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.
Pad Thai
I usually make Pad Thai with shrimp, but you can use grilled or sautéed chicken, or leave the extra protein out to make the dish vegetarian.
Servings: 4 servings
Calories: 316kcal
Ingredients
- 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
Garnish
- 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
Instructions
- 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!
Nutrition
Calories: 316kcal | Carbohydrates: 25g | Protein: 22g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 301mg | Sodium: 862mg | Potassium: 738mg | Fiber: 4g | Sugar: 20g | Vitamin A: 706IU | Vitamin C: 51mg | Calcium: 175mg | Iron: 3mg
Erica,
I made this for dinner last night and OMG! This recipe will now be a staple in my scd recipes. I have been on the scd diet for 4 months and I am always searching for good recipes. I doubled this thank goodness because I have leftovers for tonight! I didn’t think with the zucchini noodles it would be good but it was fantastic! My husband loved it too. The craving for pad Thai has been satisfied! Thank you Erica! I am going to so many more of your recipes now!
Alyssa
Thanks! BTW, this is a somewhat old recipe; I now modify it using Red Boat fish sauce (which is just fermented fish so it should be SCD ok). I’ll try to post it sometime, but the basic sauce ingredients are 4 tablespoons of fish sauce, 3 tablespoons of honey, and 4 tablespoons of lime juice. That simple! Enjoy!
Looks great! Do you think spaghetti squash “noodles” would work instead of the zucchini noodles?
Yes, I think spaghetti squash noodles will work too!
Thanks for this recipe – what a great idea, and your idea for using yellow zucchini is simple but an excellent variation. I’m really looking forward to trying this.
I’ve made buckwheat noodles. Its quite simple, and you follow the same recipe and cooking method as for standard homemade pasta – flour and eggs, let rest, pull through machine. You can make any form of pasta you like – spaghetti, tagliatelle, fettucine, lasagna, filled pasta. It doesn’t taste much different, particularly when covered with sauce and cheese. Buckwheat pasta are called pizzocheri in Italy, and they are considered a bit rougher and more rustic than white flour pasta.
Have you tried using celeriac for mash? Its fantastic (with lots of butter) on its own, or mixed with mashed potato. It goes well with everything, but especially game. I think it would also lend itself very well to making “cakes” – fishcakes, bacon&cheese cakes, etc. However, I think it is very advanced, borderline SCD.
Great to hear, n.j.! I have a crew like that here too.
I made this for dinner last night, and even my zucchini-disliking crew thought this was fabulous. Thank you for posting it!
Hi Lucy. Yes, just mix it in. That’s it. Not too long. The noodles will cook quickly, especially if they are thin (julienned).
I am looking forward to trying this as just got a julienner…so you need to do anything else to the ‘noodles’? or just mix int he stir fry? any other cooking? thanks
Thanks Nikki! I’m the only one around here who likes the cauliflower rice – although I have had some takers when I make mashed “potatoes” using steamed cauliflower.
Wow, I haven’t thought of this! I’ve done the cauliflower rice, but zuchinni noodles is just genius!