Hey there!
If you’re craving Pad Thai but want to keep things light and fresh, this Zucchini Noodle Pad Thai is gonna be your new go-to. It’s got all the sweet, tangy, nutty flavors you love—just swapped the noodles for crunchy, spiralized zucchini. I make this when I want takeout vibes without the post-meal slump.
It’s easy, fast, and loaded with fresh ingredients. Plus, it tastes even better the next day. Let’s dive in!
🍽️ Servings + Time
Serves: 2 large servings or 3 smaller ones
Cook Time: 20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes
🧡 Why I Love This Recipe
This recipe is one of my favorite weeknight dinners. Here’s why:
- All the flavor, none of the heaviness. I still get that takeout comfort without the carb crash.
- It comes together fast. Perfect for when I don’t feel like cooking, but still want something homemade.
- It’s flexible. Add chicken, tofu, shrimp, or just keep it veggie—it works every time.
- Easy cleanup. One pan, one cutting board. That’s it.
I started making this when I got my first spiralizer. I was so impressed by how well zucchini takes on the flavors of the sauce. Since then, it’s become a staple in my meal rotation.
🍜 What You’ll Need
- 3 medium zucchini, spiralized
- 2 tablespoons avocado oil or neutral oil
- 2 eggs, lightly beaten
- 1/2 cup shredded carrots
- 3 garlic cloves, minced
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- 1 lime, cut into wedges
For the Sauce:
- 3 tablespoons natural peanut butter
- 1 tablespoon tamarind paste
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons warm water
🔥 Pro Tips
- Don’t overcook the zucchini. It should be warm and tender, not soggy.
- Scramble the eggs first and remove them from the pan so they stay fluffy.
- Use a spiralizer with the thick blade—the thin noodles get mushy too fast.
- Warm the sauce ingredients before mixing for a smooth, creamy texture.
- Pat the zucchini noodles dry with paper towels before cooking to reduce water.
🔧 Tools You’ll Need
- Spiralizer
- Large nonstick skillet or wok
- Cutting board
- Chef’s knife
- Mixing bowls
- Tongs
- Measuring cups and spoons
🔁 Substitutions + Variations
- Swap peanut butter for almond butter or sunflower seed butter for nut-free.
- Use tofu, shrimp, or chicken for added protein.
- Replace honey with maple syrup for a vegan version.
- Try soba noodles or rice noodles instead of zucchini for a heartier option.
⏳ Make Ahead Tips
- Spiralize zucchini and prep sauce up to 2 days ahead—store separately.
- You can cook the scrambled eggs in advance and reheat them with the noodles.
👩🍳 Instructions + Image Prompts
Step 1: Make the Sauce
In a small bowl, whisk together peanut butter, tamarind paste, soy sauce, rice vinegar, honey, sesame oil, red pepper flakes, and warm water until smooth.
Step 2: Scramble the Eggs
Heat 1/2 tablespoon oil in a skillet over medium heat. Pour in the beaten eggs and gently scramble. Remove and set aside.
Step 3: Sauté Garlic and Carrots
Add remaining oil to the same skillet. Sauté garlic and carrots for 1–2 minutes until fragrant and slightly softened.
Step 4: Add Zucchini Noodles
Add spiralized zucchini noodles and sauté for 2–3 minutes, tossing gently, just until warmed through.
Step 5: Add Sauce and Eggs
Pour sauce over the noodles and toss to coat evenly. Add back in scrambled eggs and toss again to combine.
Step 6: Garnish and Serve
Turn off heat. Top with chopped peanuts, green onions, cilantro, and lime wedges.
🧊 Leftovers + Storage
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet for the best texture. Avoid the microwave—it can make it soggy.
- Add a splash of water or soy sauce if it seems dry.
🧪 Why This Recipe Works (Quick Science)
- Zucchini is mostly water, so quick cooking keeps it from becoming mushy.
- The peanut butter emulsifies with warm water, creating a smooth, clingy sauce.
- Tamarind paste adds depth and tanginess that balances the sweetness.
🧠 Common Mistakes
- Overcooking zucchini noodles—makes everything watery.
- Not drying the noodles before cooking—can water down the sauce.
- Using cold sauce—it won’t mix well. Warm it slightly first.
🍴 What to Serve With
- Thai cucumber salad
- Fresh spring rolls
- Grilled shrimp or tofu on the side
- A crisp white wine like Sauvignon Blanc
- Thai iced tea for something fun!
📅 Meal Plan Ideas
- Monday: Zucchini Noodle Pad Thai + cucumber salad
- Tuesday: Leftovers with grilled shrimp
- Wednesday: Use the sauce over rice noodles with chicken
- Thursday: Veggie stir-fry using extra carrots and green onions
- Friday: Thai night with spring rolls and peanut dipping sauce
❓ FAQ
Can I use store-bought zoodles?
Yes! Just pat them dry with paper towels before cooking.
Is tamarind paste necessary?
It gives authentic flavor, but you can sub with lime juice + a dash of brown sugar in a pinch.
Can I make it ahead?
You can prep the sauce and spiralize the zucchini ahead, but cook it fresh for best texture.
🌟 Final Thoughts
You’re gonna love how easy and fresh this Zucchini Noodle Pad Thai is. It hits all the right flavor notes and makes your kitchen smell amazing. Try it out, and don’t forget to drop a comment below with your twist, tips, or questions—I’d love to hear how it goes for you!
Happy cooking! 🍜