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.

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



  • 2 tablespoons fish sauce*
  • 1 ½ 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


  • 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
  • ½ cup shelled edamame
  • 2 large green onions (or 3 small green onions), finely chopped
  • ¼ cup finely chopped peanuts
  • ¼ 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); replace the fish sauce with soy sauce or tamari (to make sure it is vegetarian), and omit the eggs or substitute them for extra edamame.
  • **A note on fish sauce: fish sauce does contain some fish, so if you are making this recipe for someone who does not eat any fish products, replace it with soy sauce or tamari.


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

  2. 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. 

  3. 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!

  4. 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?

    1. 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!

  5. 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

    1. 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. :)

  6. 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! 5 stars

    1. Jenn, I’m so glad you enjoyed the recipe! Thanks for taking the time to share this review and your tweak!

    1. 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!

    2. This was my exact thought when I saw the fish sauce ingredient. It’s not vegetarian. Although some people have exceptions to their vegetarian diet, in my opinion this recipe probablh shouldn’t be called vegetarian. In my experience my body isn’t used to processing the animals and I get physically sick. No fun.

      1. Hi Sarah, though I do have friends who consider themselves vegetarian and still eat fish sauce, I know that other people may not necessarily have those exceptions, so I included notes about omitting it below the recipe. I certainly never intended the recipe to be deceptive, and you can omit the fish sauce or use a little extra soy sauce as specified in the notes!

        1. Hey! I appreciate that you’re being inclusive and trying to include recipes that can be made vegetarian or vegan! And it’s great that you have friends who are trying to reduce their animal product intake! Serious kudos to all of you! And I definitely appreciate that there can be a spectrum when it comes to “vegetarian” or “vegan.” Your friends would be considered “pescatarian” by the broader plant-based community, meaning that they avoid meat and gelatin but still consume fish and other seafoods. I believe that there is no “correct” way for anyone to eat and I think that labels can be really off-putting for people trying their best. If you would like to avoid comments on foods not being totally vegetarian or vegan, I would maybe remove vegetarian from the title, as it did feel a little misleading since you have to make a substitution on the recipe just to make it vegetarian. Or include a link to a plant-based fish sauce alternative, disclaimer that fish sauce may not be considered vegetarian for many people, or list a common pantry item that could be subbed for the fish sauce. I know it can be annoying to keep everything straight and I really appreciate you taking the time to read my comment. I, myself, try to eat mostly vegan and I just made something very similar at home- I used a combination of peanut butter, soy sauce, sriracha, lime juice, garlic, toasted sesame seed oil, and a bit of water for my sauce.  I have not added edamame to mine and I think that’s a great idea! Thank you!!

          1. Hi Sydny! Thanks for sharing this concern, and I can see your perspective. I titled this vegetarian because I didn’t want someone who is vegetarian to miss out on the recipe when the fish sauce is such an easy swap and to be honest, my friends (and many readers I’ve heard from!) who are technically pescatarian refer to themselves as vegetarian anyway. I do agree that it’s important for everyone to do what works best for them. Thanks for sharing your sauce combination too. It sounds delicious!

  7. Made this tonight for dinner and it was just delicious! So nice when healthy can taste so good. Side note; this website, in general, is a lifesaver!5 stars

    1. Lisa, thanks so much for taking the time to leave this wonderful review! I’m so happy to hear you enjoyed the dish, and I’m so grateful for your kind words about my site as well!

    1. Hi Annie! I included notes about omitting it below the recipe. You can use a little extra soy sauce as specified in the notes!

  8. 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

  9. 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

  10. 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.

  11. 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!

  12. 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!

  13. 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

  14. 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