Pad Kee Mao Zoodles

Pad Kee Mao Zoodles is a vibrant and spicy Thai-inspired dish that replaces traditional noodles with zucchini zoodles, offering a fresh, low-carb twist. This dish is packed with bold flavors from aromatic herbs and spices, making it a delightful and healthy option for pasta lovers.

Ingredients

• Zucchini - 2 medium-sized (about 400g)
• Thai basil leaves - 30g
• Garlic - 3 cloves, minced
• Shallot - 1 small, thinly sliced
• Red bell pepper - 1 medium, sliced
• Green bell pepper - 1 medium, sliced
• Carrot - 1 small, julienned
• Soy sauce - 2 tablespoons (30ml)
• Oyster sauce - 1 tablespoon (15ml)
• Chili paste - 1 tablespoon (15g)
• Egg - 1 large
• Oil (coconut or vegetable) - 2 tablespoons (30ml)
• Lime - 1, for garnish
• Salt - to taste

Steps

1. Spiralize the zucchini using a spiralizer to create zoodles and set aside.
2. In a large skillet or wok, heat the oil over medium-high heat.
3. Add the minced garlic and sliced shallot, sautéing until fragrant (about 1 minute).
4. Add the sliced red and green bell peppers and julienned carrot to the skillet, stirring for another 2-3 minutes until they begin to soften.
5. Push the vegetables to one side of the skillet and crack the egg into the empty space, scrambling it until cooked through.
6. Add the zoodles to the skillet and toss everything together.
7. Pour in the soy sauce, oyster sauce, and chili paste, mixing well to evenly coat the zoodles and vegetables.
8. Cook for an additional 2-3 minutes until the zoodles are just tender but still crisp.
9. Remove from heat and stir in the Thai basil leaves until wilted.
10. Serve hot, garnished with lime wedges and additional Thai basil if desired.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 7 g
• Sodium: 800 mg
• Cholesterol: 186 mg
• Total Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from fresh vegetables and herbs.

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