It’s Fri-yay! Does that mean treat dinner at your house tonight? It does at ours! But treat dinner doesn’t have to equal “overdoing it” dinner.
I love Pad Thai so much. I do not so much love how overstuffed I feel after eating way too many rice noodles. (Which inevitably happens because I love Pad Thai so much.). In this version, I’ve replaced the rice noodles with spiralized zucchini noodles, and amped up the veggies. I like to peel my zucchini before I spiralize it, because I think it makes the zucchini do a better job of passing for “real” noodles, for but the choice is entirely yours.
To make one generous serving of this healthy Pad Thai ➡️ Spiralize 2 medium zucchinis and set aside. Saute 1/2 lb shrimp and 1 finely diced clove of garlic in a pan sprayed with non-stick cooking spray over medium heat until the shrimp are cooked. Remove the shrimp from the pan and set aside.
To make the Pad Thai sauce whisk together 1/2 tbsp cornstarch, 1 tbsp zero cal brown sugar replacer, 1 tbsp fish sauce, 1 tbsp tamarind paste, 1/2 tbsp soy sauce, the juice of 1/2 fresh lime and 1/4 tsp crushed red pepper flakes. Add the sauce to the pan and stir over low-medium until the sauce thickens. Add the zucchini, 1 red pepper sliced into matchsticks, 1 cup bean sprouts, and 1 green onion sliced into 1” segments. Stir constantly. Once the zucchini and peppers are warmed through, stir in the shrimp, and move this deliciousness onto a plate! Top with chopped peanuts, cilantro and fresh lime juice.
