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.

What’s your favorite Thai noodle dish?

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Recipe and Nutritional Information

Vegetarian Zucchini Noodle Pad Thai

Serves 1

Vegetarian Zucchini Noodle Pad Thai

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 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.

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  1. Spiriziled zucchini retains moisture. Try draining in a colander for 30 minutes before adding to other ingredients.
  2. 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!:-)
    • Lara - thank you so much for your support! I'd love you to leave a review here for the Inspiralizer when you have a moment:!
  3. 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! Rej
  4. 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
  5. 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
  6. really was hoping this would have turned out for me, sadly the zucchini waters down the sauce and I was left with soup .
  7. 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.
  8. 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
  9. Loved it! But I'm confused on WHEN TO ADD COCONUT FLOUR.
  10. Wow, I can't believe I made pad thai! This was amazing, and so simple! Thank you for such a tasty recipe for one of my favorite dishes. I was hoping to have leftovers but I couldn't help myself. Can't wait to make it again:)
  11. The spiralizer in the photo above is not a Paderno brand. It's a knock-off. I know, I own both kinds. You can search on Amazon for Paderno and that one will come up, but it's like a Paderno, not the same. Go to a high-end bricks/mortar store like Sur le Table or Williams-Sonoma and ask to see a Paderno.
    • Ummmm, are you serious? The "knock off" is the Inspiralizer, which is the best spiralizer out there. Do you even know what blog you are commenting on?? There isn't a person on here that would search Amazon for a Paderno. We have all gone on Amazon to order the Inspiralizer though.
  12. It's stupid to list fish sauce for a vegetarian recipe. Fish isn't a vegetable.
    • It's stupid to preclude fish sauce just because it isn't a vegetable. I'm a vegetarian, but I'm not stupid about it - Pad Thai requires fish sauce, period - otherwise, it's not Pad Thai. I even (gasp!) reduce some anchovies to make zucchini noodle puttanesca, which is also delicious. So I'm no longer a vegan Eagle scout - although I consider myself one. I try to truly enjoy my food, within health bounds that are based on an actual medical requirement, not by zany limits prescribed by some intolerant zealot. Sheesh. Taste your food. Your organic zucchini was probably fertilized with animal-derived manure, worm castings, and fish meal. Get over it.
  13. I just want to say that this recipe is really good. My husband and I made it for supper a few weeks ago and it was fabulous and my husband keeps on telling people what I made for supper and we plan on making this again this weekend when we have some friends come over for a meal. This wonderful recipe will be in our rotation of meals. (I just discovered the Zoodler and loving it).
  14. This receipe is absolutely amazing! I was a bit sceptic about the different quantities first, but everything is exactly the right amounts and created a Pad Thai as good as from my favourite Thai restaurant. I couldn't even notice that there were no "real" noodles in there. This is going to be a firm favourite in our kitchen. And all that even though neither I nor my partner are huge fans of zucchini!!
  15. This recipe didn't work for me :( It became very pasty and then the egg never actually cooked into pieces of scrambled egg but just made everything even more pastier. Shame :(
  16. Neil Traubenberg :
    Hi, Ali. Just bought your new inspiralizer and enjoying it so far. We're making this recipe tonight, and since my wife is on weight watchers, we try to be very aware of the nutritional values of dishes. We've looked at this recipe a couple of different ways, and are having trouble with some of your numbers and thought that you might be able to enlighten us. The biggest difference that we're getting is in the carbohydrate/sugar area. We can't see what in the recipe could be bringing such a high value. Obviously, the honey seems to be the primary culprit, but that won't bring nearly what you are reflecting. Can you help us understand, please. Thanks.
    • Ginny Barrett :
      I was on Weight Watchers and it works great. It turned me onto a new way of thinking of food as fuel. Anyway I think the answer to your question is in the hoisin sauce. The bottle I have listed 20 grams of sugar for 2 tablespoons. Healthy luck to you.
  17. Recipe was awesome and easy to follow. Also added shrimp and baby bok choy to the mix. Made an amazing valentine's dinner for my girlfriend, thanks again!
  18. Do you think sweet potato noodles would work? What adjustments would you suggest?
  19. Hello! I am counting calories and the nutritional information says there are 2 servings of 308 calories in this recipe. But then the recipe says it is 1 serving? How many calories in the whole recipe as given, please?


  1. […] I got a spiralizer for Christmas (invest, seriously.) and I really loved this recipe from one of my new favorite blogs, Inspiralized. (I would 1.5 the sauce recipe + add more […]
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  8. […] Zucchini Noodle Pad Thai Yum! I’ve been looking for a good recipe to use my spirilizer, and these noodles were delicious. I found the 1T coconut flour to be way too much though; I had to thin the sauce out with water. Next time I’ll use less and disolve in water before adding to the sauce. Also: make sure your pan isn’t too hot when adding the sauce! The sugar in the honey will make it burn quickly. […]
  9. […] This recipe is one of my favorites on the list. Ali from Inspiralized shares with us her take on the classic dish, Pad Thai. Instead of using rice noodles, she incorporates zoodles into her dish, making this Pad Thai a lot healthier than most. Not only is this Thai dish redone with zoodles this recipes is entirely vegetarian so there is absolutely no guilt with this meal! To follow along with Ali’s recipe visit Inspiralized here. […]
  10. […] Inspiralizer has been used nearly every day since we got it. We’ve made pad Thai and linguini in vodka sauce with zucchini, spicy sweet potato fries, and insane beet salad that […]
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