Pad Thai Voodles

One of my favorite Thai dishes is pad thai, but with summer almost here, these pad thai voodles (vegetable noodles) might help me reach my fitness goals faster.  Vegetable noodles are one of the latest trends and are a fun and healthy way to eat more veggies.  There are so many veggie spiralizers out there now and since I’m sort of a selective impulse buyer, I chose the Veggetti on my way to the checkout.

There are many different versions of pad thai and the most authentic recipe calls for special ingredients like tamarind and palm sugar.  But, I like this tasty recipe since it uses ingredients that are easy to find and most of us may already have in our kitchens.

Pad Thai Voodles


2 large zucchinis

2 large yellow squashes

2 large eggs

1 lb bag frozen raw shrimp (peeled and deveined)

1 ½ tablespoons fish sauce

2 tablespoons brown sugar

1 tablespoon low sodium soy sauce

1 ½ tablespoons lime juice

2 cloves garlic, minced

5 tablespoons oil

2 scallion stalks, thinly sliced

crushed peanuts


Rinse and drain the thawed shrimp in a colander.  Mix fish sauce, brown sugar, soy sauce, and lime juice together in a bowl and set aside.  Prepare the zucchini and squash voodles with the Veggetti spiralizer.

In a heated nonstick pan or wok, add a tablespoon of oil and fry the eggs.

Remove the eggs and wipe the pan down with a paper towel.  Heat 2 tablespoons of oil and cook the shrimp.  Leave the shrimp to cook on medium high heat for 1-2 minutes or until brown on one side before turning to cook the other side.

Remove the shrimp from the pan and add another tablespoon of oil.  On high heat, add half the garlic and scallions and cook until lightly brown.  Toss in half the voodles and do not stir for about a minute to allow them to brown on the bottom.

Add half the eggs and shrimp back into the pan along with half the sauce.  As soon as the ingredients are stirred together, remove them from the pan to prevent overcooking.  Repeat with the remaining voodles and ingredients.  Top with crushed peanuts and sliced scallions before serving.  Hope you enjoy this flavorful dish without all the guilt.  If you give it a try, I’d love to hear from you!


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