Vegetarian Zucchini Noodle Pad Thai

Vegetarian Zucchini Noodle Pad Thai

I know what you’re thinking… she forgot it’s Cinco de Mayo! I didn’t… Happy Cinco de Mayo! May your margarita glasses be filled to the brim and your enchiladas extra cheesey.

Now, on to Thai food.

Whenever I pose the question “What should I make?” on social media, a pad thai is always requested. When I first started the blog, I made a vegetarian pad thai. You can check that recipe out here.

Vegetarian Zucchini Noodle Pad Thai

However, I’ve decided to revamp the old recipe – now, I’ve got a pad thai for you that’s even more flavorful and easier to make. That’s the beauty of blogging – you can always just improve old recipes and they become new!

Who doesn’t love pad thai? It’s a pretty calorie-heavy meal due to the thick, yummy sauce, the peanuts and the noodles. Luckily, we have the spiralizer to save us about 250 calories on the noodles!

This vegetarian pad thai will totally satisfy your pad thai cravings. If you’re one who loves bean sprouts, add them in – I find them kind of soapy tasting, so I left them out. It’s my blog, after all!

Vegetarian Zucchini Noodle Pad Thai

Pad thai is definitely everyone’s “gateway meal” into Thai food. It’s the equivalent of the California roll in sushi. Then, you’re hooked and before you know it, you’ve memorized every Japanese translation for all types of fish. When someone calls masago tobiko, you’ll chuckle.

Zucchini noodles work perfectly in this pad thai, since they’re light and absorb the yummy flavors of the sauce. Honey is the perfect substitute for sugar here and gives the sauce its needed sweetness.

Vegetarian Zucchini Noodle Pad Thai

Since the sauce isn’t too watery, you can easily store this in the refrigerator and have leftovers. Who doesn’t like cold pad thai? It’s almost better that way!

If you want to add a bit more flavor, toss some shrimp in with the pad thai. It adds a natural flavor that compliments the fish sauce.

To make a long story short, quit requesting pad thai! Juuust kidding. You know I love you all.

Vegetarian Zucchini Noodle Pad Thai

PS: Today’s the last day of the spiralizer giveaway – make sure you enter! Once you do, check your Inbox first thing in the morning, because I’ll be requesting your mailing address – I’ll need to send it right away so it arrives before Mother’s Day! The contest closes at 11:59pm EST on Monday, 5/5.

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What’s your favorite Thai noodle dish?

Recipe and Nutritional Information

Vegetarian Zucchini Noodle Pad Thai
Vegetarian Zucchini Noodle Pad Thai

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2


Vegetarian Zucchini Noodle Pad Thai


  • 2 whole eggs
  • 1/4 cup roasted salted peanuts
  • 1/2 tbsp peanut oil (or oil of choice)
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 1 tbsp coconut flour
  • 1 tbsp roughly chopped cilantro + whole cilantro leaves to garnish
  • 2 medium zucchinis, Blade C
  • For the sauce:
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp fish sauce (or hoisin sauce, if you're strict vegetarian)
  • 1/2 tbsp soy sauce
  • 1 tbsp chili sauce (I used Thai chili garlic sauce)
  • 1 tsp honey


  1. Scramble the eggs and set aside.
  2. Place all of the ingredients for the sauce into a bowl, whisk together and set aside.
  3. Place the peanuts into a food processor and pulse until lightly ground (no big peanuts should remain, but it shouldn't be powdery). Set aside.
  4. Place a large skillet over medium heat. Add in oil, garlic and shallots. Cook for about 1-2 minutes, stirring frequently, until the shallots begin to soften. Add in the sauce and whisk quickly so that the flour dissolves and the sauce thickens. Cook for 2-3 minutes or until sauce is reduced and thick.
  5. Once the sauce is thick, add in the zucchini noodles and cilantro and stir to combine thoroughly.
  6. Cook for about 2 minutes or until noodles soften and then add in the scrambled eggs and ground peanuts. Cook for about 30 seconds, tossing to fully combine.
  7. Plate onto dishes and garnish with cilantro leaves. Serve with lime wedges.


  1. Fish sauce isn’t vegetarian, as it is made from fish. This does look tasty, though.

  2. Flour? Did I miss an ingredient?

  3. The instructions in step four state until flour dissolves but there is no flour in the ingrediants. How much flour is to be added?

  4. You mention dissolving the flour, however I see no mention of flour in the list of ingredients. Love to try it. How much flour?

  5. 88% DV of Sodium!! I’d suggest roasted unsalted peanuts; low sodium soy and low sodium fish sauce. I’m sure it’ll still taste great.

  6. Looks delicious!!! I need one of those spiralisers :) I normally cut all my zucchinis by hand and it takes forever

  7. The flour is the coconut flour…
    Ali, do you have another nut suggestion besides peanuts? Allergy issues…

  8. I think pistachios would work fantastically in place of peanuts!

  9. Excited to try this!

  10. I just ordered my own spiralizer and expect it tomorrow! I am anticipating it’s arrival so that I can use it and I know my mother would love one of her own to experience healthy eating right along with me!

  11. Just made this for dinner and it was fabulous! My veggiphobic husband loved it. Th only modification was that I used 2tsp of chili sauce rather than 2Tbsp. He’s kind of a wimp. This is definitely a new favorite in our house. Thanks Ali

  12. Made this tonight! It’s delicious! Thanks for the recipe — I’ll be making this a lot!

  13. I cannot wait to try this tonight with some shrimp and cashews (I don’t have any peanuts) – this looks fab!

  14. We love Thai food and this pad thai is incredible! So glad I found your blog.

  15. This sounds super yummy! Just discovered your blog from Rachel Cooks’ blog and I’m so glad I did…I have a brand new spiralizer I’ve been dying to try out, now I see tons of recipes, yay!

