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!
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.
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!
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.
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.
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.
More Quick and Easy Zoodle Recipes
- Vegetarian Zucchini and Quinoa Lasagna
- Shrimp Fra Diavolo with Zucchini Noodles
- Easy Three Bean Zucchini Macaroni Salad
Watch our video to learn how to spiralize a zucchini and subscribe to our YouTube channel to watch more videos:
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Recipe and Nutritional Information
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
- 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.