Vegetarian Zucchini Noodle Pad Thai

Vegetarian Zucchini Noodle Pad Thai

Make a healthy dinner of Vegetarian Zucchini Noodle Pad Thai: a low-carb, vegetable-packed Thai-inspired noodle dish with spiralized zoodles, lime, peanuts and chili sauce. 

Vegetarian Zucchini Noodle Pad Thai

Pad Thai has always been a heavily-requested recipe here on Inspiralized. From Shrimp Zucchini Noodle Pad Thai to Chicken Pad Thai with Daikon Noodles, I’m all about experimenting with new flavors, proteins and veggies in this easy-to-customize noodle dish. Whatever I do, I never skip the best part: the savory, spicy and nutty sauce.

This recipe takes a vegetarian spin without skimping on protein or flavor. Crisp, vibrant stir-fried zucchini noodles soak up all of the delicious flavors from hoisin sauce, chili sauce and eggs. This is a must-try recipe for any weeknight. Chances are you already have the ingredients at home!

Vegetarian Zucchini Noodle Pad Thai

How to Make Zucchini Noodle Pad Thai

This is a great recipe to use your Inspiralizer to make a lighter and healthier version of your favorite take-out order. Plus, thanks to all of the flavors, crunch and protein in the dish, it still is guaranteed to satisfy your pad that cravings.


Here’s what you need to know about the ingredients in this quick weeknight dinner:

  • Eggs. This is key to adding protein and texture to your pad thai. Of course, if you’re looking for a vegan recipe, you can substitute the eggs with crumbled tofu or an egg replacer.
  • Coconut flour. This is an unusual ingredient in pad thai, but here’s why you need it: coconut flour is highly absorbant. It helps absorb some of the water from your zucchini noodles. As a result, the pad thai sauce stays thick and coats the noodles beautifully. Coconut flour is also low-carb and keto-friendly!
  • Lime juice. You definitely want some acid in your pad thai sauce to brighten things up. If you don’t have lime, lemon will work.
  • Fish sauce. This is a key ingredient in pad thai. It adds delicious umami flavor. And now, you can even find vegetarian and vegan-friendly fish sauce. However, you can also substitute fish sauce for hoisin sauce in a pinch.
  • Chili sauce. I love chili garlic sauce because it adds an extra garlicky flavor along with the spice.
  • Peanuts. If you want to keep this recipe peanut-free, you can substitute cashews for crunch and use avocado oil instead of peanut oil.
  • Honey. Just one teaspoon of honey adds a touch of sweetness without making the dish taste sweet in the least. If you’re making vegan pad thai, you can swap the honey for maple syrup, brown sugar or coconut sugar.

Vegetarian Zucchini Noodle Pad Thai

What’s the Best Way to Cook Zucchini Noodles for Pad Thai?

I’m so glad you asked. No one wants to sit down to a piping hot plate of homemade vegetarian pad thai, only to find a watery mess of soggy zoodles. To ensure that your zucchini noodles stay crisp and vibrant without falling apart, read my tips and tricks for the best ways to cook zucchini noodles.

Here’s an important one to get you started: don’t peel your vegetables before spiralizing!

Vegetarian Zucchini Noodle Pad Thai

Storing Leftovers

Because the pad thai sauce isn’t too watery, you can easily store leftovers in the refrigerator. In fact, it tastes even better for lunch the next day. Store for up to four days in an airtight container.

Adding Protein

If you want to add a bit more protein to this plate, toss some shrimp in with the pad thai. It adds a natural flavor that compliments the fish sauce. You can also keep the dish vegetarian by topping it with crispy tofu or crumbled tempeh.

More Vegetables

If you’re really looking for a veggie-packed dish, it’s easy to add more nutrients and color to this pad thai recipe. Try adding:

  • Sliced bell pepper
  • Shredded or matchstick-cut carrots
  • Sliced mushrooms
  • Spiralized daikon
  • Broccoli florets

Can I Double the Recipe?

Yes, this recipe is written to feed two. For larger groups, you can scale the ingredients up (or down) with no changes to the recipe.

Vegetarian Zucchini Noodle Pad Thai

More Quick and Easy Zoodle Recipes

What’s your favorite Thai noodle dish?

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


If you love this recipe for Vegetarian Zucchini Noodle Pad Thai and want to see more like it, be sure to follow along on Instagram!

Recipe and Nutritional Information

Vegetarian Zucchini Noodle Pad Thai

Make quick and healthy zucchini noodle pad thai with eggs, hoisin sauce, peanuts and spiralized zucchini for dinner tonight.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2


  • 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


  • Scramble the eggs and set aside.
  • Place all of the ingredients for the sauce into a bowl, whisk together and set aside.
  • 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.
  • 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.
  • Once the sauce is thick, add in the zucchini noodles and cilantro and stir to combine thoroughly.
  • 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.
  • Plate onto dishes and garnish with cilantro leaves. Serve with lime wedges.

Vegetarian Zucchini Noodle Pad Thai

Vegetarian Zucchini Noodle Pad Thai

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Nancy says:
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?
Meaghan says:
Yes, we always list calories per serving. We recommend only enjoying one serving if you're concerned - that will only be 308 calories!
Priyathanya Ramanath says:
Tried this recipe and this was just amazingly tasty. instead of the eggs I added some leftover cooked chicken and was just perfect. can't ask for more. thank you
Meaghan says:
Yay! We love to hear that!
Priyathanya Ramanath says:
Tried this recipe and this was just amazingly tasty. instead of the eggs I added some leftover cooked chicken and was just perfect. can't ask for more. thank you
Nice and simple! A must try item!
Marylin says:
Mine didn't look like yours at all, certainly was just a veggie on the side
Thanks for finally talking about >Vegetarian Zucchini Noodle Pad Thai - Inspiralized <Liked it!
Jennifer says:
I am not a good cook - but I was able to make this dish and it was delicious! I'm so happy to have found a healthy substitute for Pad Thai. I will make this again and again!
Carly Glazer says:
So happy to hear Jennifer!
Anonymous says:
It said "scramble the eggs." I did so. It did not say to cook the scrambled eggs. I ended up with a Pad Thai omelette!
Meaghan says:
oh no! We're so sorry for any confusion. Yes! Cook the scrambled eggs first. Thank you for your feedback.
Elle says:
This was a seriously wonderful dish! I guess it's bad that I ate all of it??? I usually only eat one meal a day, so, it's alright. LOL Thanks for the great keeper recipe!!!
Meaghan says:
This is one of those meals that there's no need to feel guilty about!! Enjoy, Elle!
Miraitowa says:
Hi, I made this last night and it was amazing.
Meaghan says:
Isn't it the BEST?! Goodbye, boring pad thai!
Janet says:
I enjoyed this tremendously! I've never had zoodles, and it was about time I dug out my spiralizer! Thank you - it's going into my Favorite Recipes Cookbook!

Meaghan says:
This is so fantastic!!! And what an awesome compliment. Thank you so much for sharing and we're glad you enjoyed this one!

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