Pad Thai Zucchini Noodles

If you adore Pad Thai's flavor but believe you won't be able to consume it on a low-carb diet, think again!

Stacey's WOW! tweak on the original Shrimp Pad Thai Lean and Green recipe has resulted in a dish that is as appealing to the eye as it is to the palate. (She's also come up with a chicken version.)

Shrimp Pad Thai or Chicken Pad Thai

  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 25 Minutes

Servings: ~4 Serving


  • 4 C cooked spaghetti squash (22 oz) or 4 C uncooked zucchini noodles (8 oz)
  • 2 1/2 teaspoons smooth peanut butter (1.33 ounces) (no sugar added)
  • 1/2 C low-sodium chicken broth
  • 2 T low sodium soy sauce
  • 4 tsp Stacey Hawkins Valencia Orange Oil or Roasted Garlic Oil 
  • 2 C assorted vegetables, sliced thin (cabbage, broccoli florets, carrots (if not carb-conscious) red peppers, bean sprouts (no need to cut)
  • 28 ounces cooked chicken breast, shredded or 28 ounces cooked shrimp, tails & shells removed
  • 1 tsp Stacey Hawkins Toasted Sesame Ginger Blend
  • 4 T sliced scallions OR cilantro OR a combination of both for garnish



  1. If using spaghetti squash, get it cooking.  Easiest way is to slice in half, scoop out seeds and place upside down on a microwave safe dish and microwave on high for 7-10 minutes until it is fork tender. When cool, fork out the flesh of the squash, measure 4 C and set aside to keep warm. You can refrigerate the rest for another meal.


  2. Measure chicken broth in a glass measuring cup. Add peanut butter and soy sauce and microwave on high for 30 seconds. Whisk together unti peanut butter is incorporated. Microwave for an additional 30 seconds if necessary.


  3. Add oil to a large nonstick frying pan over medium-high heat.


  4. When oil is shimmering and hot, add veggies and stir-fry for 2-3 minutes until crisp-tender.


  5. Add the chicken to the pan.


  6. Add the "noodles" to the pan.


  7. Sprinkle pan with Toasted Sesame Ginger seasoning.


  8. Pour the peanut butter mixture into the pan and using tongs, toss everything gently to coat in the mixture. Cook for 1-3 minutes until noodles are hot.


  9. Divide into 4 equal portions, garnish each portion with 1T scallions &/or cilantro and serve.


  10. Enjoy!

    Serving Size is 1/4 of the entire pan and is 1 Leanest, 3 Green, 2 Healthy Fats and 3 Condiment options. Nutrition information calculated using 1 C green cabbage, 1/4 C red pepper and 1/4 C bean sprouts.

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