FINALLY!!! I’ve been craving pad thai for so long. Fun story: We have a thai restaurant LITERALLY across the street from us. We got take out from there a few times before one day Matt found a staple in his dinner. This was game over for him and we haven’t gotten it since. This is probably for the best as their pad thai was pretty amazing and I am a sucker for any restaurant that takes 3 minutes to walk to. Since this happened about 2 years ago, we have been eating pretty clean and discovered Zucchini Noodles… so it was only a matter of time before we made a healthy pad thai. I found a ton of recipes online but most had brown sugar in the sauce and peanuts on top which is so not Whole30 approved. I thought I would try out a new rendition and absolutely love it!
My mom and I whipped this together this weekend which was perfect because she is a huge fan of all thai flavors. See that tong placement below? Yeah my mom held that up and she KILLED IT! Round of applause for her! 🙂 We had the best time making this but an even better time eating it. I also made Curry Thai Turkey Meatballs we had with it and i’ll share that recipe with ya later this week.
Almonds are perfect to top this baby and I made a pad thai sauce in the blender with dates for sweetness! So good. So fresh. So flavorful. Please please make this soon and tell me about it?
Place a large skillet over medium high heat and add ½ tablespoon of sesame oil. Chop of the ends of the zucchini and run them through a sprializer to make noodles. If you don’t have a spiralizer you can also use a julienne peeler and peel them to their core. Press some paper towels on the zucchini noodles to absorb some of the liquid. Toss them in the pan and cook, stirring a few times, for 6-8 minutes or until tender but not too soft.
Remove from heat, toss with 1 tablespoon of sesame oil and set aside. Pour 1/2 tablespoon of sesame oil into your pot and add two lightly beaten eggs. Scramble the eggs and once they are cooked through, set aside. Add shallots to the pot and cook until lightly browned and fragrant. Then, add your zucchini noodles and eggs back into the pot. Pour in pad thai sauce*. Top with crushed almonds, green onions, and cilantro, and stir until well blended. Dish up and garnish with extra almonds, green onions, and cilantro.
*Pad Thai Sauce:
Combine fish sauce, rice vinegar, coconut aminos, lime juice and pitted dates in a blender. Blend on high for about one minute. Slowly pour in sesame oil while blending to emulsify the mixture and blend for another 30 seconds.