Healthy Pad Thai {No Noodle, Zucchini Noodles}

Healthy Pad Thai {No Noodle, Zucchini Noodles}
October 23, 2016 megsri8
healthy pad thai

Today I want to share with you this absolutely simple and healthy pad thai recipe made with zucchini noodles or courgetti. This is a no noodle recipe because the noodles is actually made from zucchini or courgette. Making this an amazing low carb, grain free dinner recipe!

healthy pad thaiI am absolutely sold on the idea of using zucchini or vegetable based noodles instead of the traditional wheat or rice based pasta or noodles. It is such a great way to add more vegetables into your meal and helps in reducing your carb take. For me reducing carbs has had a positive impact on my gut health and digestion. I no longer feel bloated or uncomfortable after my meals and I believe that it is because I have reduced the amount of traditional grains. I bought this cool spiralizer which helps me create all sorts of noodles with vegetables and when I created these broad flat noodles with zucchini I knew they would make the perfect base for my healthy Pad thai recipe.

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This recipe of mine for a healthy Pad Thai is also super simple. It is made with a sauce of peanut butter and some basic aromatics like lemon grass, ginger, Thai basil and fresh coriander. I have used fish sauce to make this as I love the salty flavour it brings to the sauce. However if you want a vegetarian/vegan version you can use tamarind paste and adjust the soya sauce.

healthy pad thaiTraditional Pad Thai has a sweet and tangy combination. I have used coconut sugar as the sweetener as it is a healthier alternative to refined sugar. I usually struggle with making regular Pad Thai because firstly it needs a ton of oil in order to prevent the noodles from sticking together. It also needs a proper balance of sweet and savoury flavours which I find difficult to work with once the rice noodles are added. However with my recipe for healthy Pad thai this is not a problem because you need to add no oil whatsoever. The only fat comes from the peanut butter which is such a healthy option! Also the zucchini noodles you add in as raw into the hot sauce and does not require any additional cooking. It naturally softens with the heat of the sauce. So there is no battle with working with the noodles to coat with the sauce as in traditional Pad Thai recipes.

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I am a total convert with this recipe for healthy Pad thai! It has all the familiar flavours with quarter of the effort. It is also so healthy that extra servings are not an issue! I have added some roasted American corn as well as some seasonal tomatillos. You can skip this and add any vegetable of your choice. Carrots, mushrooms and sugar snap peas would work very well too. Just add it to the sauce while cooking and let it soften for a few minutes before adding it to the zucchini noodles / courgetti.

Let me know what you think about this recipe and how it works out for you in the comments below! If you like the idea of zucchini noodles or courgetti then do take a look at another recipe of mine of my Healthy Stir fry with Courgetti and give it a try as well!  As always if you recreate this recipe and share it on Instagram then please use my handle @meghnas_ and #meghnas so that I can be a part of your healthy journey as well!

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Print Recipe
Healthy Pad Thai {No Noodle, Zucchini Noodles}
healthy pad thai
Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Toppings
Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Toppings
healthy pad thai
Instructions
  1. Using a spiralizer make your courgette/ zucchini noodles. Choose the option to make it flat like the traditional flat rice noodles in Pad Thai. This is totally optional. If using American corn on the cob, then roast it in the oven for 30 minutes or for 5 minutes if directly on the gas. Using a knife shred the corn of the cob. Chop into thin slices the vegetables that you will be using.
  2. Make a paste of ginger, garlic, lemon grass/ lime zest. Combine this paste with peanut butter, fish sauce (or tamarind paste + soya sauce), coconut sugar. Bring to boil in a thick based pan. Let it combine and bubble for a few minutes. Add water to loosen it and make it into a sauce consistency. After 5 minutes add the vegetables and let it soften for another few minutes.
  3. While the sauce is cooking get toppings ready. Separate the coriander and thai basil eaves from the stem. Slice the thai red chilies thinly. In each serving bowl add a layer of salad leaves (optional).
  4. When the sauce is ready and the vegetables are softened add the zucchini noodles/courgetti into the hot sauce. Once the sauce is completely coating the noodles immediately remove it off the heat. Divide into the serving bowls layered with salad leaves. Sprinkle over the roasted American corn, roasted peanuts, thai red chili, coriander and basil. Serve immediately or else the zucchini noodles will lose its crunch.
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