Shrimp Zucchini Noodle Pad Thai

dairy freeseafood
Shrimp Zucchini Noodle Pad Thai

This classic Thai dish is popular for a reason – it’s truly delicious! Pad thai is a stir fried rice noodle dish, but we’re replacing the noodles with zoodles in this lightened up (but still as flavorful!) version, using shrimp.

Shrimp Zucchini Noodle Pad Thai

When my husband and I traveled to Thailand years ago (before kids!), the first dish we had to try was pad Thai. You’ll be hard pressed to find a person who doesn’t like pad Thai – it has such a crowd pleasing, easy going flavor, and it’s tasty just as a vegetarian dish.

Shrimp Zucchini Noodle Pad Thai

Back in the early years of Inspiralized, I tried my best to recreate every Asian noodle and Italian pasta dish out there, and of course, I made this vegetarian pad Thai. Now, with all this cooking and recipe writing experience under my belt, I’m excited to present to you a new and improved recipe, this time using shrimp.

The key here is the arrowroot powder, which is used to make a slurry, which is poured into the pan to thicken the liquid. This is a key ingredient, because as you know, zoodles release a lot of moisture. To combat that, an arrowroot slurry is helpful to thicken that excess moisture and turn it into a sauce!

Shrimp Zucchini Noodle Pad Thai

If you want to make this into a vegetarian version, I would suggest adding in some bean sprouts and matchstick carrots for a little extra oopmh. Otherwise, you’re going to love this spiralized spin on pad Thai!



Serves 4

Shrimp Zucchini Noodle Pad Thai

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1 tablespoon fish sauce
  • 1 tablespoon low-sodium soy sauce
  • ¼ teaspoon sriracha
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 scallions, whites diced and greens chopped into 2” segments
  • 1 pound shrimp, peeled and deveined
  • 2 eggs, lightly whisked
  • 3 medium zucchinis, Blade D, noodles trimmed
  • 1 tablespoon arrowroot powder
  • 1 tablespoons water
  • to garnish: chopped roasted unsalted peanuts
  • to serve: lime wedges


  1. In a small bowl, whisk together lime juice, honey, fish sauce, soy sauce, and sriracha. Set aside.
  2. Heat the oil in a large skillet over medium-high heat. Add the garlic, scallion whites, and cook until fragrant, about 1 minute. Add the scallion greens and cook until softened, about 3 minutes. Push the veggies to the side and add the shrimp and cook for 3 minutes, flip, and cook another 1-2 minutes or until opaque. Push the shrimp and veggies to the side. Add the eggs in and scramble. Add the zucchini noodles into the skillet with the prepared sauce and toss to combine with the shrimp, veggies and eggs and let cook for 3-5 minutes or until zoodles are softened. While zoodles cook, in a small bowl, whisk together the arrowroot powder and water. Pour into the bottom of the pan and stir until thickened with the moisture in the bottom of the pan to create a thicker sauce. Toss everything together well to combine.
  3. Garnish with peanuts and served with lime wedges.

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Anonymous says:
You mention carrots in the directions but not listed as an ingredient or seen in the picture. Was this a typo?
Meaghan says:
Yes! Great catch. No carrots in this one!

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