Low Carb Pad Thai

Pad Thai made with zucchini and carrot noodles😋 a healthier version of “take out” Thai food that only takes 15 minutes to make! This recipe serves 2.

Recipe: 

2 medium zucchini (spiralized)

1 carrot (spiralized)

6 shrimps (cleaned) (we marinated it with soy sauce and lemon in the fridge for 20 min but it’s optional)

4 cloves garlic minced

1 tsp ginger

1 tbs green onion 

Sesame oil

Any veggies you want (we used mushrooms, bell peppers, and baby corn) 

For the sauce:

4 tbs soy sauce 

1/2 lemon squeezed 

2 tbs honey

1 tbs peanut butter (or more dep on how you like it) 

1/2 tsp rice vinegar (opt)

1 tbs sriracha (opt) 

Procedure

1. Whisk the sauce ingredients together in a small bowl 

2. Add some sesame oil to a pan and cook the garlic and ginger for a little bit. 

3. Add the shrimps. Cook through. 

4. Set the shrimps aside once cooked and add the vegetable to the same pan with a tablespoon of soy sauce. 

5. Transfer the veggies, shrimp, zucchini and carrot into a pot on medium heat. 

6. Add in the sauce and keep it on the heat until the sauce begins to boil and the “noodles” turn soft. 

7. Plate it. Serve with a slice of lemon and some crushed peanuts. 

Enjoy😍