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Zucchini Pad Thai {Whole30}


  • 3 pounds zucchini
  • 2 Tbsp. sesame oil
  • 2 eggs
  • 1/4 cup finely chopped shallots
  • 1/2 cup crushed almonds
  • 1/4 cup green onions
  • 1/4 cup cilantro

pad thai sauce:

  • ⅛ cup fish sauce
  • ⅛ cup rice vinegar
  • ⅛ cup coconut aminos
  • ⅛ cup lime juice
  • 2 pitted dates
  • 1 teaspoon sesame oil


  1. Place a large skillet over medium high heat and add ½ tablespoon of sesame oil. Chop of the ends of the zucchini and run them through a sprializer to make noodles. If you don’t have a spiralizer you can also use a julienne peeler and peel them to their core. Press some paper towels on the zucchini noodles to absorb some of the liquid. Toss them in the pan and cook, stirring a few times, for 6-8 minutes or until tender but not too soft.
  2. Remove from heat, toss with 1 tablespoon of sesame oil and set aside. Pour 1/2 tablespoon of sesame oil into your pot and add two lightly beaten eggs. Scramble the eggs and once they are cooked through, set aside. Add shallots to the pot and cook until lightly browned and fragrant. Then, add your zucchini noodles and eggs back into the pot. Pour in pad thai sauce*. Top with crushed almonds, green onions, and cilantro, and stir until well blended. Dish up and garnish with extra almonds, green onions, and cilantro.

*Pad Thai Sauce:

  1. Combine fish sauce, rice vinegar, coconut aminos, lime juice and pitted dates in a blender. Blend on high for about one minute. Slowly pour in sesame oil while blending to emulsify the mixture and blend for another 30 seconds.