Our amazing Pad Thai Shrimp with Zoodles is a version of the classic take out dish with a fresh and flavorful spin. This recipe uses “noodles” prepared from zucchini instead of the traditional rice noodles.
Pad Thai Shrimp and Zoodles
Whether you’re on a low carb diet, just trying to eat healthier OR simply want to try something different… this recipe will leave you satisfied and dialing that take out number a lot less once you see how easy it is! Literally 15 minutes from start to finish in ONE pan. It looks fancy, smells amazing, and wait until you taste it. You may never bother with take out again.
Here is how to make our 15 minute Pad Thai Shrimp
- 10 jumbo shrimp, peeled & devained
- 1 cup snap peas, julienned
- 1/2 cup red bell pepper, julienned
- 2 medium zucchinis, spiralized
- 1/2 cup Thai Kitchen’s Pad Thai Sauce
- 1 tsp sesame oil
- 1 tbsp Olive oil
- Optional- I added a touch of fresh ginger
Note- zoodles cook fast. Take care not to over cook, this is why we saute them.
Heat the oils in a non stick skillet or wok over medium high heat.
Add the veggies and zoodles. Stir fry until they slightly soften and gain some nice browning.
Remove the veggies from the pan and saute the shrimp until pink and translucent inside. About 3-4 minutes.
Add the veggies back into the skillet. Stir in Pad Thai Sauce.
Heat thoroughly, about 2-3 minutes. Serve.