Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Low-Carb Zucchini Pad Thai


  • Author: recipesnew
  • Total Time: 25 minutes
  • Yield: Serves 4

Description

Low-Carb Zucchini Pad Thai is a delightful twist on the traditional favorite, replacing noodles with fresh zucchini for a vibrant and flavorful dish. This quick and easy recipe is perfect for weeknight dinners or gatherings, offering a satisfying mix of textures and tastes. With succulent chicken, crisp bell peppers, and a rich peanut sauce, this version not only cuts carbs but also amplifies the deliciousness. Impress your family and friends with this visually stunning meal that’s both healthy and indulgent!


Ingredients

Scale
  • 2 medium zucchinis (spiralized)
  • 1 cup boneless skinless chicken breast (diced)
  • 1 cup bell peppers (sliced; mixed colors)
  • 3 cloves garlic (minced)
  • 2 tbsp creamy natural peanut butter
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • ¼ cup crushed peanuts (for topping)

Instructions

  1. Spiralize the zucchinis and place them in a colander to drain excess moisture.
  2. In a skillet over medium heat, add olive oil and sauté diced chicken until golden brown (7-10 minutes). Remove from skillet.
  3. In the same skillet, sauté bell peppers and minced garlic until fragrant (3-4 minutes).
  4. Add zucchini noodles to the skillet; cook until tender but still crisp (3-5 minutes).
  5. In a bowl, whisk together peanut butter, soy sauce, lime juice, and a splash of water until smooth.
  6. Pour the sauce over the zucchini noodles and mix well. Return cooked chicken to the skillet; heat through for about 2-3 minutes.
  7. Top with crushed peanuts before serving.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Sautéing
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 20g
  • Cholesterol: 60mg

Keywords: For a vegan version, substitute chicken with tofu or chickpeas. If you don’t have a spiralizer, use a vegetable peeler for thin strips of zucchini. To prevent soggy noodles, salt zucchini beforehand to draw out moisture.