• Zucchini Noodles – Low in carbs and calories, rich in vitamins A and C, and high in potassium for heart health and immune support.
  
• Lean Protein (Shrimp or Choice of Protein) – Shrimp is a low-calorie, high-protein option packed with iodine and vitamin B12, supporting metabolism and red blood cell production.
  
• Crunchy Roasted Peanuts – Provides healthy fats, protein, and antioxidants for heart health and sustained energy.
• Flavorful, Balanced Sauce – A blend of rice vinegar, fish sauce, ketchup, brown sugar, and cayenne pepper for a tangy, spicy kick. Rice vinegar aids digestion, fish sauce adds umami and minerals, and cayenne pepper boosts metabolism with capsaicin.
• Fresh Veggies (Bell Peppers, Green Onions, Bean Sprouts) – Rich in fiber, vitamins, and antioxidants, supporting digestion and reducing inflammation.
• Egg – Increases protein content, making the dish more filling and balanced.
• Lime – A burst of vitamin C and zesty freshness to enhance flavor.

‍

For the Zucchini Noodle Pad Thai:

• 2 Medium Zucchini (or use frozen zoodles)
• 2 Tablespoons Olive Oil (30ml), divided
• 1/2 Pound Peeled and De-veined Shrimp (225g) or preferred protein
• 3 Cloves Garlic, Minced or Crushed
• 1/2 Red Bell Pepper, Seeded and Sliced Thin
• 3 Green Onions, Sliced
• 1 Large Egg
• 2 Cups Bean Sprouts (480ml)
• 1/3 Cup Roasted Peanuts (80ml)
• 1/4 Cup Chopped Cilantro (Optional)
• Lime Wedges for Serving (Optional)

‍

For the Sauce:

• 2 Tablespoons Rice Vinegar or Distilled White Vinegar (30ml)
• 2 Tablespoons Fish Sauce (30ml), or to taste
• 3 Tablespoons Ketchup (45ml)
• 1 Teaspoon Packed Brown Sugar (5ml)
• 1/2 Teaspoon Cayenne Pepper or 1 Small Red Chili, Sliced
• 1 Teaspoon Chili Garlic Sauce, or to taste

‍

Instructions:

1. Make the Sauce: In a small bowl, combine rice vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, and chili garlic sauce. Mix well and set aside.
2. Prepare the Zoodles: Cut the zucchini into noodles using a spiralizer. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add zucchini noodles and cook for 2-3 minutes until slightly crunchy. Drain excess moisture from the noodles and set aside.
3. Cook the Shrimp: In the same pan, heat the remaining tablespoon of olive oil over medium-high heat. Add garlic and cook until soft and translucent. Add shrimp and cook until pink and opaque, about 3 minutes.
4. Add Veggies: Add bell pepper and green onions to the pan and cook for 1-2 minutes until tender. Stir in the egg and cook until scrambled and mixed with the vegetables.
5. Combine Ingredients: Return the zucchini noodles to the pan and pour in the sauce. Stir to coat everything in the sauce and heat through, about 1 minute. Stir in bean sprouts.
6. Serve: Serve the Pad Thai topped with roasted peanuts, chopped cilantro, and lime wedges.

• Calories: 545 kcal
• Carbohydrates: 30g
• Protein: 41g
• Fat: 31g
• Fiber: 7g

Zucchini Noodle Pad Thai Recipe Easy THAI Zoodles | White On Rice (whiteonricecouple.com)