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
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Skinny Pad Thai with courgette noodles
Ingredients
- 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
Instructions
- 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.
Daisy says
Am i misreading this or are you not cooking or heating the courgette noodles? Are you eating them raw?
Lucy Parissi says
I don’t like cooking them too much because they wilt, become very limp and release a lot of water. I prefer eating them almost raw – just mixing them with the hot food. If you prefer them cooked, you could sauté them in a pan for a couple of minutes.
Daisy says
Ah that’s great thank you! I was thinking they would be slightly cold.. I am going to try this thank you x
prwilson says
Love the courgette noodles idea.
Lucy @ BakingQueen74 says
this looks absolutely wonderful!
GW78 says
This looks delicious. I keep meaning to get a spiraliser as it's not the same with a speed peeler!
pinkicecreamandraincoats says
What do you think to the spiral cutter, would you recommend it and is it easy to use.
Lucy Parissi says
I love it. I use it for salads and stir fries too – it's great.
Nazima says
looks fabulous Lucy. I have been toying with courgette noodles for some time and need to make this as the flavours sound super. Just a quick Q – are peanuts paleo -I only ask as I did a vegan recipe I thought was paleo friendly but then I later found out they are legumes and supposed to be eliminated (though personally I am not following the diet so not sure so wondered your thought!)
Lucy Parissi says
No they are not! I suppose if you wanted to be properly strictly paleo you would replace them with other nuts which I believe ARE allowed
Lucy Parissi says
Wow – that seems super quick! Glad you liked it – I love this recipe and of course you can serve it with rice noodles for a more authentic Pad Thai. I frequently double the recipe and serve mine on courgette noodles and my husband's portion on actual noodles!
Sharon says
Hi Lucy, I spotted this recipe on the Alldishes FB page earlier. You couldn't have posted it at a better time as my oven is currently broken and I was wondering what to make for dinner! It was absolutely delicious and I'll definitely be making it again.