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!
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.
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 vegetable roll girl when it comes to ordering at Thai restaurants.
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 Zucchini Noodle Recipes
- Zucchini Noodle Fettuccine Alfredo
- Zoodle Salad w/ Italian Dressing
- Pesto Zucchini Noodles with Chicken
- Garlic Shrimp and Asparagus with Zucchini Noodles
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Zucchini Noodle Pad Thai
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
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!
Very creative and congratulations on making the foodbuzz Top 9!
Congratulations on your foodbuzz top 9, today!
Yum..love zucchini noodles, love Thai and that baby nephew looks so cuddable<3
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! 🙂
This is yet another reason why I really need to get a mandoline. Looks delicious!
That looks amazing! Thanks for posting the recipe 🙂
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 🙂
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!
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!