Zucchini Noodle Pad Thai: Light, Fresh, and Flavorful
Zucchini Noodle Pad Thai is a light, fresh, and flavorful twist on the classic Thai dish, featuring zucchini noodles, a tangy Pad Thai sauce, and vibrant veggies. Perfect for a healthy meal
A visual of Zucchini Noodle Pad Thai,/Created with the assistance of DALL·E
Transform a classic Thai dish into a lighter, fresher version with Zucchini Noodle Pad Thai. This recipe swaps traditional rice noodles for spiralized zucchini, creating a low-carb, nutrient-packed twist that’s just as flavorful as the original. Tossed in a tangy and savory Pad Thai sauce and loaded with colorful veggies, this dish is a vibrant, guilt-free meal that’s perfect for lunch or dinner.
Bursting with authentic Pad Thai flavors, this zucchini noodle recipe features a balance of sweet, savory, and tangy notes thanks to ingredients like tamarind, soy sauce, and lime juice. Packed with protein from scrambled eggs or tofu, and topped with crunchy peanuts and fresh cilantro, Zucchini Noodle Pad Thai delivers all the satisfaction of the original while keeping things light and healthy.
Ingredients
- 3 medium zucchinis, spiralized into noodles
- 1 tablespoon olive oil
- 2 eggs, lightly beaten (or tofu for a vegan option)
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 green onions, sliced
- 1/4 cup crushed peanuts, for garnish
- Fresh cilantro and lime wedges, for garnish
For the Sauce
- 3 tablespoons tamarind paste
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon fish sauce (optional, for authentic flavor)
- 1 tablespoon lime juice
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- 1/4 teaspoon chili flakes (optional, for heat)
Directions
1. Prepare the Zucchini Noodles
Spiralize the zucchinis into noodles and lightly pat them dry with paper towels to remove excess moisture.
2. Cook the Vegetables
Heat olive oil in a large skillet over medium heat. Add the bell pepper, carrot, and green onions, and sauté for 3-4 minutes until just tender. Push the vegetables to one side of the skillet.
3. Scramble the Eggs
Pour the beaten eggs into the cleared side of the skillet and scramble them until fully cooked. For a vegan version, cook tofu until golden.
4. Make the Sauce
In a small bowl, whisk together tamarind paste, soy sauce, fish sauce (if using), lime juice, honey, garlic, and chili flakes.
5. Combine Everything
Add the zucchini noodles to the skillet with the vegetables and scrambled eggs. Pour the sauce over the mixture and toss gently to coat everything evenly. Cook for 1-2 minutes to warm the zucchini noodles, but avoid overcooking to keep them crisp.
6. Garnish and Serve
Transfer the Pad Thai to serving plates and garnish with crushed peanuts, fresh cilantro, and lime wedges. Serve immediately for the freshest flavor.
