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!
Shrimp Zucchini Noodle Pad Thai
Ingredients
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon fish sauce
- 1 tablespoon low-sodium soy sauce
- Ā¼ teaspoon sriracha
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 2 scallions whites diced and greens chopped into 2ā segments
- 1 pound shrimp peeled and deveined
- 2 eggs lightly whisked
- 3 medium zucchinis Blade D, noodles trimmed
- 1 tablespoon arrowroot powder
- 1 tablespoons water
- to garnish: chopped roasted unsalted peanuts
- to serve: lime wedges
Instructions
- In a small bowl, whisk together lime juice, honey, fish sauce, soy sauce, and sriracha. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the garlic, scallion whites, and cook until fragrant, about 1 minute. Add the scallion greens and cook until softened, about 3 minutes. Push the veggies to the side and add the shrimp and cook for 3 minutes, flip, and cook another 1-2 minutes or until opaque. Push the shrimp and veggies to the side. Add the eggs in and scramble. Add the zucchini noodles into the skillet with the prepared sauce and toss to combine with the shrimp, veggies and eggs and let cook for 3-5 minutes or until zoodles are softened. While zoodles cook, in a small bowl, whisk together the arrowroot powder and water. Pour into the bottom of the pan and stir until thickened with the moisture in the bottom of the pan to create a thicker sauce. Toss everything together well to combine.
- Garnish with peanuts and served with lime wedges.
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