A homemade Thai noodle takeout that’s healthy? Yes, you read that right. You can eat your favourite shrimp Thai dish, at home with some extremely easy directions and only 20 minutes of your time!
The biggest trick in making this homemade Thai meal healthy is to replace your Thai noodles with zucchini noodles (aka “zoodles”). Say what?
Zucchinis are technically a fruit but tend to be treated as a vegetable when being talked about or used in recipes. To get deeper, it is actually a summer squash and part of the gourd family. We know that darker fruits are usually higher in nutrients but did you know the zucchini not only contains a significant amount of vitamins and minerals but also contains zero fat! Zero! Rather it is high in water and fibre.
Zucchini noodles are packed full of vitamins and zero fat.
Another great benefit of zucchinis noodles are would be the anti aging properties they have. This is due to them being rich in antioxidants and anti-inflammatory phytonutrients, which are designed to help rid your body of any free radicals and excess inflammation.
There are multiple benefits to using zucchini noodles, such as weight loss, improving eye health and lowering blood sugar levels. You can learn more about these benefits here.
Zucchini noodles are easy to make but can also be purchased pre-made and will last in your fridge for 4-5 days depending on the sell by date. The best way to store your zucchini noodles is in an airtight container and in the fridge, never freeze.
Homemade Thai does not have to include oil and rice noodles.
Your zoodles are not the only healthy item in this easy recipe. Shrimp is high in several minerals, vitamins and is a great source of protein. It also has antioxidants and omega-3 fatty acids that are great for brain and heart health!
Garlic and shallots are key items in a lot of dishes, the smell alone brings a smile to my face. Garlic has many proven health benefits and shallots are rich in sulphur, a compound that helps in the production of collagen tissues.
The last ingredient (that may not strike us as healthy) can actually be very beneficial for you in moderation. Butter can be a powerful antioxidant and promotes cell regrowth and repair as well as protecting your body from various infections (as long as it’s true organic butter – not margarine). It also houses vitamin A, which is fat-soluble and is easily absorbed, benefiting the skin, eyes, mouth, throat, urinary and digestive tracts. To learn more about butter and how to make it benefit you, click here.
Tips for using a spiralizer
If you don’t have time or the space to house a new kitchen tool we get it, but most grocery stores now carry a good selection of spiralized veggies to choose from… with that being said, it can be super fun and rewarding to create your own.
Want to get your hands on a spiralizer? Check out this 5-Blade Vegetable Spiralizer from Amazon.
This can be a bit of a process, so if you don’t get it perfect the first time don’t give up, the best part of homemade Thai meals is the journey! Here is a quick video to show you how to use a spiralizer at home.
Once you have your zoodles ready and your shrimp defrosted, it’s time to put the rest of your items together. Start by heating a pan on med-high heat, melt your butter and add your shrimp until slightly golden, about 1-2 mins per side. Make sure you don’t overcook your shrimp! Add your coconut milk, wait until it starts to get thick and then stir in the curry. Turn your heat down to low and let your shrimp simmer for about 5 mins.
Meanwhile in a separate pan, heat up your noodles on low heat. Let them cook for about 1 minute and make sure you DON’T overcook. They will get soggy and soggy noodles are the worst. Add salt and pepper to taste.
Plate your zucchini noodles and top with your shrimp. I enjoy adding crushed peanuts and chilli flakes, but that’s a “you” decision.
I love making this homemade Thai dish on weekdays for both lunch and dinner. It is packed full of healthy minerals and vitamins and I don’t get that heavy feeling after eating it. Even friends and family are surprised when they realize how good zucchini noodles actually taste.
You might enjoy: 3 Healthy Recipes Under 30 Minutes
Zucchini Noodles topped with Thai Coconut n Curry Shrimp
- 12-14 White Shrimp (about half a pack)
- 1/3 can Coconut Milk
- 1 tbsp Curry Mix (depends on your spice level)
- 2 Zucchinis (pre-made is an option)
- 1 Clove Garlic minced
- 1/2 Shallot chopped
- 1 tsp Butter (optional)
- Crushed Peanuts (optional)
- Chili Flakes (optional)
- Prepare zucchini and set aside.
- Heat pan over med-high heat. Add butter and melt.
- Add shrimp, letting them get a little golden. (1-2 mins per side)
- Add coconut milk, let thicken slightly and then mix in curry.
- Turn heat down to low and let simmer for about 5 mins.
- In separate pan, heat zucchini noodles on low heat, being careful not to overcook.
- Add salt and pepper for taste
- Remove from heat and plate noodles, top with shrimp curry, and add crushed peanuts & chili flakes.