  16. Where do I get those chopsticks?!?! I’m already gonna try this, but I’d love the chopsticks!

  17. Coconut flour? Will regular flour work?

  18. This was SO GOOD. My fiancé and I just demolished it in about two minutes. Leftovers? HA. Maybe if I quadrupled the recipe..

  19. What would be a substitute for coconut flour???

  20. This is stunningly good, and simple to make. Thank you, Alissandra. My spiralizer arrived this morning and this is the first dish I’ve tried. What a terrific start!

  21. Just made this and it was so delicious!! thanks so much! just one q – the noodles seemed to go quite soggy, is there something I could do to stop this from happening?

  22. I added the flour, but the second I added the zucchini my sauce became very watery, any suggestions?

    • Sweat the noodles!!! If you sprinkle with salt, let sit for 15-30 minutes it helps swear out the water!!! It also softens them! We do raw vegan 80% and use that to give it a “cooked” consistency!!

  23. I made this with simple adjustments and it was fabulous. Hubby and I ate it up fast, probably too fast, lol! I used my spiralizer for the zucchini and a cucumber out of our garden. I mixed some natural peanut butter, the garlic chili sauce, maple syrup, soy sauce, a little sesame oil, and lime juice. Crushed a few almonds cuz that is what I had andserved it raw with some brown and wild rice. Yummy!

  24. Followed the recipe exactly and like someone else said, as soon as I added the zucchini noodles it basically became a soup :( even worse when I added the eggs. Was it supposed to scramble them separately before adding it to the noodles on the skillet? A bit confusing. It tastes good though.

  25. Ellen Gauba :

    Made the Pad Thai last night and it was YUMMY! It was my second Spiralizer dish (zucchini noodles with pesto being my first). I used Hoisin sauce, as one of my dinner guests is vegetarian. I also added bean sprouts because I can’t get enough of them. I tripled the amounts of all the ingredients and only had a little left over. I had to make it in two batches because my pan couldn’t fit all the zucchini noodles at once. I used whole wheat flour, as I didn’t have coconut flour, which worked fine. All in all, I think it took me about an hour to make this. I would definitely make it again. Oh and mine was kind of liquidy–moisture from the zucchini & bean sprouts–but we liked it. It was like gravy as you get in other stir-fries. (Could have added some brown rice to it to soak it up…maybe next time).

  26. This was so yummy! I used hoisin sauce and siracha sauce as that is what I had at home. I can’t hardly wait to make this again!

  27. This looks fantastic! (The video music is really LOUD, though. Ouch.)

  28. I just made this again last night and it was just soooo good! I reduced the sauce, so it wasn’t soupy at all. I didn’t have peanuts this time, as it was a last minute dinner decision, so I used dry roasted almonds. Mmmm!

  29. Thanks, I Don’t have coconut flour and was wondering if wheat would work.. Am planning on making tonight…

  30. I see you have 2 recipes for pad thai – why two? do you prefer one better than the other??

  31. I made this last night and it was tasty but way too sweet, which was disappointing. However, I just looked at the ingredients again and realized I added 1 Tablespoon of honey instead of 1 teaspoon. That explains it. I will try it again and do it right this time! I also used cashews instead of peanuts.

  32. This was great, thank you! It was a tad spicy so I think I’ll use less chili sauce next time, but I admittedly am sensitive to spicy foods.

    It would also be easy to add chicken for those of us who aren’t so vegan :)

  33. Made this last night, with the Hoisin sauce. One of my new favorites!!!! Thanks again Ali!

  34. Spiriziled zucchini retains moisture. Try draining in a colander for 30 minutes before adding to other ingredients.

  35. Just received my spiralizer and have used it twice already. Love it. This recipe is great! I did add a jalapeno to the garlic and shallots and since I doubled the recipe, instead of adding 2 more zucchini, I added a yellow pepper and a yellow squash. I also added chopped rotisserie chicken for my husband and 20 year old. (They are my testers before I give it to my picky 13 year old twins!:-)

  36. Hi Ali!

    Congratulations on your wedding!

    Reading from all the comments, i believe that i may be the only thorn amongst the roses here.

    I just made this recipe for lunch and the wifey surely loved it even if i left out the fish sauce.

    Keep those recipes coming!


  37. Yummy. Made my first Spiralizer recipe with this Pad Thai. I put extra hot sauce in and man it was kicking’ So delicious. Looking forward to making more fantastic healthy meals

  38. In response to the comment that this is not a vegetarian recipe if fish sauce is included. Many vegetarians do eat fish, eggs, cheese, etc. Vegans strictly eat vegetables and no animal products

  39. really was hoping this would have turned out for me, sadly the zucchini waters down the sauce and I was left with soup .

  40. Recipe #2 since receiving my inspiralizer. Another win! My husband immediately asked for more but it was already gone. I will definitely double the recipe next time! And on a side note, I inspiralized an apple to include in each of my kids’ lunchboxes and they really enjoyed eating “apple spaghetti” at school today.

    • This is AWESOME to hear, Shannon. We’re so happy you’re enjoying the recipes and your Inspiralizer!! Keep us posted on what else you’re making and what you’re spiralizing for your kids!! Apple Spaghetti sounds like a total hit.

  41. Hi,

    I just made this and followed it to the T, but as soon as I put the flour in the sauce became a paste. So I went to look 4 a video and thank you for uploading one…. I realized the amounts that you have written in this recipe are different then the amounts you use in the video. Why is that? TIA

  42. Loved it! But I’m confused on WHEN TO ADD COCONUT FLOUR.


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