This low carb Pad Thai can be served as a side dish or as a light lunch for two!
Disclosure: I was provided with this spiral cutter from Microplane free of charge in exchange for my fair and honest review. Please see my disclosure policy. This post also contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
If you’re looking for a vegetarian dish, try this low carb Pad Thai recipe!
To prepare the dish, start by making the zucchini into zoodles! Previously I have used a julienne peeler, but I now have a Microplane Spiral Cutter – which works fantastically and doesn’t take up much space – look how small it is!
The zucchinis I had were pretty large so I used the larger side of the cutter. Just keep twisting the zucchini, and ribbon noodles fall out! Very easy to use AND easy to clean!
Once you have the zoodles, sauté them in a large pan with a little olive oil for a few minutes, stirring frequently. Transfer them to a sieve or strainer and let the water drain out. Squeeze the zucchini a little to get as much out as possible – otherwise the final dish will be watery.
Add more oil to the pan, then add garlic paste and ginger paste. Cook for a minute and then add finely sliced red bell pepper and sliced green onions. Continue to cook until the bell pepper has softened.
Add a beaten egg to the pan and sauté until it has cooked, stirring frequently. Return the zoodles to the pan, together with a drained can of bean sprouts and the sauce. Cook until everything has warmed through. Taste for seasoning and add salt if required.
Serve garnished with fresh cilantro, lime wedges, and chopped roasted peanuts (although I’m not a peanut person, so they aren’t in my version!).Low Carb Pad Thai - vegetarian recipe #lowcarb Click To Tweet