Fresh and Flavorful Zucchini Pad Thai with a Twist (Low Carb)
Make Fresh and Flavorful Zucchini Pad Thai with a Twist using zucchini noodles, shrimp, egg, crunchy peanuts, and a tangy tamarind-lime sauce. It is fast,…
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Cooking tools:
- Spiralizer
- Julienne peeler
- Peeler
- Skillet
- Whisk
- Mixing bowl
- Spatula
- Plate
- Cutting board
- Chef's knife
- Measuring spoon
- Paper towel
- Stove
- Colander
- Serving bowl
- Airtight container
- Microwave
- Refrigerator
Ingredients
- 3 tablespoons tamarind concentrate
- 2 tablespoons fish sauce
- 1 tablespoon gluten-free tamari
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon fresh lime juice, plus wedges for serving
- 1 teaspoon chili garlic sauce, or more to taste
- 2 tablespoons water
- 4 medium zucchini, spiralized into noodles, about 1 1/2 lb (680 g)
- 1/2 teaspoon fine salt, divided
- 3 tablespoons avocado oil or neutral oil, divided
- 2 large eggs, beaten
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 medium carrot, cut into thin matchsticks
- 1 red bell pepper, thinly sliced
- 3 scallions, sliced, white and green parts separated
- 2 cups (120 g) fresh bean sprouts
- 1/3 cup (45 g) roasted peanuts, chopped
- 1/3 cup chopped fresh cilantro
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