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zoodle pad thai recipe
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5 from 6 votes

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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Entrees
Cuisine: Asian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 232kcal



  • 4 Zucchini spiraled using the spaghetti blade (I used green zucchini, but you may use yellow)
  • 1 White Onion sliced thin strips
  • 2 cloves garlic minced
  • 8 ounces mushrooms sliced
  • ½ 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


  • ½ cup Homemade Peanut Butter or Almond Butter or peanut butter of choice or 12 Tablespoons PBFit or PB2 + 1 ½ cups water mixed
  • 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


  • ½ cup chopped cilantro
  • 2 limes sliced into wedges
  • ½ cup peanuts optional 1 ounce peanuts per bowl
  • 4 green onions sliced


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



  • Use a spiralizer or mandoline to make the zoodles. 
  • PBFit or PB2 are powdered peanut butter products lower in sugar and fat as a substitute for peanut or almond butter.
  • If you don't like zucchini, try sweet potatoes, beets, or broccoli stalks. 
  • To reduce the amount of water in the zucchini noodles, sprinkle with salt and lay on paper towels.
  • Cook zoodles last and for only 3 minutes to avoid soggy zoodles. 
  • Zoodles replace pasta in any recipe. But, remember to only cook them for 3 minutes. 
  • Eat zoodles raw or cooked. 


Calories: 232kcal | Carbohydrates: 23g | Protein: 10g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 258mg | Potassium: 821mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4151IU | Vitamin C: 79mg | Calcium: 88mg | Iron: 2mg