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Zoodle Pad Thai

Makes 2 Servings

Macros: 131 cal, fat 5g, carbs 10g, protein 15g, fibre 2g



2 tbsp(s), Lime juice - Raw

1 tbsp, Rice Vinegar

1 tbsp, Peanut Butter

2 tsp, soy

1 tsp(s), Honey

0.50 tsp(s), California Chile Dry

2 tbsp(s), Chicken Broth

0.06 tsp, Sea Salt

0.06 tsp(s), Spices, pepper, black

Pad Thai

1 tsp(s), Butter - Salted

2 large, Egg

2 tsp(s), Oil - Grape Seed

2 clove, Garlic, raw

1 medium (approx 2-3/4" long, 2-1/2" dia), Peppers, sweet, red, raw

0.50 lb(s), Shrimps

2.00 cup, Bean sprouts

3 tbsp(s), Chopped fresh cilantro

1 tbsp, Ginger

4 medium, julienned or spiralized, Whole Zucchini

4 stalk (15g), Green Onion, Raw

¼ cup chopped unsalted roasted peanuts


Combine sauce ingredients in small bowl. Whisk to blend. Add a little chicken broth or water if needed for thinner consistency. Add salt and pepper to taste. Set aside. Heat butter in frying pan. Add eggs and scramble over medium heat just until cooked. Remove to separate dish and set aside. 

Clean pan and add grapeseed oil. Heat over medium and add garlic and ginger. Saute 1 min. Add red pepper, zucchini, shrimp, stir fry 2 minutes or until veggies are warm but crisp, drizzle with sauce and toss to coat. Fold in bean sprouts, green onions and scrambled egg. Transfer to bowl and top with cilantro and peanuts.

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