Zoodle Pad Thai

Zucchini is growing like crazy in my garden. So, when life gives you zucchini, make zoodles. Zoodle Pad Thai is a plant-based, low-fat, low-carb, gluten-free delicious version of traditional Pad Thai. Make it in 25 minutes or less in one pan!

One of my favorite parts of summer is growing vegetables in my garden. And, this time of year, zucchini is growing like crazy. So, today I decided to turn my zucchini into noodles for zoodle Pad Thai.

Jump to:

• Tradition Pad Thai vs. Zoodle Pad Thai
• What are Zoodles?  
• How to Cook Zoodles
• Recipe Ingredients 
• Ingredient Substitutions
• Low-Fat Peanut Sauce Ingredients
• Sauce Substitutions
• How to Make Zoodle Pad Thai
• Recipe FAQs
• Tips
• Other Vegan Thai Recipes
• 📖 Recipe
• 💬 Reviews

Although I eat noodles often, I wanted to enjoy Pad Thai at home, so I decided to make a zoodle pad thai recipe with zucchini noodles.

Tradition Pad Thai vs. Zoodle Pad Thai

When I tasted pad thai for the first time, I remember the sauce's subtle peanutty flavor and savoriness with the noodles. But, even though I was already vegan at the time, I almost fell off my chair when I discovered the calorie amount in a single serving. And, trust me, the serving I ate at the restaurant was way more than a serving.

A typical pad thai with tofu, at a restaurant, for instance, contains 940 calories. However, my zoodle pad thai recipe has approximately 292 calories per serving.  Since becoming plant-based, I don't count calories, but I'm not eating 940 calories when I can eat 292 calories instead, without losing flavor or taste.

I love cooking with zucchini noodles more now that I cook with them often. Although my family adores pasta, everyone in our family has raved about my zoodle pad thai.

Did I mention this is another one of my one-pan 15-minute wonder meals? It all happens in the wok in 15 minutes! 

What are Zoodles?  

“Zoodles” are zucchini noodles or spaghetti-like strands made from spiralized, raw zucchini. Low in calories and carbohydrates, zoodles contain no flour or wheat, making them gluten-free.  Not only are zoodles healthier than regular noodles, but zoodles are also easy to make. 

To make zoodles, all you need is 4 small to medium-sized zucchinis. Despite the idea that bigger is better, large zucchinis are best for baking in bread, muffins, or stuffing. Instead, smaller zucchinis create the best zoodles. Larger zucchinis are often flavorless and watery. Also, zucchini is in season, which means zucchini costs a mere $.90 a pound, which is a bonus. 

Choosing and Storing Zucchini

• Choose zucchinis 6-8 inches long
• Zucchini should feel heavy
• The skin should be dark green without pocks or blemishes
• Avoid zucchini with shriveled skin
• Do not wash zucchini until ready to use
• Stores well in a loose plastic bag, refrigerated for up to one-week

How to make Zoodles

One of my favorite kitchen appliances is my spiralizer! For about $20, this spiralizer has 5 different blades and a lifetime replacement guarantee. As a result, it takes minutes to make beautiful noodles such as sweet potatoes, turnips, baking potatoes, harder root vegetables, and of course, zucchini. 

For example, I spiralized the zucchini using the spaghetti blade, which produced zoodles similar to the thickness of a spaghetti noodle or fettuccine noodle. 

Another suggestion is to cut the ends off each side of each zucchini. Then, cut each zucchini in half to spiralize one-half zucchini at a time. Also,, note, that you will have round pieces of zucchini leftover after each spiraling cycle for other recipes. 

Another tip is to spiralize the zoodles ahead of time and refrigerate them until you are ready to use them. Some people, however, suggest using them immediately.

However, if you don't have a spiralizer, you can now buy zoodles, as well as spiralized squash, zucchini, and sweet potatoes in the store. Or, you can julienne the zucchini yourself with a vegetable peeler, a mandoline, or a knife.

Of course, the cost of buying zoodles is astronomical compared to making your own. 

How to Cook Zoodles

Because zoodles take minutes to prepare, cooking zoodles for zoodle pad thai properly demands particular attention.

For instance, many people make the mistake of cooking their zoodles too long, creating soggy noodles.

Zucchini contains so much water; the time you cook them and how much sauce you use is detrimental. Too much sauce, for example, creates a soupy, undesirable consistency.

Although many people suggest not cooking the noodles, I prefer to cook zoodles to maintain heat throughout the dish.

It takes 3 minutes to cook the zoodles in a wok. So, for example, zoodles cook perfectly in a high heat wok without making them soggy.

But,  if you prefer raw zoodle pad Thai, serve this dish cold. It is so hot in Aralso be served raw I like to eat zoodle Pad Thai cold. 

