30 & Vine: Zucchini Pad Thai


If you’ve been following the blog, you may remember that I mentioned that I’m on a reboot; actually, both Shakara and I have decided to work together–sharing meal plans and encouragement…(’cause ain’t no Teyana Taylor in me, bih.)

This recipe is my bare bones, low-carb take on one of my favorite Thai dishes, which I usually just get frozen from Trader Joe’s because, well time. However, between prepping the zucchini noodles and other vegetables (if you’re not using frozen) and cooking–you can literally go from ‘fridge to table in less time than a full episode of Paw Patrol…WIN!


Prep Time: 15 minutes
Cook Time: 15 minutes or less
Ready In: 30 minutes
Yields: 4 servings

2 large organic zucchini
2 tablespoons olive oil
1/2 pound peeled and de-veined shrimp {or whatever protein you prefer}
1 clove garlic, minced
2 small carrots, peeled and thinly sliced
2 cups broccoli florets
4 tablespoons prepared Pad Thai sauce {I used Thai Kitchen brand; however, please feel free to make your own, NY Times Cooking has a delicious recipe}
2 green onions, sliced thinly
Ground black pepper
Liquid Aminos or soy sauce (optional)
2 teaspoons chopped salted peanuts
2 tablespoons chopped cilantro
1 lime cut into wedges


  1. Cut the zucchini into 1/8-inch sized “noodles” either by using a mandolin (which is what I used), a vegetable spiralizer, or if your knife skills are like that, go for it; set aside. Heat a wok or large saute pan over high heat. Add 1 tablespoon of olive oil and add the “noodles” to  the pan. Cook, stirring constantly, until the zucchini noodles are tender but still has a little texture; about 1 to 2 minutes. Remove from the pan and place in a bowl.
  2. Using the same pan, wipe clean with a paper towel and heat the remaining tablespoon of olive oil over medium-high heat. Add the garlic to the pan and cook, just until fragrant, about 30 seconds. Next, add the shrimp to the pan and continue cooking, tossing occasionally, until the shrimp are pink and cooked through, about 2 to 3 minutes. Remove from the pan and set aside.
  3.  Add the carrots and broccoli to the pan and cook, stirring constantly, until just tender, about 2 to 3 minutes; add the zucchini noodles, shrimp, Pad Thai sauce, and green onions to the pan; cook and toss with tongs until heated through and the “noodles” are coated,  about 2 minutes. Taste and add additional Pad Thai sauce, ground black pepper, and/or Liquid Aminos if you’d like.
  4. Remove from heat and squeeze the juice of a wedge of lime over top and serve immediately garnished with cilantro and chopped peanuts.

**To cut prep time, use a frozen stir-fry blend of veggies for added convenience.


Vine suggestion: a late-harvest Riesling (slightly sweet to counter the salty Pad Thai).

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