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Healthy Spicy Shrimp & Parsnip Noodles Recipe

This healthy recipe combines spiralized parsnip noodles with succulent shrimp and a bold, umami-packed sauce for a nutritious twist on pad Thai.
Perfect for a quick dinner, the dish is grain-free, packed with vegetables, and offers a satisfying balance of spicy, savory, and fresh flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Noodles
Cuisine Thai-Inspired.
Servings 4
Calories 310 kcal

Equipment

  • Spiralizer (optional, for making parsnip noodles)
  • Large skillet or wok

Ingredients
  

For the Spicy Sauce:

  • 3 tablespoons coconut sugar
  • 3 tablespoons fish sauce
  • 2 tablespoons water
  • 2 tablespoons tamarind paste or fresh lime juice
  • 1 tablespoon low-sodium tamari soy sauce
  • ½ teaspoon cayenne pepper

For the Stir-Fry:

  • 2 tablespoons avocado oil or extra-virgin olive oil
  • 8 ounces about 16 large extra-large shrimp, peeled and deveined
  • 2 teaspoons finely grated fresh ginger
  • 3 garlic cloves minced
  • 3 green onions thinly sliced (separate white and green parts)
  • 2 medium parsnips peeled and spiralized
  • 2 large eggs lightly beaten
  • 2 cups mung bean sprouts
  • ⅓ cup raw cashews roughly chopped (for garnish)
  • 2 tablespoons chopped fresh cilantro for garnish

Instructions
 

  • Make the Sauce: In a medium bowl, whisk together the coconut sugar, fish sauce, water, tamarind paste (or lime juice), tamari, and cayenne pepper until the sugar dissolves and the mixture is smooth. Set the sauce aside for later use.
  • Cook the Shrimp: Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Spread the shrimp out in a single layer and cook for 1 minute without moving them. Flip each shrimp and cook for an additional 30 seconds or until the shrimp are pink and just cooked through. Remove the shrimp from the skillet and set them aside on a plate.
  • Cook the Aromatics and Noodles: Add the remaining tablespoon of oil to the skillet. Once hot, sauté the grated ginger, minced garlic, and the white parts of the green onions for about 30 seconds until fragrant. Add the spiralized parsnip noodles to the skillet and toss them gently with the aromatics. Drizzle the prepared sauce over the noodles, stirring to coat everything evenly. Continue cooking for 2-3 minutes until the noodles soften slightly and the sauce reduces.
  • Add the Eggs: Push the parsnip noodles to one side of the skillet to create space. Pour the beaten eggs into the empty side and scramble them, stirring occasionally, until soft curds form. Mix the scrambled eggs into the noodles, combining everything evenly.
  • Finish and Serve: Return the cooked shrimp to the skillet, along with the mung bean sprouts. Stir everything together and cook for 30 seconds to heat through. Remove the skillet from the heat, then sprinkle the dish with the green tops of the green onions, cashews, and cilantro as garnish. Serve immediately.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Reheating: Thaw overnight if frozen. Reheat on the stovetop or in the microwave in 30-second increments until heated through.
Adjusting Spice Level: For a milder dish, reduce the cayenne pepper to ¼ teaspoon or swap it for a splash of sriracha for a different flavor profile.

Nutrition

Serving: 1 1/2 cupsCalories: 310kcalCarbohydrates: 28gProtein: 19gFat: 15gSaturated Fat: 3gCholesterol: 165mgSodium: 1675mgFiber: 4gSugar: 14g
Keyword grain-free stir-fry, healthy food recipes, healthy pad Thai alternative, low-carb Thai recipe, shrimp parsnip noodles, vegetable noodles dinner
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