So I’ve been all about spaghetti squash for while. It’s one of my favorite pasta substitutes, but there’s a new sheriff in town… ZOODLES! For Christmas I got a new spiralizer and it’s awesome! Turning zucchini into “noodles” is so easy with this thing. You will need a spiralizer for this recipe. If you don’t have one yet (or you made the mistake of buying a crappy one like I did for my first one), I recommend this one. It’s inexpensive and works well.
I love the flavors of pad thai, but I’d love even more to enjoy them without all the carbs. This is such a guilt-free meal and it doesn’t take long at all to make. There are so many colors and flavors it’s a healthy meal you actually want to eat. I will say, it’s obviously not going to fill you up the way pasta does. But since it’s all veggies, eat as much as you want!
Note: This post contains affiliate links. If you purchase a product through one of the links on my page, I’ll earn a small commission at no extra cost to you. I appreciate your support!
- 2 zucchini, spiralized
- Spiralizer - where to get
- 1 cup shredded carrots
- 1 red bell pepper, sliced into thin long strips
- ½ cup chopped green onion
- 2 cups raw shrimp, peeled, deveined and tail off, thawed
- ½ cup chopped fresh cilantro
- 1 garlic clove, minced
- 2-3 Tbsp toasted sesame oil for cooking
- 1 lime for garnish, optional
- sesame seeds for garnish, optional
- ¼ cup finely chopped peanuts or cashews, optional
- Juice of 1 lime
- 4 Tbsp peanut butter
- 3 Tbsp soy sauce
- 2 Tbsp coconut oil, melted
- ½ tsp ground ginger
- ¼ tsp red pepper flakes
- If you like spicy: 1 Tbsp sriracha
- I like to prepare the dressing first since the rest of the dish cooks pretty quickly. Mix all the dressing ingredients together with a whisk.
- Spiralize the zucchini and add to a saute pan with 2 Tbsp sesame oil over medium/high heat. Add the shredded carrots and saute only 3 minutes. You don’t want the zoodles to get soggy. Take out the zucchini and carrots and set aside.
- Add a little more sesame oil to the pan and saute the red pepper and minced garlic. Saute about 5 minutes and add the shrimp. Shrimp cooks pretty fast and you’ll know it’s done when it turns pink. Add the zoodles and carrots back into the pan and mix everything together, including the dressing. Garnish with cilantro, sesame seeds and crushed peanuts or cashews if you wish (I love the crunch). Enjoy!