Low Carb Shrimp Pad Thai

Indulge in a flavorful, guilt-free twist on a takeout favorite with this Low Carb Shrimp Pad Thai! This vibrant dish swaps carb-heavy noodles for light and nutritious zucchini noodles, creating a perfect base for succulent shrimp, crisp red bell peppers, and aromatic garlic. The tangy, sweet, and savory sauce—featuring fish sauce, tamarind paste, soy sauce, and a touch of low-carb sweetener—coats every bite in authentic Pad Thai flavor without the sugar overload. Topped with crushed peanuts, fresh cilantro, and a sprinkle of optional chili flakes, this quick and easy recipe comes together in just 35 minutes and delivers restaurant-quality taste right from your kitchen. Perfect for keto enthusiasts or anyone seeking a wholesome alternative to traditional Pad Thai, this dish is loaded with bold flavors and vibrant textures that are sure to satisfy.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound large shrimp, peeled and deveined
• 3 medium zucchini
• 1 medium red bell pepper, thinly sliced
• 3 stalks green onions, chopped
• 3 cloves garlic, minced
• 2 large eggs, beaten
• 0.25 cup crushed peanuts
• 0.25 cup fresh cilantro, chopped
• 2 tablespoons fish sauce
• 1 tablespoon tamarind paste
• 2 tablespoons soy sauce (use low sodium)
• 2 tablespoons lime juice
• 1 tablespoon granulated erythritol or preferred sweetener
• 2 tablespoons olive oil
• 0.5 teaspoon red chili flakes (optional)

Directions

Step 1

Using a spiralizer, create zucchini noodles from the zucchini. Set aside.

Step 2

In a small bowl, mix the fish sauce, tamarind paste, soy sauce, lime juice, and erythritol until well combined. Set the sauce aside.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Add the garlic and cook until fragrant, about 30 seconds. Add the beaten eggs and scramble until just set. Remove the eggs and set aside.

Step 5

Add the red bell pepper and green onions to the skillet. Stir-fry for about 2-3 minutes until they begin to soften.

Step 6

Add the zucchini noodles to the skillet and stir-fry for about 2 minutes, ensuring the noodles are evenly coated with the other ingredients.

Step 7

Pour the prepared sauce over the zucchini noodle mixture, tossing to combine. Allow the sauce to simmer for about 1 minute.

Step 8

Return the cooked shrimp and scrambled eggs to the skillet, gently mixing them into the noodles.

Step 9

Remove the skillet from heat and sprinkle the pad thai with crushed peanuts, chopped cilantro, and optional red chili flakes for added spice.

Step 10

Serve immediately, with lime wedges on the side, if desired.

Nutrition Facts

Serving size	(1622.8g)

Amount per serving	% Daily Value*
Calories	1435.3

Total Fat 60.5g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 3.1g
Cholesterol 1227.3mg	0%
Sodium 9787.6mg	0%
Total Carbohydrate 101.9g	0%
Dietary Fiber 14.6g	0%
Total Sugars 61.4g
Protein 144.0g	0%

Vitamin D 80IU	0%
Calcium 606.7mg	0%
Iron 9.8mg	0%
Potassium 3927.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.6%

Protein: 37.7%

Carbs: 26.7%