Zucchini Noodle Pad Thai Nachos

These Zucchini Noodle Pad Thai Nachos are a delicious twist on traditional nachos, combining the fresh crunch of zucchini noodles with the bold flavors of Pad Thai. Perfect for a keto-friendly snack or appetizer, these nachos are not only low in carbs but also packed with nutrients.

Course Appetizer

Cuisine Thai

Keyword Keto Nachos, Low Carb Nachos, Pad Thai nachos, Zucchini Noodle Pad Thai Nachos, Zucchini Noodles

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 280kcal

Equipment

Spiralizer or vegetable peeler
Large skillet
Mixing bowl
Whisk
Serving platter

Ingredients

For the Zucchini Noodles

4 medium zucchinis (about 1.5 lbs / 680 g)

For the Pad Thai Sauce

3 tablespoons fish sauce (45 ml)
2 tablespoons tamari sauce (30 ml) (gluten-free soy sauce)
1 tablespoon almond butter (16 g)
1 tablespoon lime juice (15 ml)
1 teaspoon erythritol (4 g) or preferred sweetener

For the Toppings

1 cup cooked chicken breast (about 5 oz / 140 g, shredded)
½ cup bean sprouts (about 50 g)
¼ cup chopped green onions (about 25 g)
¼ cup crushed peanuts (about 30 g)
1 tablespoon sesame oil (15 ml)
Fresh cilantro for garnish

Instructions

Using a spiralizer, create zucchini noodles from the zucchinis. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips. Set the noodles aside.
In a small bowl, whisk together the fish sauce, tamari sauce, almond butter, lime juice, and erythritol until smooth. Adjust the flavors according to your taste preference—add more lime juice for tanginess or more erythritol for sweetness.
Heat the sesame oil in a large skillet over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes until they are slightly tender but still have a crunch. Be careful not to overcook them, as they can become mushy.
Pour the Pad Thai sauce over the sautéed zucchini noodles. Toss well to coat all the noodles evenly. Add the shredded chicken and stir until everything is heated through, about 2-3 minutes.
On a large serving platter or individual plates, layer the zucchini noodle mixture. Top with bean sprouts, chopped green onions, and crushed peanuts.
Finish with fresh cilantro on top. Serve immediately while warm, and enjoy this keto-friendly twist on nachos!

Notes

Feel free to customize the toppings based on your preference. You can add sliced bell peppers, jalapeños, or even a drizzle of sriracha for an extra kick. If you prefer a vegetarian option, replace the chicken with tofu or tempeh.

Nutrition