An absolutely delicious ‘skinny’ take on Pad Thai with spiralized zucchini noodles. Quick, easy and totally delicious.
Of all the food trends and ideas I picked up on Pinterest, courgetti (courgette ‘spaghetti’ / zucchini noodles) is the one I am most glad to have discovered. Super quick, easy, healthy, tasty, low carb – the list of their attributes is long. Simply put, I love the stuff.
All you need to create these is a julienne peeler or, better yet, a spiraliser. I used a Gefu Spirelli Spiral Cutter which looks a bit like a large pencil sharpener. Instead of one long blade it has small, spaced apart, blades and these create long ribbons out of most firm vegetables. The Spirelli creates two widths of ‘noodles’ one spaghetti thin, the other (pictured here) slightly thicker (more linguine than spaghetti).
Tabletop spiralizers are probably quicker and easier to use – if a bit more fiddly to clean. I used the thicker courgette noodles to make this Skinny Pad Thai and it is finger-licking good. It’s one of those dishes that takes longer to prep than actually cook. The trick is having everything diced and prepared beforehand so that assembly is easy and quick.
You can use flat rice noodles instead of the noodles in this recipe. These usually require no cooking, just soaking for a few minutes in hot water, then rinsing in cold water and draining before using.
This skinny pad Thai is excellent if you are following Slimming World diet. The only syns are in the cornflour and but are almost negligible, so I think you can count this recipe as 1/2 syn per serving if you use sweetener instead of palm sugar.
Have you made my Skinny Pad Thai with courgette noodles
Skinny Pad Thai with courgette noodles
- 2 tbsp fish sauce
- 1 tbsp palm sugar or Sukrin sweetener
- 1 tbsp lime juice
- 1 large garlic clove finely minced (use a garlic press)
- 1/2 tsp cornflour cornstarch diluted in 1 tbsp cold water
- 1 small red chilli finely chopped
- 1 shallot finely chopped
- 1/2 tsp tamarind paste
- 1 small bunch spring onions scallions finely chopped
- reserve 1 tbsp to sprinkle on top of cooked dish
- 180 g | 6.4oz jumbo raw prawns (shrimp)
- 1 large courgette (zucchini) per serving
- 1 egg
- 1 tbsp rapeseed oil to fry
- 2 tbsp crushed peanuts to serve or replace with paleo-friendly nuts
- 1 tbsp coriander (cilantro) finely chopped to serve
- Lime wedges to serve
- Use a spiralizer to create the courgette noodles. Put them on a large plate and set aside.
- Put the fish sauce, palm sugar, lime juice, garlic, tamarind paste in a small bowl and mix together to dissolve the palm sugar. Mix in the cornflour.
- Devein the prawns (shrimp) and cut along the spine to 'butterfly' them. Set them aside.
- Crack the egg in a small bowl and mix together with a fork.
- Heat the oil in a large pan or small wok. Add the shallot and spring onions and cook, stirring constantly, for about a minute.
- Add the prawns and cook, stirring constantly, until they just turn pink.
- Add the sauce mix and stir together for a couple of minutes.
- Push everything in the pan to one side and add the egg to the other side. Let it cook for a minute until it starts to set, then scramble it by mixing with the other ingredients.
- Serve over the courgette noodles and sprinkle with some crushed peanuts and a scattering of chopped coriander and spring onions.