Recipe Ingredients 

• Zoodles: Zoodles are the perfect gluten-free zucchini pasta. They are low in calories and can be eaten cold or hot.
• White onion: White onions have a strong, sharp, and not very sweet flavor and should be used sparingly by themselves when raw. They are perfect for salsa or stir fry as they have a nice crunch and won't sweeten the recipe. They are often used in Thai cooking.
• Garlic: Garlic and onion go together like peanut butter and jelly. When combined, the aroma and flavor are rich, savory, and warm.
• Mushrooms: Mushrooms are vegan meat, in my opinion. I love mushrooms!
• Red cabbage: Compared to green cabbage heads, red cabbage tastes slightly peppery. Red cabbage heads are denser but smaller in size than green cabbage heads..
• Red Bell Pepper: Red pepper is the sweetest of bell peppers and offers a sweet taste to the vegetable combination in this recipe.
• Jalapeno: Always use gloves when working with jalapenos. Remove the seeds and veins,, and then julienne like the other vegetables in the Pad Thai recipe.
• Carrots: Carrots add another sweet component as well as beautiful color. I use shredded carrots to keep the dish's texture consistent with the other vegetables.
• Fresh Ginger Root: Fresh ginger root is savory, spicy, and sweet, and while ground ginger retains some of that pepper spice and sweetness, its flavor is much milder.

Ingredient Substitutions

• Use sweet potatoes, beets, broccoli stalks, sweet potatoes, or potatoes to spiralize instead of zucchini.
• Choose pasta instead of zucchini.
• Choose any combination of vegetables you prefer.
• Add a few jalapeno seeds to make it spicier.
• To substitute fresh ginger, use 1 teaspoon ground allspice, cinnamon, ground mace, or ground nutmeg.

Low-Fat Peanut Sauce Ingredients

However, a small amount of sauce goes a long way because the zucchini contains so much water. Therefore, less is more, which is beneficial in terms of calories and taste. Although most of the water evaporates from the other vegetables, everything comes together when you add the Zoodles and sauce.

SAUCE: 

• Homemade Peanut Butter, Almond Butter (or peanut butter of choice, PBFitt or PB2: I prefer sugar-free peanut butter. I made my peanut butter by placing peanuts into a food processor until it became peanut butter, which takes only a few minutes.
• Lime Juice: I prefer fresh lime juice, and if you want a more profound taste, add a little lime zest.
• Low Sodium Soy Sauce: I chose low-sodium soy sauce because of the salt in the peanuts.
• Pure Maple Syrup: I love using maple syrup to sweeten my dressings and sauces
• Fresh Ginger Root: Grated fresh ginger gives the sauce a great flavor.
• Red Pepper Flakes: Red pepper flakes add a little spice and love to the sauce.
• Water: The water thins the sauce like an oil-emulsifier.
• Rice vinegar: Rice vinegar has a sweet, acidic taste similar to those of other types of vinegar like apple cider vinegar. Unlike rice wine, rice vinegar is usually only used in small quantities.

Sauce Substitutions

• Choose PBFit or PB2 for a lower fat option.
• Use bottled lime juice if you don't have fresh limes.
• Choose Tamari or coconut aminos for a gluten-free option.
• Substitute maple syrup with date syrup or agave for sweetness.
• Again to substitute fresh ginger, use 1 teaspoon ground allspice, ground cinnamon, ground mace, or ground nutmeg.
• If you don't like spicy, skip the red pepper flakes, or add a smaller amount.

Garnishes (Optional)

• Cilantro: Cilantro adds an earthy, fresh taste to Pad Thai. I suggest adding it raw after cooking rather than cooking it in tot eh dish.
• Limes: A squeeze of fresh lime over the top of the dish adds some fresh citrus flavor, or serve lime wedges on the side.
• Peanuts (optional): Adding additional whole peanuts gives the dish a crunchy topping.
• Green onions: Adding thinly sliced green onions to the top of the dish gives it color and a light raw onion taste.

How to Make Zoodle Pad Thai

• Heat a Wok to medium-high heat, WITHOUT ANY OIL. You don't need oil. The vegetables contain a lot of water, so you don't need any oil.
• Saute the garlic and onion first. Cook until translucent.
• Then, add mushrooms and saute until browned.
• Now, add cabbage—Cook for a few minutes.
• Add shredded carrots, sliced jalapeno, and red bell pepper.
• Cook and toss for a few minutes.
• Add zucchini noodles and cook for 3 minutes, often tossing to ensure it gets hot.
• I use a timer for this. You do not want to overcook them. The zoodles need to be warmed.
• Remove the wok from the heat.
• Add the low-fat peanut sauce and toss.
• Serve with chopped cilantro, green onions, and peanuts as garnishes on top

Recipe FAQs

Tips

• Spiralize the zoodles in advance and lay them on paper towels to reduce the water content.
• Always cook the zoodles for last for only a few minutes.
• Do not add sauce to the pan until after cooking the zoodles into the other vegetables. And only add a small amount. Then, serve additional sauce for individual preference. The sauce goes a long way.

So, if you are looking for a quick, easy, and delicious meal, give Zoodle Pad Thai a try! You will love zoodles!

Other Vegan Thai Recipes

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