Zucchini Noodle Pad Thai
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Published Jun 18, 2012, Updated Dec 28, 2022
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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 spring 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 Asian-Inspired Recipes
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
Be sure to check out all of the edamame recipes as well as the full collection of zucchini noodle recipes here on EBF!
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.
Oh my goodness these zucchini noodles with the peanut sauce look amazing!
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!
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 🙂
I’m looking for ways to sneak in more zucchini – this recipe looks great!
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.
Thanks so much for trying out the recipe Karin. I’m glad you enjoyed it! 🙂
I’ve made it twice more since then! This one is a winner.
That’s great to hear! So glad you’re enjoying it. 🙂
I watched your video for this recipe, but what are the amounts of each ingredient?
I can’t seem to find printed recipe.
Thanks
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.
oh my! i love this!!! this will be my lunch for today 🙂
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.
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. 🙂
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!
This looks amazing!! Can it also be served cold?