Spicy, sweet and deliciously healthy, these Spicy Thai Noodles with Shrimp are an amazing, easy, low-carb alternative to take out! Substitute chicken or tofu for shrimp optional!
Cook the shrimp: Heat the neutral oil in a large skillet over high-heat. Add the shrimp, being careful not to crowd the pan (SEE NOTE), and cook for 1 minute undisturbed. Add the remaining 1 tablespoon of sesame oil and stir-fry, for 2-3 minutes or until slightly charred and cooked through. Season generously with salt and pepper and remove from the pan. Set aside.
Cook the vegetables: Reduce the heat to medium-high and return pan to heat. (SEE NOTE) Add the add the shallots, garlic and crushed red pepper flakes. Season with salt and pepper. Cook until softened, about 2 minutes.
Add the sauce to the pan and whisk to combine. Bring to simmer and cook for 5-6 minutes, stirring occasionally, or until sauce is reduced slightly.
Add in the zucchini noodles and cook, stirring/tossing constantly to coat, for 2 minutes or until slightly softened (SEE NOTE). Add the shrimp back to the pan and toss again to coat.
To Serve: Taste and adjust for seasoning with salt and pepper. Squeeze with optional fresh lime, top with garnishes as desired and serve. Enjoy!
Serves 2-4 Depending on appetite.
Nutritional information based on 4 servings.