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.
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.
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.
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.
More Thai Recipes
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.