiralizer to create long, noodle-like strands. Set aside in a large bowl.
- If using chicken, ensure it is cooked and shredded or diced. If using tofu, press it to remove excess moisture, then cube and sauté until golden brown. Set aside.
- In a small bowl, whisk together the almond butter, coconut aminos, and lime juice until smooth. This will be your sauce. Adjust the consistency with a little water if necessary.
- Heat a large skillet or wok over medium heat. Add a small amount of oil if desired. Once hot, add the beaten eggs and scramble until fully cooked. Remove the eggs from the skillet and set aside.
- In the same skillet, add the spiralized zucchini noodles. Sauté for about 2-3 minutes, just until they start to soften but still retain some crunch.
- Add the cooked chicken or tofu to the skillet with the zucchini noodles. Pour the almond butter sauce over the mixture and toss everything together until well combined. Cook for an additional 2-3 minutes to heat through.
- Finally, add the scrambled eggs back into the skillet and mix gently to incorporate. Remove from heat.
- Serve the Paleo Pad Thai Zucchini Noodles in bowls, garnished with chopped peanuts and fresh cilantro. Enjoy your healthy twist on a classic Thai dish!
Tips
- Zucchini Noodle Perfection: Pat your spiralized zucchini noodles with a paper towel to remove excess moisture, ensuring they don't become watery during cooking.
- Protein Power: For maximum flavor, marinate your chicken or tofu in a bit of coconut aminos before cooking to enhance the depth of taste.
- Sauce Consistency Matters: If your almond butter sauce is too thick, thin it out with a little warm water or additional lime juice to create a smooth, clingy coating.
- Quick Cooking is Key: Sauté zucchini noodles briefly to maintain their al dente texture and prevent them from becoming mushy.
- Garnish Like a Pro: Add chopped peanuts and fresh cilantro just before serving to maintain their crunch and vibrant flavor.
- Make It Ahead: You can spiralize the zucchini and prep the sauce up to a day in advance to make cooking faster and easier.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 12g
Protein: 30g
Fat: 28g
Saturated Fat: 5g
Cholesterol: 230mg
