AuthorMike EgrieCategoryDifficultyIntermediate
Zoodle Pad Thai with Shrimp
Yields4 Servings
Prep Time10 minsCook Time6 minsTotal Time16 mins
 1 tbsp avocado oil
 2 large eggs
 1 lb raw 31-40 count peeled and deveined shrimp, thawed if necessary
 ½ medium red bell pepper, thinly sliced
 3 ½ tbsp garlic & green onion teriyaki sauce
 20 oz zucchini noodles
 1 green onion, sliced
  cup chopped roasted unsalted peanuts
 2 tbsp fresh cilantro leaves
 Bean sprouts, lime wedges and crushed red pepper for garnish (optional)
1

In large skillet, heat oil over medium-high heat. Add eggs; cook and stir 30 seconds. Add shrimp and pepper; cook and stir 3 minutes. Stir in sauce; cook and stir 1 minute. Stir in noodles; cook and stir 1 minute or until heated through. Makes about 5½ cups.

2

Serve pad thai sprinkled with onion, peanuts and cilantro; garnish with bean sprouts, lime wedges and crushed red pepper, if desired.

Dietitian Tip: Get the family involved and swap in their favorite vegetables to make
everyone feel like they contributed to the meal. For extra B vitamins and fiber,
add a brown rice noodle to the dish!

Make it Gluten Free: Dependent on using a Gluten Free buns.

Ingredients

 1 tbsp avocado oil
 2 large eggs
 1 lb raw 31-40 count peeled and deveined shrimp, thawed if necessary
 ½ medium red bell pepper, thinly sliced
 3 ½ tbsp garlic & green onion teriyaki sauce
 20 oz zucchini noodles
 1 green onion, sliced
  cup chopped roasted unsalted peanuts
 2 tbsp fresh cilantro leaves
 Bean sprouts, lime wedges and crushed red pepper for garnish (optional)

Directions

1

In large skillet, heat oil over medium-high heat. Add eggs; cook and stir 30 seconds. Add shrimp and pepper; cook and stir 3 minutes. Stir in sauce; cook and stir 1 minute. Stir in noodles; cook and stir 1 minute or until heated through. Makes about 5½ cups.

2

Serve pad thai sprinkled with onion, peanuts and cilantro; garnish with bean sprouts, lime wedges and crushed red pepper, if desired.

Zoodle Pad Thai with Shrimp
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