Recipe | Zucchini Noodle Pad Thai with Shrimp

Thai Zucchini Noodles with Shrimp and Edamame 1

For a long time, I thought the whole vegetable “noodles” thing seemed silly. If you’re going to eat veggies, I thought, eat veggies. If you’re going to eat pasta, I thought, just freakin’ commit to gluten-y, carb-y pasta. But the gadget nut in me always seems to win out in these situations, and when I heard about the Spiralizer, I was intrigued.

Of course, there’s the gadget nut in me, and then there’s the DC rent payer in me, so for this particular rendition of zucchini “noodles,” I created a makeshift Spiralizer with my mandolin and some careful knife skills. After my first run-in with this pasta stand-in, I’ve definitely been converted. This meal was the perfect carb- and calorie-light option that still manages to be filling and nutrient-rich. Plus, you can put Thai chili sauce in pretty much anything and I’ll be sold. Oh, and also fun: This dish is equally tasty as cold leftovers — perfect for summer.

Have you tried making veggie “noodles” before? I’d love recipe recommendations!

Zucchini Noodle Pad Thai with Shrimp and Edamame (adapted from Inspiralized)

serves 2

1/4 cup raw cashews
1/2 T sesame oil (or oil of choice)
1 garlic clove, minced
1 shallot, minced
1 tsp flour
1 T roughly chopped cilantro + whole cilantro leaves to garnish
2 medium zucchinis
1/2 cup edamame, steamed or boiled for 5 minutes
10-12 shrimp

for the sauce:
juice of 1 lime (2-3 T)
2 T reduced sodium soy sauce
2 T Thai chili garlic sauce)
2 tsp honey

Place all of the ingredients for the sauce into a bowl, whisk together and set aside.

Place the cashews into a food processor and pulse until lightly ground (no big cashews should remain, but it shouldn’t be powdery). Set aside.

Place a large skillet over medium heat. Add in oil, garlic, and shallots. Cook for about 1 to 2 minutes, stirring frequently, until the shallots begin to soften. Add in the sauce and the flour, whisking quickly so that the flour dissolves and the sauce thickens. Cook for 2 to 3 minutes or until sauce is reduced and thick.

Once the sauce is thick, add in the zucchini noodles and cilantro and stir to combine thoroughly. Cook for about 2 minutes or until noodles soften. In the meantime, flash-sear the shrimp for 1 to 2 minutes until pink. Add shrimp, edamame, and cashews to zucchini mixture and toss to combine, heating through for another 30 seconds or so.

Serve with cilantro and lime wedges. Enjoy!

Thai Zucchini Noodles with Shrimp and Edamame 2Thai Zucchini Noodles with Shrimp and Edamame 3Thai Zucchini Noodles with Shrimp and Edamame 4

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  1. I told Eric this is the meal I want when he cooks tomorrow, yum!

  2. This looks delicious, I’m so glad you adapted this recipe – so yummy!

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