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Lunch 30 Minutes or Less Seafood
4.7 from 17 votes

Pad Thai Zoodles

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By: Joanna Cismaru •9/28/22 14 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Pad Thai Zoodles recipe is going to knock your socks off! This dish stacks up to any Thai restaurant you’ve ever been to but without the calories! Perfectly spiralized zoodles and loaded with flavor – you cannot say no to this!

Pad Thai Zoodles on a plate topped with peanuts and lime wedges

I’m pretty certain that Pad Thai is one of the world’s most beloved noodle dishes. I’m not kidding, it’s definitely one of my favorites! Not only does this recipe stack up to your favorite Thai takeout, but you also don’t need to hunt the deep dark corners of Asian grocery stores to find the ingredients you need!

These Pad Thai zoodles are absolutely an everyday recipe. Not just because of its simplicity, but also because once you make it, I’m pretty certain it is going into your weekly rotation. I love the bold flavors of Asian cuisine – and when I get to create dishes where I can incorporate them, it makes me really excited!

What is Pad Thai?

Pad Thai is a stir-fried rice noddle dish, that originated in Thailand. It’s a common street food loaded with variations of meat, veggies, sprouts, noodles, scrambled egg, peanuts, and tofu – and don’t let me forget the crazy addictive sauce!

What the heck are Zoodles?

Now I understand that the sound of zucchini pasta doesn’t exactly entice most people’s appetites. But don’t judge a book by its cover you guys! Zoodles are a noodle made from zucchini and are one of the best pasta substitutions, for those looking to cut back on the bad carbs! Super simple to make – you can literally use them in any pasta dish you can imagine. You cannot go wrong with these babies!

slicing zucchini for Pad Thai Zoodles

Ingredients

For Pad Thai Sauce

  • Brown sugar – For some sweetness in our sauce.
  • Lime juice – We need the juice from 1 fresh lime.
  • Vinegar – I used white vinegar today
  • Fish sauce – You’re welcome to use a soy sauce instead. I always go for low sodium options!
  • Sriracha – Or your favorite hot sauce!

For Pad Thai

  • Zucchini – I used 2 large zucchinis.
  • Peanut oil – If you can’t find any, you can also use vegetable oil or sesame oil.
  • Tofu – Cut into small cubes.
  • Shrimp – Large shrimp, shells off and deveined ( meaning removing the central vein) OR you can go ahead and buy them prepared this way!
  • Garlic – Minced. Remember the golden rule when using jarred garlic; 1 1/2 teaspoons is equal to 1 fresh clove.
  • Eggs – 2 large eggs is all we need today.
  • Bean sprouts – A must for any Pad Thai recipe.
  • Onion – I’m using green onions today, roughly chopped.
  • Peanuts – Chopped.

How to make Pad Thai Zoodles

  1. Create the sauce: In a small bowl, whisk together the brown sugar, lime juice, vinegar, fish sauce, and sriracha; set aside.
  2. Make the zoodles: Using a spiralizer or a grater, make the noodle strands out of both zucchinis; place into a bowl and set aside.
  3. Cook the protein: Add the peanut oil to a wok or sauce pan and heat over high heat. Next, add the tofu and shrimp and cook until tofu is lightly browned and shrimp is pink on both sides. Next, add the garlic and toss everything together. Continue cooking for another minute. (If you’re finding the heat is too high, turn to medium high).
  4. Cook the eggs: Using a spatula, push the tofu and shrimp to one side of the wok, and crack the eggs in the other side – break the eggs as they cook, when finished they should look like scrambled eggs.
  5. Add the mixings: Add half the bean sprouts, half the peanuts and half the green onions to the wok. Next, pour the prepared sauce into the wok. Toss all the ingredients together and continue cooking for another 2 minutes.
  6. Finish the dish: Finally, add the zoodles to the wok, and toss everything together. Once well combined, turn off the heat.
  7. Serve: Garnish with remaining bean sprouts, green onions, peanuts and serve warm!
Pad Thai Zoodles in a wok with lime wedges and tongs

What equipment will I Need

You’re going to need to use a spiralizer for this recipe! And if you don’t own one, I promise it’s one of the best investments you’ll ever make! Not only is it for zucchini, but it can be used for so many other vegetables such as carrots, beets, sweet potatoes, and cucumbers – the possibilities are endless. And your noodles are going to come out perfect every single time!

Note: If you don’t have a spiralizer and still really want to create this dish – a shredder will also work!

Do I have to make this recipe with shrimp?

Absolutely not! You can use any type of protein that you like! Common meats found in pad Thai dishes are pork, chicken, and even beef. Please go ahead and use whichever you think is best. Or just load it full of veggies and eliminate the meat altogether!

Note: Cook times will vary for different varieties of protein!

Leftovers

Pad Thai can be tricky! Once stored away and reheated it can be really tough to get the texture and consistency back to where it was in the beginning! You may find that because of the heavy sauces in the dish it may taste bad before it actually goes bad – just something to be aware of!

Fridge:

In the fridge pad Thai will last up to 3 days when stored in a sealed airtight container.

Freezer:

To extend the shelf life of this this dish, store in a sealed airtight container and it will last in the freezer for up to 4 months.

How To Reheat

I definitely recommend reheating pad Thai zoodles in a sauce pan or in a wok over low heat. Add a splash of water and cook until you’ve reached a desired temperature!

Pad Thai Zoodles in a bowl with lime wedges

Looking for more great recipes?

