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

4 from 11 votes
Spiralized zucchini noodles in a spicy peanut sauce. It's delicious, gluten-free, vegan and much healthier than takeout!
zucchini noodle pad Thai, with edamame, topped with chopped fresh basil leaves, on a white plate. A silver fork is sitting on the plate.
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2


  • 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
  • 1-2 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


  • 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.
  • 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.
  • 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.
  • Remove from heat, plate and top with fresh basil and chopped peanuts. Enjoy.



Serving: 1/2 of recipe Calories: 292kcal Carbohydrates: 28g Protein: 15g Fat: 14g Fiber: 6g Sugar: 10g
Course: Lunch/Dinner
Cuisine: Thai
Keyword: low carb, pad thai, zucchini noodles


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Recipe Rating

    1. Deb
      April 28, 2021 AT 10:49 pm

      5 stars
      This was delicious!! Thanks for sharing. I used sweet onion instead of red and gochujang as the ‘spicy chilli paste,’ and it still turned out great. It did take far more than 10 minutes to prepare though (in case anyone is thinking you can do the prep in 10 minutes – challenge extended! ha ha). The cooking time was spot on.

      1. Brittany Mullins
        April 29, 2021 AT 10:52 am

        I’m so glad you enjoyed this pad thai, Deb! Thanks for the review 🙂

    2. 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.

    3. 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?

    4. 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!

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

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

Parchment paper lined with protein balls.


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