This classic Thai dish is popular for a reason – it’s truly delicious! Pad thai is a stir fried rice noodle dish, but we’re replacing the noodles with zoodles in this lightened up (but still as flavorful!) version, using shrimp.
Shrimp Zucchini Noodle Pad Thai
When my husband and I traveled to Thailand years ago (before kids!), the first dish we had to try was pad Thai. You’ll be hard pressed to find a person who doesn’t like pad Thai – it has such a crowd pleasing, easy going flavor, and it’s tasty just as a vegetarian dish.
Back in the early years of Inspiralized, I tried my best to recreate every Asian noodle and Italian pasta dish out there, and of course, I made this vegetarian pad Thai. Now, with all this cooking and recipe writing experience under my belt, I’m excited to present to you a new and improved recipe, this time using shrimp.
The key here is the arrowroot powder, which is used to make a slurry, which is poured into the pan to thicken the liquid. This is a key ingredient, because as you know, zoodles release a lot of moisture. To combat that, an arrowroot slurry is helpful to thicken that excess moisture and turn it into a sauce!
If you want to make this into a vegetarian version, I would suggest adding in some bean sprouts and matchstick carrots for a little extra oopmh. Otherwise, you’re going to love this spiralized spin on pad Thai!