  • Asian Style Pepper Steak
  • Pad Thai
  • Thai Chicken Ramen
  • Italian Stuffed Peppers
  • Baba Ganoush
  • Pad See Ew

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a plate of pad thai zoodles garnished with lime wedges
4.71 from 17 votes

Pad Thai Zoodles

Prep 20 minutes minutes
Cook 10 minutes minutes
Total 30 minutes minutes
4
Rate Recipe Print Recipe
This Pad Thai Zoodles recipe is going to knock your socks off! This dish stacks up to any Thai restaurant you've ever been to but without the calories! Perfectly spiralized zoodles and loaded with flavor – you cannot say no to this!
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Ingredients

For Pad Thai Sauce

  • 2 tablespoon brown sugar
  • juice from one lime (about 2 tbsp)
  • 1 teaspoon vinegar
  • 2 tablespoon fish sauce (if you don’t have fish sauce, use soy sauce instead)
  • 1 tablespoon Sriracha sauce

For Pad Thai

  • 2 large zucchini
  • 1 tablespoon peanut oil
  • 6 ounce firm tofu (about 1 cup, cut into small cubes)
  • 8 ounce large shrimp (shells off and deveined)
  • 3 cloves garlic
  • 2 eggs
  • 1 cup bean sprouts
  • 5 green onions (roughly chopped)
  • ¼ cup peanuts (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Create the sauce: In a small bowl, whisk together the brown sugar, lime juice, vinegar, fish sauce, and sriracha; set aside.
  • Make the zoodles: Using a spiralizer or a grater, make the noodle strands out of both zucchinis; place into a bowl and set aside.
  • Cook the protein: Add the peanut oil to a wok or sauce pan and heat over high heat. Next, add the tofu and shrimp and cook until tofu is lightly browned and shrimp is pink on both sides. Next, add the garlic and toss everything together. Continue cooking for another minute. (If you're finding the heat is too high, turn to medium high).
  • Cook the eggs: Using a spatula, push the tofu and shrimp to one side of the wok, and crack the eggs in the other side – break the eggs as they cook, when finished they should look like scrambled eggs.
  • Add the mixings: Add half the bean sprouts, half the peanuts and half the green onions to the wok. Next, pour the prepared sauce into the wok. Toss all the ingredients together and continue cooking for another 2 minutes.
  • Finish the dish: Finally, add the zoodles to the wok, and toss everything together. Once well combined, turn off the heat.
  • Serve: Garnish with remaining bean sprouts, green onions, peanuts and serve warm!

Equipment

  • Vegetable Spiralizer
  • Glass Mixing Bowl Set (3 piece)
  • 14-inch Wok

Notes

  1. If you don’t have a spiralizer, use a shredder to shred the zucchini.
  2. You can use vegetable oil of sesame oil if you don’t have peanut oil.
  3. You can make this with chicken.
  4. If you don’t have sriracha, any chili garlic style hot sauce will work.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1servingCalories: 266kcal (13%)Carbohydrates: 15g (5%)Protein: 23g (46%)Fat: 13g (20%)Saturated Fat: 2g (13%)Cholesterol: 225mg (75%)Sodium: 1282mg (56%)Potassium: 514mg (15%)Fiber: 3g (13%)Sugar: 10g (11%)Vitamin A: 464IU (9%)Vitamin C: 29mg (35%)Calcium: 200mg (20%)Iron: 3mg (17%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a plate of pad thai zoodles garnished with lime wedges

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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14 Comments
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Glo
Glo
Posted: 3 years ago

5 stars
This was super flavour full, and such an easy sauce. to put together. I used soy sauce instead of fish sauce. Such a great way to enjoy zucchini! I made double the sauce. Too good not to have extra!

0
Reply
Frédérique
Frédérique
Posted: 3 years ago

I adore this recipe!

I triple the quantity of Pad Thai sauce, but its a personal taste.
I also often add both soy sauce and fish sauce (1/2 of each).

0
Reply
Linda
Linda
Posted: 4 years ago

5 stars
Delicious and tasty…i left out the tofu and used extra prawns. Its very popular…ive made it 4 times now.

0
Reply
Liz Tyler
Liz Tyler
Posted: 6 years ago

If I have sesame oil can I use that and then just throw in a tbsp of peanut butter to make up for not having peanut oil?

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  Liz Tyler
Posted: 6 years ago

Sure you can do that Liz. Enjoy!

0
Reply
Cora
Cora
Posted: 7 years ago

http://www.patagoniastoreonline.com

I’m in love with your blog. Lovely post! Very well written. Keep in touch.

0
Reply
Lynn Bryant
Lynn Bryant
Posted: 7 years ago

5 stars
Thanks Jo, I have been following you for about six months now, and loooove your recipes, these vegetable zoodle dishes are off the chart. I don’t eat meat or chicken so I just leave it out and/ or substitute tofu- thank you for all you do for us “at home cooks!”

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lynn Bryant
Posted: 7 years ago

My pleasure Lynn!

0
Reply
Barbara
Barbara
Posted: 7 years ago

What is sriracha sauce – I live in NZ and never seen it here

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Barbara
Posted: 7 years ago

Hi Barbara,
Sriracha sauce is a spicy red chili and garlic sauce, if you can’t find it, I’d just use any hot sauce you can find like Tabasco or Frank’s.

0
Reply
Barbara
Barbara
Reply to  Joanna Cismaru
Posted: 7 years ago

Thanks Jo – we have a similar sauce here with a different name. Just got back from Thailand yesterday and Pad Thai is my 4yr old grandson’s favourite dish.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Barbara
Posted: 7 years ago

Wonderful, let me know how you like it if you give it a try! 🙂

0
Reply
Roxana
Roxana
Posted: 7 years ago

I love zoodles and I love Pad Thai, so this is a double win! So healthy too (and I NEED healthy right now), haha! Excited to make this!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Roxana
Posted: 7 years ago

Hope you do Roxana, it’s really good and good for you. 🙂

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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