Zucchini Noodle Pad Thai

This Zucchini Noodle Pad Thai features spiralized zucchini noodles in a spicy peanut sauce. It’s delicious, low carb and much healthier than Thai takeout!

Zucchini Noodle Pad Thai. It's vegan, gluten-free and low-carb.

I spent the weekend hanging out with family, which was awesome. I got to see my dad for Father’s Day and visit with my sister, bro-n-law, mom, nieces and new baby nephew.

I also experimented with local zucchini I purchased from the farmers market and came up with a new recipe using my spiralizer. Zucchini noodle pasta (a.k.a zoodles)  is nothing new as I’ve made that many times before, however this weekend I decided to use zucchini noodles to make a tasty Thai-inspired dinner.

Zucchini Noodle Pad Thai #vegan #glutenfree #lowcarb #healthy

The final product reminded me of Pad Thai when served warm. Although to be perfectly honest I’ve only ever had bites of Isaac’s Pad Thai entrées because I’ve never actually ordered it for myself. I’m more of a papaya salad, Tom Yum soup and fresh spring roll girl when it comes to ordering at Thai restaurants.

Zucchini Noodle Pad Thai. It's vegan, gluten-free and low-carb.

This dish is so easy to whip up and has a lovely blend of fresh flavors and a hint of richness from the peanut sauce. It’s not only delicious, but much healthier than traditional Thai takeout. Feel free to serve it warm or cold. If there are leftovers, I like eating them cold from the fridge. Although when it’s cold I like to add a little almond milk to loosen up the sauce a bit. Enjoy!

Zucchini Noodle Pad Thai
Cook time
Total time
Spiralized zucchini noodles in a spicy peanut sauce. It's delicious, gluten-free, vegan and much healthier than takeout!
Serves: 2
  • 1 teaspoon coconut oil
  • 2 medium sized zucchinis, spiralized into noodles
  • 2 cloves of garlic, minced
  • 1½ Tablespoons fresh ginger root, minced
  • ½ cup red onion, chopped
  • 1 carrot, spiralized or sliced into small strips using a vegetable peeler
  • ½ red bell pepper, chopped
  • 1 cup shelled edamame, cooked
  • 2 Tablespoons natural creamy peanut butter
  • ½ of a lime, juiced
  • 1-2 Tablespoons water (for thinning out sauce)
  • 1 teaspoon spicy chili paste like Sambal Oelek
  • sea salt, to taste
  • ¼ cup fresh basil, chopped
  • 2 Tablespoons chopped peanuts
  1. In a large skillet, heat coconut oil and sauté the garlic, ginger and red onion. Once onion is translucent and fragrant, stir in the red bell pepper, carrot slices and cooked edamame. Cook for 2-3 minutes.
  2. Add a pinch of sea salt to the mixture, then add the lime juice, peanut butter, chili paste and a little water to thin out the sauce.
  3. Place the zucchini noodles into the skillet and stir them around quite a bit so that the sauce coats them. Cook in sauce for about 8-10 minutes.
  4. Remove from heat, plate and top with fresh basil and chopped peanuts. Enjoy.
Inspired by this recipe for Paleo Pad Thai

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  1. Your baby nephew looks so sweet 🙂

  2. Wow, what a great idea! Can’t wait to try this one!

  3. I just bought zucchini this week end to make noodles with, I will have try this!

  4. I cannot wait to try this, have been wanting to try zucchini noodle for awhile! I am hoping my garden produces many zucchinis this year so I can make this noodles a lot!

  5. This looks absolutely delicious!!! Love it for summer!

  6. We’ve had soooo many squash at our local farmer’s market — I was just thinking that I needed to pull my spiralizer and make some zucchini noodles and I will be sure to use try recipe!

  7. I just bought a julienne peeler this weekend and have already made squash noodles and cucumber noodles. I also attempted to use the peeler on a bell pepper because I was curious, but it was a no go. Next up, sweet potato noodles.

