If you’ve stopped eating noodle dishes in favor of more protein and vegetable-based meals, this dish really satisfies the hunger for a good noodle stir-fry. This recipe doesn’t use fish sauce, kits, or other processed components. Just some basic ingredients, stir-fryed. And the noodle of choice: Zucchini noodles.
I’ve made these with zucchini so many reasons (no sugar, no starch, more veggies, fewer processed ingredients). For the zucchini noodles, I use a spiralizer or a julienne peeler, but you can use a regular peeler, or a mandoline.
Some readers have asked me if I’ve had success making noodles from almond flour—I haven’t tried it. You can also use other vegetables as noodles, such as carrots, broccoli, and cabbage.
Shrimp Pad Thai
- 2 tablespoons oil for frying
- 3 large eggs
- 2 garlic cloves peeld and finely diced
- 1 tablespoon vinegar (white, white wine, or rice vinegar)
- 3 tablespoons honey or less if you prefer it less sweet
- 1/2 teaspoon salt
- 4 cups zucchini noodles
- 2 cups cooked shrimp or diced cooked chicken
- small bunch of cilantro leaves chopped
- 1 green onion trimmed and diced
- 1 lime sliced
- 1/4 cup ground roasted almonds I give them a quick spin in a spice grinder
- pinch of chili pepper flakes optional for some heat
- Place about 2 tablespoons of oil in a wok or frying pan on medium heat.
- Add the garlic to the oil and let it cook for a few minutes without burning.
- Combine the vinegar, honey, and salt in a bowl and set aside.
- Scramble the eggs in a bowl and then add them to the frying pan. Scramble with a wooden spoon or spatula until cooked. Move them to one side of the pan.
- Add the shrimp to the pan and mix with the egg.
- Add the vinegar/honey/salt mix and noodles to the pan and stir fry for a minute or two.
- Transfer the Pad Thai to a big bowl for serving.
- Add the garnish and enjoy!