Zucchini Pad Thai

by Stephanie February 25, 2016

Pad Thai is seriously one of my favorite dishes to eat whenever I go out for Thai food. I just love everything about it, the flavors and textures, the crunchy peanuts on top. It’s so good! I’ve really been into spiralizing lately and decided to turn my favorite ,Thai dish into a lower carb version using zucchini noodles and it was super super delish!! There is something just so satisfying about a big pile of gorgeous green zucchini noodles!

Now, let’s talk a few logistics here. The very fist time I made this dish, I ended up with really watery, soggy noodles. This is because zucchini is made up of a lot of water and so when added to the pan with the sauce, it releases a lot of that water. If you have never worked with zucchini noodles before, I recommend reading this post on how to avoid this issue from the Ali from Inspiralized. The key to avoiding watery sauce and soggy noodles is to let the sauce thicken and reduce a bit before tossing in the noodles so I’ve added some flour to the recipe and that definitely helps!

This is a great, low-carb version of Pad Thai. I honestly didn’t miss the rice noodles at all. The zucchini noodles really have a great texture and fill you up. If you want, you can also add in sliced chicken breast or shrimp to make it more of a hearty dish!

Yield: 2 servings

Prep Time15 minutes

Cook Time10 minutes

Total Time25 minutes

Zucchini Pad Thai- Pad Thai with a low-carb zucchini noddle twist! Simple, fresh, and delicious made with a homemadee sauce!

Ingredients

1 tablespoon plus 1 teaspoon vegetable or coconut oil
1 large egg
1 garlic clove, minced
2 tablespoons fresh lime juice
1 tablespoon low sodium soy sauce
1 tablespoon chili sauce
1 tablespoon honey or light brown sugar
1 tablespoon hoisin sauce
1 tablespoon all-purpose flour, dissolved in 1 tablespoon of water (or can use cornstarch)
2 medium zucchini, spiralized
1/3 cup chopped peanuts
cilantro or sliced green onion (for garnish)

Instructions

In a skillet, heat 1 teaspoon of the vegetable oil (or coconut oil) over medium low heat. Add the egg to the pan and scramble until cooked. Remove the cooked egg and set aside.
In a bowl, whisk together the garlic, lime juice, soy sauce, chili sauce, honey (or brown sugar), and the hoisin sauce. Turn the heat up to medium and place the pan back on the burner. Add the remaining 1 tablespoon of oil to the pan. Pour in the sauce and cook for 2 minutes. Then stir in the flour and water mixture. Stir to combine and let the sauce cook for about 3 minutes until thickened and slightly reduced.
Add in the zucchini noodles. Toss to coat in the sauce and cook for an additional 2-3 minutes until the zucchini is tender. Stir in the eggs. Garnish with chopped peanuts, cilantro or green onion. Serve.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 337Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 93mgSodium: 650mgCarbohydrates: 27gFiber: 5gSugar: 19gProtein: 13g

Easy Pad ThaiBaked Thai Chicken Egg RollsThai Peanut Chicken Lettuce WrapsRoasted Red Pepper Zucchini Noodles

posted in: Asian, Gluten Free, Low-Carb, Low-Fat, Vegetarian/Vegan 26 comments »

« Previous PostSkinny Marble Cheesecake Bars

Next Post »Chocolate Banana Muffins

26 Comments on “Zucchini Pad Thai”

Emily Smith — February 25, 2016 @ 4:15 pm Reply

Well isn’t this just heavenly! I *must* make it!! Thanks for sharing Stephanie. Hope all is well with your little family xo
Pingback: Pesto Potato Noodles - Eat. Drink. Love.
Maria — May 9, 2016 @ 5:39 pm Reply

Typing in between bites! Very tasty and so, so easy to make on my meatless Monday. Thanks.
- Stephanie — May 18, 2016 @ 5:58 pm
  
  That’s great to hear, Maria!
Taiylor — May 11, 2016 @ 10:44 am Reply

I made this for lunch for my mom and i and it was a amazing thanks for sharing,
- Stephanie — May 18, 2016 @ 5:58 pm
  
  I’m so glad that you both liked it!
Colleen Dondero — July 18, 2016 @ 6:49 pm Reply

