Zucchini Noodle Pad Thai



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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!

More Asian-Inspired Recipes

More Zucchini Noodle Recipes

Be sure to check out all of the edamame recipes as well as the full collection of zucchini noodle recipes here on EBF!

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4 from 12 votes

Zucchini Noodle Pad Thai

Spiralized zucchini noodles in a spicy peanut sauce. It's delicious, gluten-free, vegan and much healthier than takeout!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2


  • 1 teaspoon coconut oil
  • 2 medium zucchini, spiralized into noodles
  • 2 cloves garlic, minced
  • 1 ½ 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 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


  • 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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: Thai
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 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!

  2. 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?

    1. 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. 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.

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