Thai Zucchini Noodles with Pork and Broccoli

dairy freemeat & poultry
Thai Zucchini Noodles with Pork and Broccoli

Zucchini noodles, broccoli, pork, and egg are stir fried together with Thai seasonings like soy sauce and fish sauce for a healthy and tasty Asian noodle bowl.

Thai Zucchini Noodles with Pork and Broccoli

Thai Zucchini Noodles with Pork and Broccoli

If you’ve ever had Pad See Ew and had to stop yourself from eating the whole container, well, enter this spiralized recipe, it will replace all of your Thai stir fried noodle cravings with a healthier, but satisfying version.

I love stir fried noodles, and to recreate them, I like to use Blade A on the Inspiralizer to create ribbon-like noodles that mimic the noodles used in Pad See Ew. The zucchini noodles soak up the flavors in this easy Thai sauce made with soy sauce, rice wine vinegar, honey, and fish sauce.

Thai Zucchini Noodles with Pork and Broccoli

This version uses pork tenderloin, but if you don’t eat pork, you could substitute in the more traditional chicken or you could also use shrimp. Vegetarian? Leave the animal protein out and use extra veggies instead! The egg in these Thai zucchini noodles are a great protein source as is.

How do you reheat zucchini noodles?
  • To reheat zucchini noodles, put them in a skillet over medium-high heat and add a little extra sauce (for this dish, you could just add a few dashes of soy sauce), because the zucchini releases water over time and dilutes whatever sauce was used to originally cook the dish. Cook until heated through, 2-3 minutes.

Thai Zucchini Noodles with Pork and Broccoli

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Nutritional Information & Recipe

Thai Zucchini Noodles with Pork and Broccoli

Prep Time10 mins
Cook Time20 mins
Total Time30 mins


  • 4 tablespoons low sodium soy sauce
  • 4 teaspoons honey
  • 2 teaspoons rice vinegar
  • 1.5 teaspoons fish sauce
  • 2 tablespoons coconut oil or grapeseed oil
  • 1 pound broccoli cut up into florets
  • 12 oz pork tenderloin sliced into thin strips
  • 2 eggs beaten
  • 4 medium zucchinis Blade A, noodles trimmed


  • In a small bowl, combine the soy sauce, honey, rice vinegar, and fish sauce. Set aside.
  • Heat half of the oil in a large skillet over medium-high heat. Once oil is shimmering, add the broccoli and cook, stirring occasionally, for 5 minutes. Add the rest of the oil and the pork and let cook until golden brown, 2 to 3 minutes. Push the pork and broccoli to one side and add in the eggs, and stir to scramble. Once the eggs are scrambled, combine everything together in the skillet. Pour the mixture into a bowl and set aside.
  • Add the zucchini noodles to the pan and toss for 3-5 minutes to cook to your preference. If needed, drain the noodles in a colander and then return to the pan. Add the pork, eggs, and broccoli back to the pan with the zoodles and add the prepared sauce and toss well to combine. Divide into bowls. Serve.

Thai Zucchini Noodles with Pork and Broccoli

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Kessie says:
This looks delicious. I apologize for the silly question but what exactly is fish sauce? I’ve never heard of it. Is it readily available?
Carly Glazer says:
Hi Kessie! It should be in the Asian food aisle at your grocery store!
Anna says:
Looks tasty! I’ve got all the ingredients except the pork. Can I substitute Beef for pork?
Carly Glazer says:
Hi Anna! Yes! Give it a try and let us know how it turns out!
Anonymous says:
This would be great with shrimp or squid - or shrimp AND squid.
Meaghan says:
Yes! All of the above!

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