I made this tonight and followed your recipe. I had to make my own hoisin sauce (easy to do and probably more healthy). Thank you for the clear and precise directions. Fantastic flavor and perfect ‘heat’. I will definitely make again and share this recipe.
- Stephanie — July 18, 2016 @ 11:50 pm
  See Also
  Easy Pasta Salad Recipe (The Best!) - Cooking Classy
  
  I’m glad you enjoyed the recipe, Colleen!
Pingback: 30 Ultimate Zucchini Recipes - The Petite Cook | The Petite Cook
Ashley — October 11, 2016 @ 6:47 pm Reply

So do you really only cook the zucchini noodles for 2-3 minutes?
- Stephanie — October 11, 2016 @ 6:57 pm
  
  Hi Ashley, yes, it cooks very quickly and you want to be careful not to let it cook much longer as it will release water and then the sauce would be too watery.
Ania — October 30, 2016 @ 2:04 pm Reply

Hello, I just prepared it and it’s one of the best recipes i encounter in my life. Thank you very much for sharing!
- Stephanie — November 2, 2016 @ 12:35 am
  
  Wow, thanks, Ania!
Emily — January 24, 2017 @ 9:55 am Reply

What do you use for chili sauce?
- Stephanie — January 31, 2017 @ 1:45 am
  
  I use this one: http://www.target.com/p/huy-fong-chili-garlic-sauce-8-oz/-/A-13473416?lnk=rec|pdpipadexsrch|related_prods_vv|pdpipadexsrch|13473416|1 or from Thai Kitchen.
Lori Lewis — March 3, 2017 @ 10:59 pm Reply

Tried the Pad Thai tonight. Everyone was really happy with it. Easy to make tasted great. Will definitely make it again
Trish — January 11, 2018 @ 5:56 pm Reply

I don’t think it says when to add back in the egg, am I missing it?? I just added it before adding the Zoodles to the pan, worked out well, yum!
- Stephanie — January 12, 2018 @ 4:04 pm
  
  Thanks for pointing that out, Trish! I updated the recipe directions. I add them just after the zoodles so that is fine. Glad you enjoyed the recipe!
Mira — April 26, 2018 @ 10:06 am Reply

I am glad I found your site. My kind of cooking !! My kind of food !!
I am yet to find a good spiralizer . Can you recommend one ?? Thanks….
~~ Mira
- Stephanie — May 25, 2018 @ 3:31 pm
  
  Hey Mira, I use the OXO spiralizer and love it! https://www.amazon.com/OXO-3-Blade-Tabletop-Spiralizer-StrongHold/dp/B01C2TT2H8/ref=sr_1_4?ie=UTF8&qid=1527276689&sr=8-4&keywords=oxo+spiralizer&dpID=41fBqqrJ%252BJL&preST=_SY300_QL70_&dpSrc=srch
Debbie — August 22, 2018 @ 7:18 pm Reply

Made this tonight and the entire dish was gone within minutes. Absolutely delish! Thanks for sharing!
Melissa Miller — March 18, 2019 @ 8:21 pm Reply

We enjoyed the recipe and thought it was tasty.
My husband who is on a low carb diet mentioned that he did not enjoy the zucchini noodles. Then I reminded him of the carb differential between rice noodles and zucchini noodles. We both liked the sauce. I thought It would be not enough, but is was just fine.
I sauteed 4 shrimp each initially to fill the visual dinner image. Egg was added after zucchin i
cooking.
I also spiralized the zucchini earlier in the day. I sprinkled salt on each layer as it lay in a colander to extract more water. I then lay three layers, top & bottom, of paper towel to absorb more water before incorporating into the recipe. I will do this again.
Pingback: 18 Easy Zucchini Recipes That Make Healthy Eating Better
Pingback: 35 Veggie Noodle Recipes For A Healthy Low Carb Meal
Kendra — July 13, 2023 @ 1:04 am Reply

This recipe is so flavorful and delicious!!
Colleen — December 4, 2023 @ 7:35 pm Reply

I made this using spaghetti squash instead of zucchini. I will definitely make it again.

Zucchini Pad Thai - Eat. Drink. Love. (2024)