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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
zucchini noodle pad Thai, with edamame, topped with chopped fresh basil leaves, on a white plate. A silver fork is sitting on the plate.

Zucchini Noodle Pad Thai


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2

Description

Spiralized zucchini noodles in a spicy peanut sauce. It’s delicious, gluten-free, vegan and much healthier than takeout!


Ingredients

  • 1 teaspoon coconut oil
  • 2 medium sized zucchinis, spiralized into noodles
  • 2 cloves of garlic, minced
  • 1 1/2 Tablespoons fresh ginger root, minced
  • 1/2 cup red onion, chopped
  • 1 carrot, spiralized or sliced into small strips using a vegetable peeler
  • 1/2 red bell pepper, chopped
  • 1 cup shelled edamame, cooked
  • 2 Tablespoons natural creamy peanut butter
  • 1/2 of a lime, juiced
  • 12 Tablespoons water (for thinning out sauce)
  • 1 teaspoon spicy chili paste like Sambal Oelek
    sea salt, to taste
  • 1/4 cup fresh basil, chopped
  • 2 Tablespoons chopped peanuts

Instructions

  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.
  • Category: Lunch/Dinner
  • Method: Spiralizing
  • Cuisine: Thai

Nutrition

  • Serving Size: 1/2 of recipe
  • Calories: 292
  • Sugar: 10g
  • Fat: 14g
  • Carbohydrates: 28g
  • Fiber: 6g
  • Protein: 15g

Keywords: zucchini noodles, low carb, pad thai

This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published. Required fields are marked *

    40 comments
    1. Carol
      May 7, 2017 AT 8:17 am

      You show 1,720 calories per serving. Is that right?

      1. Brittany Mullins
        May 7, 2017 AT 5:04 pm

        Hi Carol. No, these stats are incorrect. I’m working with my designer right now to change this. It should be 270 calories per serving.

    2. Alana
      April 26, 2017 AT 9:19 pm

      Oh my god! This is the first zoodle recipe I’ve ever tried and I am IN LOVE. How can a plate of veggies be so satisfying and delicious? Thank you so much for the recipe (and your whole blog is going to be a mainstay now!).
      Just a quick question, do you have any nutritional info for this one?

    3. Deborah
      June 17, 2013 AT 3:17 pm

      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!

    4. Kori
      May 30, 2013 AT 8:52 pm

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

    5. Crystal
      February 16, 2013 AT 2:06 pm

      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!

    6. Charmagne
      July 11, 2012 AT 11:48 am

      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!

      1. Eating Bird Food
        July 11, 2012 AT 12:57 pm

        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. 🙂

    7. Theresa
      July 5, 2012 AT 1:37 pm

      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.

    8. khristine
      June 26, 2012 AT 8:55 pm

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

    9. Karin
      June 25, 2012 AT 4:31 pm

      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.

      1. Eating Bird Food
        June 26, 2012 AT 7:26 am

        Thanks so much for trying out the recipe Karin. I’m glad you enjoyed it! 🙂

        1. Lori Arias
          March 25, 2018 AT 5:31 pm

          I watched your video for this recipe, but what are the amounts of each ingredient?
          I can’t seem to find printed recipe.
          Thanks

          1. Brittany Mullins
            March 25, 2018 AT 7:22 pm

            Hi Lori! I’m so sorry, but I’m glad you commented because something wonky happened with my recipe editor. I was able to update it so the recipe is there and ready to be printed! Enjoy.

        2. Karin
          June 28, 2012 AT 4:11 pm

          I’ve made it twice more since then! This one is a winner.

          1. Eating Bird Food
            June 28, 2012 AT 5:09 pm

            That’s great to hear! So glad you’re enjoying it. 🙂

    10. Whitney
      June 21, 2012 AT 4:22 pm

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

    11. Caitlin @ livelovenyc
      June 20, 2012 AT 11:26 pm

      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 🙂

    12. Katie
      June 20, 2012 AT 4:02 pm

      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!

    13. Melanie @ Beautifully Nutty
      June 20, 2012 AT 3:50 pm

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

    14. B @ Crags and Veggies
      June 20, 2012 AT 3:32 pm

      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!

    15. DB-The Foodie Stuntman
      June 20, 2012 AT 2:15 pm

      Very creative and congratulations on making the foodbuzz Top 9!

    16. CJ at Food Stories
      June 20, 2012 AT 11:59 am

      Congratulations on your foodbuzz top 9, today!

    17. Robyn
      June 20, 2012 AT 10:05 am

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

    18. 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! 🙂

    19. TastefullyJulie
      June 20, 2012 AT 9:07 am

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

    20. Holly @ Balanced in BMore
      June 19, 2012 AT 9:14 am

      That looks amazing! Thanks for posting the recipe 🙂

    21. Stephanie
      June 19, 2012 AT 8:39 am

      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 🙂

    22. Val @ Tips on Healthy Living
      June 18, 2012 AT 6:32 pm

      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!

    23. Sam @ Fit for My Fork
      June 18, 2012 AT 4:25 pm

      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!

    24. Liz @ IHeartVegetables
      June 18, 2012 AT 2:15 pm

      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!

    25. Claire @ Live and Love to Eat
      June 18, 2012 AT 2:07 pm

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

Subscribe + get eating!

Grab your Free 3 Day Clean Eating Meal Plan

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!