• Andrew Kidd

Lean and Green Pad Thai with Zucchini Noodles

Updated: Dec 29, 2020

This really hits the spot if you are looking to have Pad Thai but you want the healthy version of it. You will be amazing at the wonderful flavors you will find in this and how you will feel satisfied when you have finished it. This is one of our many favorites.

Makes 4 Servings

Per Serving (on our program)

  • 1 Lean

  • 3 Green

  • 3 Condiments

Total Time: 35 Minutes


For Peanut Sauce:

  • 1⁄2 cup powdered peanut butter

  • 2 tbsp lime juice

  • 1 tbsp lime zest

  • 2 tbsp low-sodium soy sauce

  • 2 tsp grated fresh ginger

  • 1⁄2 tsp red pepper flakes

  • 2-3 tbsp water (to thin sauce)

For Zucchini Noodles:

  • 4 medium zucchinis

  • 2 tsp olive oil

  • Cooking Spray

  • 2 lb. raw shrimp, peeled and de-veined

  • 1 cup chopped or sliced bell pepper

  • 1⁄2 cup chopped scallion

  • 3 whole eggs

  • 1⁄2 cup bean sprouts

  • 1⁄2 cup cilantro

  • 2 tbsp sesame seeds, preferably black


  • Combine peanut sauce ingredients in a small bowl and set aside.

  • Heat olive oil in large skillet over medium-high heat.

  • Add zucchini noodles and cook, stirring occasionally, for 2 to 3 minutes.

  • Remove the noodles from the pan and drain the excess water.

  • Heat a separate large sauté pan over medium-high heat, and lightly grease with cooking spray.

  • Add the shrimp, and cook until tender and becomes pink, a about 3 to 4 minutes.

  • Add the bell peppers and green onion, and cook for about 1 to 2 minutes, until tender. Add the eggs, and stir in with the vegetables, until the eggs are cooked.

  • Add the zucchini noodles back into the same pan, and then add the sauce. Cook for about 1 more minute, until the zucchini noodles are heated through. Stir in the bean sprouts, cilantro, and sesame seeds, and serve immediately.


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