Vegetarian Pad Thai with Zoodles

This Vegetarian Pad Thai 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.com | @wellplated

This recipe is sponsored by Pick ‘n Save.

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.com | @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.

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.com | @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.

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

I shopped for my zucchini at Pick ‘n Save, my local Kroger-affiliated grocery store. Pick ‘n Save is the largest buyer of Wisconsin produce in the state, and I love knowing that my purchases are supporting local farms. Since I’m not able to make it to the farmers market most weekends, shopping at Pick ‘n Save gives me a convenient, anytime option to contribute to my community.

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.com | @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.

For a step-by-step of how to make this Vegetarian Pad Thai recipe, watch this short video:

Tools I used to make this recipe:

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Vegetarian Pad Thai with Zoodles

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

Yield: 2 servings

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Ingredients:

FOR THE SAUCE:

  • 2 tablespoons fish sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon low-sodium soy sauce (or tamari to make gluten free)
  • 1 tablespoon honey
  • 1–3 teaspoons chili garlic sauce, Sriracha, or hot sauce of choice

FOR THE VEGETARIAN PAD THAI:

  • 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 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

Directions:

  1. 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.
  2. 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.
  3. 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; replace the fish sauce with soy sauce or tamari, and omit the eggs or substitute them for extra edamame.
All images and text ©/Well Plated.

Nutrition Information

Serving Size: 1 (of 2)

  • Amount Per Serving:
  • Calories: 290 Calories
  • Total Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 186mg
  • Sodium: 2136mg
  • Carbohydrates: 33g
  • Fiber: 6g
  • Sugar: 23g
  • Protein: 17g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

I am sharing this post in partnership with Pick ‘n Save. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

32 comments

  1. OMG…this looks AMAZING!!

  2. Lexi @Lexi'scleankitchen Reply

    Love the flavors in this! I have so much zucchini and cannot wait to make this! The sauce looks so so good!

  3. Want to dive head first into this healthy plate!!

  4. This is just so beautiful and HEALTHY!!!!

  5. I love pad Thai and zoodles!! I don’t know why I never thought to combine them. I just got giant zucchinis from my co workers garden so I will definitely have to make this. 

  6. My husband is OBSESSED with pad Thai! I SO cannot wait to make this for him!

  7. So in love with this one!

  8. Ohh Tomorrow, I WILL make this tomorrow!!!

  9. I have some beautiful zucchini from the market yesterday, plus a few from the neighbor’s garden. I am SO making zoodles this week. This recipe looks PERFECT!

  10. This sounds good, but I’m surprised that after spending time in Thailand eating their Pad Thai, I am very surprised that you did not include either tamarind paste or lime juice in the sauce.  Maybe they make it differently outside of Bangkok and/or Phuket?

    • Hi Susan! This is definitely an at-home adaptation for Pad Thai based on ingredients that are most widely available in US grocery stores, vs. exactly the way Pad Thai is prepared in Thailand. If you prefer, you can definitely use lime juice instead of the rice vinegar in the sauce. Personally, I like to use rice vinegar in the sauce, then hit the noodles with a squirt of lime at the end. I hope you enjoy the recipe if you do try it!

  11. the best of both worlds! Thai and summer veggies. You speaka my foodie language

    Rating: 4
  12. hey girl- yummy!!

  13. Erin, I saw this on instagram and was drooling. Looks fantastic!

  14. I love how fresh and flavorful this looks!!

  15. This is seriously stunning. I wish I was having dinner at your house!!!

  16. This was great! My daughter and I truly enjoyed it. Proudly I used a zucchini from my own garden (first time growing them!) Thank you

    • HOORAY Maria! I’m so glad the recipe was a hit. How exciting to be growing your own zucchini! I hope you have many more successful harvests in the future. :)

  17. This  was super easy to make. I did after a few bites feel like it needed something else so I added in a tiny but of Teddie’s Smooth Peanut Butter. Granted it bumped up the calories and fat, but IMO it was totally worth it and a yummy addition. Thanks for the recipe! 

    Rating: 4
  18. Looks good but, for future reference, anything with fish sauce is NOT vegetarian. :-(

    • Hi Mary Lou! I actually have quite a few friends who consider themselves vegetarian but still eat fish sauce. It’s totally personal preference, and if you prefer not to eat fish sauce, you can swap it for soy sauce. I hope that helps and that you enjoy the recipe!

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