Shrimp & Zucchini Noddle Pad Thai


One of the best gifts I got from our wedding was my KitchenAid mixer. I use it almost daily, and it’s normally not just for baking purposes. One of our favorite meals came from this wonderful piece of kitchen equipment – zucchini noodles. I bought the spiraling attachment, and our meals have changed completely. No longer do we need to add pasta to most stir fries, pad thai, or lomein. We just spiralize some zucchini, carrots or sweet potatoes and wah-la we have noodles!

This meal has absolutely nothing to do with the up-coming holidays, but it is one of our favorites, and it’s honestly too good not to share with you! Plus, if your looking to eat a lot of vegetables and light meals before and after the holidays, this one is perfect!

This week and next week for us if primarily just going to be vegetable ridden, since I know we will be stuffing our faces for Christmas. Here are some other recipes we will be making this week:



It’s a quick and easy meal to make during the week. It’s jam packed with vegetables that will fill you up, so you won’t even miss the noodles – and it will keep you full! This recipe will be great come CSA time, when you start to get fresh veggies from your local farmers. As always, the recipe is completely paleo, whole 30 and grain free friendly!


Shrimp & Zucchini Noddle Pad Thai

Servings = about 4


  • 2 large zucchinis, spiralized
  • 2 tablespoons coconut oil (or ghee)
  • 1 pound raw, peeled shrimp
  • 2 garlic cloves, minced
  • 1 carrot, julienned sliced
  • 1 red bell pepper, julienned sliced
  • 6 oz shiitake mushrooms, thinly sliced
  • 3 eggs whisked
  • 4 green onions, chopped
  • 1/3 cup cashews, roughly chopped
  • optional topping: cilantro, roughly chopped

For the sauce: 

  • 1/4 cup mushroom broth
  • 4 tablespoons lime juice
  • 2 tablespoons honey
  • 2 tablespoons fish sauce
  • 1 tablespoon coconut aminos
  • 1 tablespoon siracha


  1. Spiralize your zucchini into noddles. Then place on a plate in between paper towels, and place something heavy to flatten them. This will remove the extra moisture in the zucchini. Let sit while everything else is cooking.
  2. Mix together the ingredients for your sauce, and set aside.
  3. In a large sauté pan or a wok, heat 1 tablespoon of the coconut oil on medium-high heat. Once hot add in the shrimp, and cook until opaque – about 2 minutes. Remove and set aside.
  4. Add in the remaining coconut oil, and add the garlic cloves, carrots and bell peppers. Cook for 6 minutes, or until soft. Add in the mushroom and cook for an additional 2 minutes. Remove and set aside.
  5. Remove excess debris from the pan, and spray it with a non-stick spray. Pour whisked eggs into the pan and mix until scrambled. Then add in the veggies, shrimp, green onions, and zucchini noddles. Then pour sauce on top, and mix in.Toss and cook for an additional 3-4 minutes.
  6. Serve in bowls, and top with cashews and cilantro.



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