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Fresh Whole30 Zucchini Noodle Pad Thai with Creamy Almond Butter Sauce

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A light and wholesome Whole30-friendly zucchini noodle pad thai featuring a creamy almond butter sauce that delivers bold, nutty flavors without the usual carb overload.

Ingredients

Scale
  • 4 medium-sized zucchinis, spiralized into noodles
  • 1/4 cup smooth, unsweetened almond butter
  • 2 tablespoons tamarind paste
  • 3 tablespoons coconut aminos
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 3 stalks green onions, thinly sliced
  • 1 medium carrot, julienned
  • 1 small red bell pepper, thinly sliced
  • 8 oz cooked shrimp or chicken (optional)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • A handful fresh cilantro, chopped
  • 1 tablespoon toasted sesame seeds (optional)
  • 2 tablespoons avocado oil or olive oil

Instructions

  1. Prepare the zucchini noodles using a spiralizer. Place noodles in a colander, sprinkle lightly with salt, and let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
  2. In a medium bowl, whisk together almond butter, tamarind paste, coconut aminos, fresh lime juice, minced garlic, grated ginger, and crushed red pepper flakes if using. Adjust thickness with a splash of warm water if needed.
  3. Heat avocado oil in a large skillet over medium heat. Add sliced red bell pepper and julienned carrot; cook for 3-4 minutes until slightly tender but still crisp.
  4. If using shrimp or chicken, push veggies to the side and cook protein until opaque and cooked through, about 3-5 minutes. Remove protein and veggies from pan and set aside.
  5. Add a touch more oil if needed to the pan. Toss in zucchini noodles and sauté for 2-3 minutes, stirring gently until bright green and slightly softened.
  6. Return cooked veggies and protein to the pan with zucchini noodles. Pour almond butter sauce over everything and toss gently to coat. Cook for another 1-2 minutes to warm the sauce.
  7. Remove from heat. Garnish with chopped green onions, fresh cilantro, and toasted sesame seeds. Serve immediately with extra lime wedges.

Notes

Salt and drain zucchini noodles before cooking to prevent sogginess. Whisk almond butter and tamarind paste first to avoid lumps. Warm sauce gently off heat to keep creamy texture. Avoid overcrowding pan when cooking protein. Reheat leftovers gently in skillet with splash of water or lime juice to maintain texture.

Nutrition

Keywords: Whole30, zucchini noodles, pad thai, almond butter sauce, gluten-free, paleo, healthy dinner, low carb, dairy-free

Find it online: https://emmaoven.com/fresh-whole30-zucchini-noodle-pad-thai-with-creamy-almond-butter-sauce-recipe/