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Shrimp pad thai, a classic Thai street food, gets a healthful update here with zucchini noodles!



Total time

45 minutes




Dinner, Lunch


  • 3 cloves garlic (minced)
  • ¼ cup coconut sugar (or brown sugar)
  • ¼ cup rice vinegar
  • ¼ cup ketchup
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce, tamari or coconut aminos
  • 2 teaspoons Chili garlic sauce
  • 2 tablespoons canola, vegetable or peanut oil (or as needed) (divided)
  • 2 medium zucchini (spiralized)
  • 2 eggs (beaten)
  • ½ red bell pepper (thinly sliced)
  • 1 small carrot (juilienned)
  • ½ pound shrimp (peeled and deveined)
  • 1 bunch scallions ((white and light green part only), thinly sliced diagonally)
  • 2 cups bean sprouts
  • ½ cup dry roasted peanuts
  • ¼ cup cilantro
  • lime wedges (for serving)


  1. Combine first 7 ingredients in a small bowl. Set aside.
  2. Heat 1 tablespoon oil over medium-high heat in a large skillet, sauté pan or wok. Add the zucchini and cook 2-3 minutes or until beginning to soften slightly. Transfer to a sieve placed above a bowl and set aside.
  3. Add 1/2 tablespoon oil to the pan, reduce heat to medium and add the eggs. Cook 1 minute or until set, stirring and breaking up the egg as you work. Transfer to a plate and set aside.
  4. Heat remaining oil over medium heat. Add red bell pepper and carrot. Cook 1 minute. Add the shrimp and cook 2 minutes per side or until cooked through and translucent.
  5. Stir in the sauce. Bring to a simmer. Add scallions, zucchini and egg. Stir until heated through then add bean sprouts.
  6. Serve immediately garnished with peanuts, cilantro and lime wedges.

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