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This low carb Zucchini Pad Thai is gluten-free and uses zucchini “zoodles” in place of noodle. It’s a great substitute for traditional pad thai!
We had so much fun last weekend. Melinda and I got together with some of our girlfriends and we had a girls’ day! The sun was shining, dad was watching the kids, and got to sit outside on the deck and gossip over lunch. If you follow us on Instagram you may have already seen what came next. We exercised, well danced really, but trust me we worked up a sweat! I know it sounds a little crazy but it’s summer and we’re all doing our best to get up and moving more often. We’re also trying to make better decisions about what we’re eating, including cutting back on added sugar.
I know you can’t always tell it from the delicious recipes we share here on the blog but Melinda and I actually eat low carb most of the time. It just makes us feel better. When the girls decided to get together over the weekend Melinda and I went in search of a new recipe to try. We’re always looking for simple recipes that can be part of a balanced lifestyle, and we found really good ones at SweetSwaps.com. SWEET SWAPS™ recipes are made using SPLENDA®. The SPLENDA®Brand offers lots of way to cut back on added sugar by swapping out full sugar for SPLENDA® Sweetener Products.
When I saw the Zucchini Pad Thai recipe I said, “That’s the one!”. Pad Thai is one of those dishes that I really miss. I love the noodles and the sweet sauce and peanuts but up until now I hadn’t found a substitute for all of those tastes and textures. The SWEET SWAPS™ recipe substituted the usual noodles in Pad Thai for zucchini noodles, or zoodles. This was the first time making them for me and I loved them! We used a spiralizer to turn a couple of fresh zucchini into a big bowl full of zoodles and then we made a sauce with rice wine vinegar, fish sauce, lime juice, SPLENDA®, and eggs. We sauteed the zoodles in garlic and peanut oil then added the sauce, scallions, cilantro, and bean sprouts. Do you love bean sprouts as much as I do? I could eat them all day!
We garnished them with some chopped peanuts before serving. Everyone agreed it was an awesome substitute for Pad Thai. Just the right amount of sweetness and those zucchini noodles were amazing.
The fun didn’t stop there though. Melinda had been telling us all about her new daily workout routine. Rather than the boring old workout that all of us are tired of, she’s been dancing to work up a sweat (Be sure to check with your healthcare provider before you begin any physical activity. Talk to your doctor if you think you may have a medical condition that may affect any type of exercise you want to do.). We all gave it a try and it was so much fun! It hardly seems like working out, especially when you’re trying to keep up with all of those moves, lol! I’m going to have to keep practicing…We all laughed, and had a great time though. Not your usual girls day, but super-fun!
- 4 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon SPLENDA® No Calorie Sweetener Granulated
- 2 eggs
- 2 tablespoons peanut oil
- 2 teaspoons chopped garlic
- 2 large zucchini spiralized or julienned into thin strips
- 2 cups bean sprouts washed and drained
- 4 scallions chopped
- 2 tablespoons fresh chopped cilantro
- 4 teaspoons chopped peanuts
In a medium saucepan, combine rice vinegar, fish sauce, lime juice, and SPLENDA® No Calorie Sweetener, Granulated and bring to a boil.
In a small bowl beat eggs. Pour egg over boiling sauce and allow to cook, breaking up with a fork until just done. Remove from heat and set aside in a bowl. Wipe saucepan clean.
In saucepan, sauté peanut oil and garlic. Add zucchini. Sauté for two minutes on medium heat. Stir in scallions. Add sauce, cilantro, and bean sprouts. Sauté on medium heat for three more minutes. Garnish with a teaspoon of chopped peanuts.
What tricks do you use for reducing sugar in your favorite recipes?