High Protein Pad Thai Inspired Zoodles

High-Protein Pad Thai Inspired Zoodles

This recipe packs a protein punch with shrimp and egg whites, while spiralized zucchini keeps it light and veggie-filled. The peanut sauce adds a creamy, nutty flavor for a satisfying and healthy meal.

Ingredients:

• For the Sauce:
  • ¼ cup all-natural peanut butter
  • ¼ cup warm bone broth or water
  • ¼ cup coconut aminos, tamari, Braggs liquid aminos, or low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon freshly squeezed lemon, lime, or orange juice
  • 1 tablespoon maple syrup or raw honey
• For the Zoodle Salad:
  • 1 teaspoon extra virgin olive oil, avocado oil, or butter/ghee
  • 4 large egg whites
  • 1 pound cooked, deveined shrimp
  • 2 large zucchini, spiralized
  • 1 large red bell pepper, thinly sliced into strips
  • ¼ cup peanuts, coarsely chopped
  • 1 bunch fresh cilantro leaves, chopped
  • 8 green onions, sliced

Cooking Guide:

1. Make the Sauce: In a small bowl, whisk together the peanut butter, broth, coconut aminos, rice vinegar, citrus juice, and maple syrup until smooth and creamy. Set aside.
2. Cook the Egg Whites: Heat the oil in a large skillet or wok over medium heat. Scramble the egg whites until cooked through, breaking them up with a spatula. Remove from the pan and set aside.
3. Sauté the Shrimp (Optional): If using shrimp, add them to the same pan and cook for 2-3 minutes per side, or until pink and cooked through. Remove from the pan and set aside with the egg whites.
4. Cook the Zoodles: Add the zucchini noodles to the pan and cook for 1-2 minutes, or until slightly softened. Be careful not to overcook them, as they will continue to soften in the sauce.
5. Assemble the Salad: In a large bowl, combine the cooked zoodles, red bell pepper, chopped peanuts, cilantro, and green onions.
6. Add the Finishing Touches: Pour the peanut sauce over the zoodle salad and toss to coat. Add the cooked shrimp and egg whites back to the pan and toss to combine.
7. Serve: Enjoy immediately garnished with additional chopped peanuts and cilantro, if desired.

Tips:

• Spiralize the Zucchini: You can use a spiralizer or julienne peeler to create the zoodles. If you don’t have either, you can thinly slice the zucchini into ribbons with a knife.
• Adjust the Spice Level: Add a pinch of red pepper flakes to the sauce for a touch of heat.
• Make it Vegan: Omit the shrimp and egg whites for a vegan option. You can add crumbled tofu or tempeh for extra protein.
• Leftovers: This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The zoodles may release more moisture overnight, so you may need to drain some of the excess liquid before reheating.