This Vegetarian Pad Thai with Zoodles is party-in-a-pan meets easy weeknight dinner meets the epic haul of zucchini I *accidentally* brought home again.

Easy Vegetarian Pad Thai with Zucchini Noodles. Full of protein and flavor, not too spicy, gluten free, and low carb! This fast and healthy one pot meal is perfect for busy families and weeknight dinner. Recipe at | @wellplated

At $1 a pound for fresh, locally grown summer vegetables, how’s a bargain-loving gal supposed to resist?

My love for pad Thai began when I lived within walking distance of three dangerously delicious authentic Thai restaurants in Minneapolis. It escalated when I realized how easy it was to make pad Thai at home. By the time Ben and I visited Thailand, pad Thai and I had reached Romeo and Juliet levels of romance.

In fact, for the two weeks we were in Thailand, I ate a bowl of pad Thai every single day of the trip.

Every. Single. Day. We’d start with our entrees, then add on an extra order of pad Thai for “the table.”

“The table” was Ben and myself. When you are two serious pad Thai lovers (and when the pad Thai sets you back less than $1.50 a plate and you flew to a different continent to eat it), you find room.

Peanut Vegetarian Pad Thai with Zoodles. Ultra flavorful, protein packed, and so fast and easy to make at home! A healthy one-pot meal that’s ready in 30 minutes. Perfect for busy weeknights and families! Recipe at | @wellplated

Back on this side of the Pacific Ocean, pad Thai is still a dish I love to cook at home. It’s fast, healthy, and hits the spot every time I’m feeling tempted by takeout (trust me, this recipe is a better choice) or struck by a bout of wanderlust.

My favorite recipe for Healthy Shrimp Pad Thai with rice noodles is the version we ate most often in Thailand, but Vegetarian Pad Thai like today’s recipe is also common.

Using Zoodles instead of Noodles in Vegetarian Pad Thai

With summer produce in its prime, swapping the usual rice noodles for spiralized zucchini to make zoodle pad Thai felt like an ideal way to take advantage…and to put a dent in the excess zucchini that keeps finding its way into our refrigerator.

Zoodle Pad Thai – an easy, healthy and delicious vegetarian pad Thai that’s ready in just 30 minutes! Recipe includes option to make vegan pad thai. {gluten free, dairy free, low carb} | @wellplated

If you haven’t jumped on the zoodle train yet, this Vegetarian Pad Thai is an ideal place to start (this is my favorite spiralizer for making zoodles). The zucchini noodles drink up the flavor of the tasty Pad Thai sauce, provide an extra serving of veggies, and make this meal incredibly healthy and low carb too.

If you love zucchini as much as I do, you’ll also enjoy this quick and easy Zucchini Stir Fry.

A healthy and delicious vegetarian pad Thai recipe with zoodles. Full of flavor, low carb, and ready in just 30 minutes! Recipe at | @wellplated

More Thai Recipes

Easy Vegetarian Pad Thai with Zoodles. Fast, healthy, low carb, and gluten free! The peanut sauce is delicious, the recipe cooks in one pot, and is ready in just 30 minutes! Recipe at | @wellplated

Start to finish, this Vegetarian Pad Thai recipe is ready in 30 minutes, offers healthy proteins and fats thanks to a trio of eggs, peanuts, and edamame, is a deliciously addictive way to get your five-a-day.

If you’d like make the recipe a vegan pad Thai, I’ve included a few suggestions in the notes section of the recipe too.

Recommended Tools to Make This Recipe

Easy Vegetarian Pad Thai with Zucchini Noodles. Full of protein and flavor, not too spicy, gluten free, and low carb! This fast and healthy one pot meal is perfect for busy families and weeknight dinner. Recipe at | @wellplated

Vegetarian Pad Thai with Zoodles

5 from 8 votes
A healthy and delicious vegetarian pad Thai recipe with zoodles. Full of flavor, low carb, and ready in just 30 minutes!

Prep: 20 mins
Cook: 5 mins
Total: 25 mins

Servings: 2 servings



  • 3 tablespoons low sodium soy sauce or tamari, divided
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1-3 teaspoons chili garlic sauce, Sriracha, or hot sauce of choice


  • 2 medium zucchini
  • 1 teaspoon extra-virgin olive oil divided
  • 2 cloves garlic
  • 2 large eggs
  • 1 cup bean sprouts
  • 1 cup grated carrots grated with a boxed grater or food processor, or swap prebagged, julienned carrots
  • 1/2 cup shelled edamame
  • 2 large green onions (or 3 small green onions), finely chopped
  • 1/4 cup finely chopped peanuts
  • 1/4 cup chopped fresh cilantro
  • Lime wedges for serving
  • Additional hot sauce for serving


  • In a small bowl, stir together the sauce ingredients: fish sauce, rice vinegar, soy sauce, honey, and 1 teaspoon chili garlic sauce. If you prefer a sweeter pad Thai, add additional honey. For spicier, add additional chili paste.
  • With a spiralizer, cut the zucchini into zoodles. If you don’t have a spiralizer, you can cut the zucchini into ribbons using a vegetable peeler (I find a Y-shaped peeler like this one the easiest). Set aside.
  • Heat 1 teaspoon of oil in a large nonstick skillet or wok over medium high. Add the garlic, then crack the eggs directly into the skillet. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Add the noodles and sauce and stir to coat. Next, add the bean sprouts, carrots, edamame, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges and additional hot sauce as desired.