  8. I am more or less in love with zucchini, so I will definitely be trying this!

  9. I keep wanting to try zucchini noodles but haven’t done it yet – this looks delicious!

  10. That looks awesome!!! I need to find my attachments for my mandoline slicer. I think I lost the one that’s good for noodles 😉 haha I’ve been wanting to get a spiralizer but I don’t think I can justify another random kitchen appliance!!

    Will you be going to the vegetarian festival on Saturday?? Sarah and I (and hopefully others!) are planning on going at 1!

  11. I love thai food! We had a thai curry dish for dinner tonight, even. I will definitely have to try jazzing up some zucchini noodles with thai flavours. Thanks for the recipe!

  12. These flavors are great but I always associate them with greasy heavy noodles so this is such a wonderful way to incorporate them in a healthy meal. And perfect for summer. I bet this is great cold, too!

  13. This recipe sounds SO good for summer, love! I almost bought that dress you have on in the baby pic (which is so super cute by the way, you are a natural!) Can’t wait to see ya for lunch tomorrow 🙂

  14. That looks amazing! Thanks for posting the recipe 🙂

  15. This is yet another reason why I really need to get a mandoline. Looks delicious!

  16. What a precious baby! Thanks for the delicious recipe, this looks fantastic and after harvesting way too much zucchini from my garden, this will help me use up some of it! 🙂

  17. Yum..love zucchini noodles, love Thai and that baby nephew looks so cuddable<3

  18. Congratulations on your foodbuzz top 9, today!

  19. Very creative and congratulations on making the foodbuzz Top 9!

  20. WOW, this looks amazing!! Can’t wait to try. I love zucchini noodles with marinara on them, so I’m sure pad thai has to be awesome!

  21. Oh my goodness these zucchini noodles with the peanut sauce look amazing!

  22. Great idea! I’ve done a version of green papaya salad subbing in locally available kohlrabi for the papaya (recipe on my blog!) but I’ve never thought of using zucchini for the noodles in a pad thai style dish. Thanks so much for the recipe!

  23. Congrats on being featured on Foodbuzz! This is a great idea. I usually buy pre-julienned zucchini from a store near my apartment but just use jarred pasta sauce. I love the Thai idea! thanks for the inspiration 🙂

  24. I’m looking for ways to sneak in more zucchini – this recipe looks great!

  25. Wow, this was fantastic! I have tried lots of different peanut sauce recipes but half of them separate after a few minutes and look really unappetizing. This sauce was so yummy, didn’t separate, and made enough to coat all the zucchini noodles. I substituted cilantro for the basil because that’s what I had on hand and it was delicious! Thanks for the great recipe.

  26. oh my! i love this!!! this will be my lunch for today 🙂

  27. Theresa says:

    This looks great, I haven’t actually tried zucchini noodles yet, but how can you miss with peanut sauce, this will go on my “to make” list.

  28. Charmagne says:

    Made this dish last night. It was delicious! Question: when do I add the carrots? I substituted PB2 for the peanut butter (just sprinkled it on the dish before adding the water to thin the sauce) and chili oil for chili paste (because it was what I had on hand) and it was very tasty. Will DEFINITELY be making this again and have shared the recipe with some vegan friends. Thanks!

    • I’m so glad you liked the zucchini noodles and I love that you used PB2 instead of the peanut butter!

      And thanks for noticing I forgot the carrots in the instructions. I’ve edited the recipe to include them in step 2. 🙂

  29. I just came across this blog today in a frenzy of looking for some great HEALTHY recipes and “WHAM!” – I found you.. Someone I can totally relate to! I had a cancer scare and have to drastically change my diet to avoid The Big “C”. Just reading all of your posts and looking at your food porn is definitely an inspiration. Thanks for helping people like me see that change is good and can even be enjoyable. ***Also, I’m getting married on 6.15 as well!! EEEP! Cheers!

  30. This looks amazing!! Can it also be served cold?

  31. Deborah says:

    This recipe is amazing and I have made it at least 3 or more times in the past couple of months. Thank you for sharing it!

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