Vegetarian Zucchini Noodle Pad Thai

vegetarian
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

What’s your favorite Thai noodle dish?

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Recipe and Nutritional Information

Vegetarian Zucchini Noodle Pad Thai

Vegetarian Zucchini Noodle Pad Thai

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2

Ingredients

  • 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

Instructions

  • 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

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125 comments

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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