  • Because zucchini noodles soften when reheated, this recipe is best enjoyed the day it is made, but it can last in the refrigerator for 1 to 2 days.
  • To Make Vegan Pad Thai: Use maple syrup or light agave in place of the honey (for vegan), and omit the eggs or substitute them for extra edamame or Air Fryer Tofu.


Serving: 1(of 2)Calories: 290kcalCarbohydrates: 33gProtein: 17gFat: 10gSaturated Fat: 2gCholesterol: 186mgSodium: 2136mgFiber: 6gSugar: 23g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I saw this on your Instagram a while ago and am always on the lookout for new lunch inspiration so I bookmarked the recipe to try. I had it today and it was really tasty. I actually made it last night and reheated it in the microwave today and it wasn’t actually too soggy. This is definitely going to be a new work lunch for me – low carb, low calorie and full of healthy vitamins. Also love that someone has put this recipe on my fitness pal so I could easily add the calories.5 stars

  2. This recipe uses fish sauce and so is not vegetarian. I was looking for one and that is how I ended up here. It would be great to see a vegetarian recipe without fish sauce.

    1. Fish sauce is NOT required, and a full reading of this awesome looking recipe will reveal the suggested substitutions. I can’t wait to try this for my family… without the fish sauce. :-) Thank you Erin!5 stars

  3. There is actually a technical definition for vegetarian – if you can get the product without killing the animal, then it is vegetarian. Hence, dairy, cheese etc are vegetarian but fish sauce is not. If you don’t eat any animal products – that is Vegan. Yes, some people may eat only fish sauce and not other forms of meat, but nevertheless, fish sauce will not qualify as vegetarian. People can have personal choices but having fish sauce makes a dish non-vegetarian. Hope that clarifies.

    1. Hi Kalyani, check out the notes section for the fish sauce replacement! I hope you enjoy the recipe if you give it a try.

  4. Could you please put the recipes at the front? I don’t want to scroll through pages of your testimony to get to the recipe. Some of us just don’t care.

    Robert Carr

    1. Hi Robert! This is a personal blog, where I invest time into sharing stories, as well as important information about the recipe to help you make it with success. If you prefer not to read it, you are always welcome to use the “Jump to Recipe” button at the top of every blog post, which will skip the content and take you right to the recipe itself.

    2. I am not sure if my 2 zucchini were too big – or what happened, but I had an insane amount of water/liquid in my recipe. So much so I strained it all out at the end. Did this happen to anyone else? Or can this happen if you use too much zucchini/cook it too long? It still tasted good, I was just alarmed at all the extra liquid!

      1. Hi Liz! I’m sorry you had trouble with this recipe. If the pan was overcrowded or you covered it during cooking, that can cause the zucchini to become watery. Overcooking them can also cause this watery response. I’m happy to hear you still enjoyed the dish!

  5. I cannot tell people how wonderful this dish is – just DELISH! I quadrupled the recipe and so we each had a very generous bowl for dinner and then a smaller bowlful in the morning (to which I added a fried duck egg each and a little sriracha because we like things with a kick.) We used the largest amount of recommended chili paste and it was great for us. I recommend getting everything all laid out and organized before starting up the wok because the cooking itself goes very fast (as my partner points out, this is typical of a lot of Asian cooking because fuel is dear.) I wish I had thought to add the squirt of lime you recommended to someone above – oh well, next time! It was already perfect and I will definitely be making this again.5 stars

    1. I’m SO happy that you enjoyed the recipe, Martha! Thank you for sharing this kind review!

  6. Delicious!  We made this last night, I have to admit I was skeptical as I’m really a lover of Pad Thai, but this was easy to prepare and tasted declisious.  The noodles were very similar texture to the rice noodle texture and we loved that this was really all vegetables and a small bit of egg.  We’ll definitely make this again, thank you Erin!5 stars

  7. absolute favorite zoodle recipe I’ve ever come across – perfect for easy college dinner or dinner for my family! highly, highly recommend :)) you don’t even miss the noodle aspect, honestly, it’s super tasty, and as a vegetarian replacing fish sauce with soy sauce was no problem at all5 stars

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