Zoodle Pad Thai Recipe

When I tasted pad thai for the first time, I remember the subtle peanutty flavor and savoriness of the sauce with the noodles. 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. Although I eat noodles, I wanted to enjoy Pad Thai at home, so I decided to make a zoodle pad thai recipe with zucchini noodles. 

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

In fact, 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. In fact, my son called recently to find out when I was making my zoodle pad thai recipe again. If it takes food to lure him home, I am all for it. 

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 AND HOW DO I MAKE ZUCCHINI INTO 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. 

In order to make zoodles, all you need is 4 small to medium-sized zucchinis. Despite the idea that biggers is better, large zucchinis are best for baking in bread, muffins, or for 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 an added bonus. 

HOW TO PICK AND STORE THE BEST ZUCCHINI AT THE MARKET TO MAKE ZOODLE PAD THAI

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

USING A SPIRALIZER TO MAKE ZOODLES FOR ZOODLE PAD THAI RECIPE

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 produces 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 in order to spiralize one-half zucchini at a time. Also note, you will have round pieces of zucchini leftover after each spiraling cycle, which can be used for dipping in vegetables. 

Another tip is you can spiralize the zoodles ahead of time and refrigerate until you are ready to use. Some people, however, suggest using them immediately, but if you notice, you can now buy zoodles, as well as spiralized squash, zucchini, and sweet potatoes in the store. Of course, you can also buy zoodles at the store, but the cost to buy zoodles at the store is astronomical compared to making your own. 

COOKING ZOODLES FOR ZOODLE PAD THAI RECIPE

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. As a matter of fact, zucchini contains so much water, the amount of time you cook them, as well as 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 at all, I prefer to cook zoodles to maintain heat throughout the dish. It literally takes 3 minutes to cook the Zoodles, in a wok. For example, zoodles cook perfectly in a high heat wok, without making them soggy. But,  if you prefer raw zoodle pad thai, this dish can be served raw as well. Sometimes, in fact, it is so hot in Arizona, that I prefer to eat zoodle pad thai cold. 

WHAT OTHER VEGETABLES ARE IN ZOODLE PAD THAI? 

• White onion
• Garlic
• Mushrooms
• Purple cabbage
• Red Bell Pepper
• Jalapeno
• Carrots
• Fresh Ginger Root

WHAT INGREDIENTS ARE IN THE ZOODLE PAD THAI LOW-FAT PEANUT SAUCE?

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

SAUCE: 

• 1/2 cup Homemade Peanut Butter or Almond Butter (or peanut butter of choice)
• 2 Tablespoons Lime Juice
• 2 Tablespoons Low Sodium Soy Sauce or Tamari
• 2 Tablespoons Pure Maple Syrup or agave nectar
• 2 teaspoons, grated Fresh Ginger Root
• 1 teaspoon Red Pepper Flakes
• 3 Tablespoons Water
• 3 Tablespoons rice vinegar

GARNISHES

• 1/2 cup chopped cilantro
• 2 limes sliced into wedges
• 1/2 cup peanuts (optional) 1-ounce peanuts per bowl
• 4 green onions, sliced 

So, if you are looking for a quick, easy, and scrumptious meal, give my zoodle pad thai a try! 

IF YOU LOVE ZOODLE PAD THAI, WE HAVE YOU HOOKED UP WITH THESE RECIPES! 

• Yum Yum Noodles
• Vegan Spicy Thai Drunken Noodles with Seared Tofu
• Grilled Asian Sesame Tofu with Vegetable Slaw
• Spicy Tofu Asian Salad with Skinny Peanut Dressing
• Kale Asian Pasta Salad
• Garlic Noodles
• Vietnamese Noodles
• Vegan Poke Bowl Recipe
• Tofu Satay
• General Tso Cauliflower

Yield: 8 servings

Zoodle Pad Thai

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Zoodle Pad Thai is a low-fat, low-carb, gluten-free delicious version of traditional Pad Thai without losing any taste or flavor. Indulge without guilt!

Print

Ingredients

Vegetables:

• 4 small to medium, Zucchini spiraled using the spaghetti blade (I used green zucchini, but you may use yellow)
• 1 medium, White Onion sliced thin strips
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1/2 small Red Cabbage, shredded
• 1  Red Bell Pepper, sliced into thin strips
• 1 jalapeño, deseeded, deveined and sliced thin (optional)
• 1 cup Shredded Carrots
• 1 inch grated Fresh Ginger Root

Sauce: 

• 1/2 cup Homemade Peanut Butter or Almond Butter (or peanut butter of choice)
• 2 Tablespoons Lime Juice
• 2 Tablespoons Low Sodium Soy Sauce or Tamari
• 2 Tablespoons Pure Maple Syrup or agave nectar
• 2 teaspoons, grated Fresh Ginger Root
• 1 teaspoon Red Pepper Flakes
• 3 Tablespoons Water
• 3 Tablespoons rice vinegar

Garnishes

• 1/2 cup chopped cilantro
• 2 limes sliced into wedges
• 1/2 cup peanuts (optional) 1 ounce peanuts per bowl
• 4 green onions, sliced 

Instructions

Prepare Vegetables: 

• Spiralize the zucchini using the spaghetti blade. (Choose small/or medium zucchini). Large zucchinis are great for baking, but Zoodles are best prepared using small or medium zucchinis.
• Shred cabbage and carrots.
• Slice red bell peppers, jalapeno, mushrooms, and onions.
• Grate ginger.

Low-Fat Peanut Sauce:

• Blend all ingredients in a small blender.

Preparing the Pad Thai:

• Heat a Wok to medium-high heat, WITHOUT ANY OIL. You don't need oil. The vegetables contain so much water, so leave the oil out.
• 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 Zoodles and cook for 3 minutes, tossing often to make sure it gets hot.
• I use a timer for this. You do not want to overcook them. They just 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

Nutrition Information

Yield

8 servings

Serving Size

1
Amount Per Serving Calories 292Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 416mgCarbohydrates 31gFiber 7gSugar 12gProtein 12g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me