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Zucchini Noodle Pad Thai

This healthy Zucchini Noodle Pad Thai is a low-carb, veggie-packed twist on the classic takeout favorite. It’s tossed in a creamy peanut-lime sauce, ready in under 30 minutes, and guaranteed to satisfy your Thai food cravings—without the guilt.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2
Course: Dinner, Healthy Takeout Alternative, Main Course
Cuisine: Fusion, Thai Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Pad Thai:
  • 2 medium zucchinis spiralized
  • 1 tablespoon avocado oil or olive oil
  • 1 red bell pepper thinly sliced
  • 2 cloves garlic minced
  • 2 eggs lightly beaten
  • 1 cup cooked chicken breast shrimp, or tofu (optional)
  • 1/4 cup chopped green onions
  • 1/4 cup bean sprouts
  • 1/4 cup crushed peanuts
  • Fresh cilantro and lime wedges for garnish
For the Sauce:
  • 2 tablespoons natural peanut butter
  • 1 tablespoon tamari or low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon chili flakes optional
  • 2 tablespoons warm water to thin sauce

Equipment

  • Spiralizer or julienne peeler
  • Large skillet or wok
  • Mixing bowls
  • Knife and cutting board

Method
 

  1. Spiralize zucchini and place in a colander with a pinch of salt. Let sit for 10 minutes to drain excess moisture, then blot dry.
  2. In a small bowl, whisk together all sauce ingredients until smooth.
  3. Heat oil in a large skillet or wok over medium heat. Add garlic and bell pepper; sauté for 2–3 minutes.
  4. Push veggies aside, add eggs, and scramble until set.
  5. Add your protein (chicken, shrimp, or tofu) and stir to combine.
  6. Add spiralized zucchini and sauté for 1–2 minutes, just until warmed.
  7. Pour sauce over the skillet and toss gently until everything is coated.
  8. Serve hot, topped with bean sprouts, green onions, peanuts, cilantro, and lime wedges.
Nutrition Info (Per Serving – Approximate):
    Calories: 350
    1. Protein: 20g
    2. Carbs: 18g
    3. Fat: 22g
    4. Fiber: 5g
    5. Sugar: 7g

    Notes

    🔹 Notes:
    For a vegan version, omit the eggs and use tofu or edamame for protein.
    Peanut-free?
    Use tahini or sunflower seed butter instead.
    Store leftovers in the fridge for up to 2 days; reheat gently in a pan.
    Add extra veggies like carrots, mushrooms, or baby spinach to bulk it up.