Zucchini Noodle Pad Thai – A Light, Flavor-Packed Weeknight Favorite
Pad Thai is a classic for a reason: it’s tangy, sweet, a little spicy, and full of texture. This version keeps all the flavor but swaps rice noodles for fresh zucchini noodles, making it lighter without feeling like a compromise. It cooks fast, uses simple ingredients, and hits that sweet-umami spot that keeps you going back for more.
If you’ve got a spiralizer or even just a peeler, you’re halfway there. It’s the kind of dinner that feels special but fits into a busy weeknight.
Ingredients
Method
- Prep the zucchini noodles: Spiralize the zucchini and place the noodles on a clean towel. Sprinkle lightly with salt and let them sit for 10 minutes to draw out excess moisture. Gently squeeze to remove extra water. This helps prevent soggy Pad Thai.
- Mix the sauce: In a small bowl, whisk fish sauce, tamarind, sugar, soy sauce, and sriracha. Taste and adjust: more sugar for sweetness, more tamarind or lime for tang, more fish sauce for saltiness. Set aside.
- Prep the rest: Mince garlic, slice shallot, bell pepper, and green onions, and pat your protein dry. Crack eggs into a small bowl and beat lightly.
- Cook the protein: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add shrimp/chicken/tofu with a pinch of salt. Cook until just done (shrimp pink, chicken cooked through, tofu lightly golden). Transfer to a plate.
- Scramble the eggs: In the same pan, add a touch more oil if needed. Pour in eggs and scramble gently until just set. Slide them to the plate with the protein.
- Sauté aromatics and veg: Add 1 tablespoon oil to the pan. Add shallot and garlic. Stir for 30–45 seconds until fragrant. Add bell pepper and cook 1–2 minutes until slightly tender but still crisp.
- Add zucchini noodles: Increase heat to high. Add zucchini noodles and toss constantly for 2–3 minutes. You want them heated through but still al dente. Don’t overcook.
- Sauce it up: Return protein and eggs to the pan. Pour in the sauce. Toss quickly to coat everything, cooking 1–2 more minutes. If it looks watery, cook another minute on high, stirring, to reduce.
- Finish with crunch and freshness: Turn off heat. Fold in bean sprouts and half the green onions. Add a small splash of sesame oil if you like. Top with peanuts, remaining green onions, cilantro, and a squeeze of lime.
- Serve: Plate immediately. Add extra chili flakes or sriracha for heat and more lime for brightness.
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What Makes This Special
- Light but satisfying: Zucchini noodles soak up sauce beautifully, so you get bold Pad Thai flavor without the heaviness.
- Fast cooking time: From prep to plate in about 30 minutes, including spiralizing the zucchini.
- Flexible protein: Use shrimp, chicken, tofu, or keep it vegetarian. It all works.
- Balanced flavors: Sweet, sour, salty, and a little heat—just like the classic, but streamlined for home cooking.
- Great textures: Crisp veggies, tender egg ribbons, and crunchy peanuts make every bite interesting.
Shopping List
- Zucchini: 4 medium (spiralized into noodles)
- Protein of choice: 12 oz shrimp (peeled), chicken breast (thinly sliced), or extra-firm tofu (pressed and cubed)
- Eggs: 2 large
- Aromatics: 3 cloves garlic (minced), 1 small shallot (thinly sliced)
- Vegetables: 1 cup bean sprouts, 1 red bell pepper (thin strips), 3 green onions (sliced)
- Herbs and toppings: Fresh cilantro, lime wedges, 1/3 cup roasted peanuts (roughly chopped), red pepper flakes or Thai chilies (optional)
- Cooking oils: Neutral oil (avocado, canola, or peanut oil), plus a touch of sesame oil (optional)
- Pad Thai sauce:
- 3 tablespoons fish sauce (or soy sauce for vegetarian)
- 3 tablespoons tamarind concentrate (or 2 tablespoons lime juice plus 1 tablespoon rice vinegar as a substitute)
- 2–3 tablespoons palm sugar or brown sugar
- 1 tablespoon soy sauce (or tamari)
- 1–2 teaspoons sriracha or chili paste (adjust to taste)
- Optional add-ins: 1/2 cup shredded carrots, 1 tablespoon oyster sauce (skip for vegetarian), 1 teaspoon grated ginger
Step-by-Step Instructions
- Prep the zucchini noodles: Spiralize the zucchini and place the noodles on a clean towel.
Sprinkle lightly with salt and let them sit for 10 minutes to draw out excess moisture. Gently squeeze to remove extra water. This helps prevent soggy Pad Thai.
- Mix the sauce: In a small bowl, whisk fish sauce, tamarind, sugar, soy sauce, and sriracha.
Taste and adjust: more sugar for sweetness, more tamarind or lime for tang, more fish sauce for saltiness. Set aside.
- Prep the rest: Mince garlic, slice shallot, bell pepper, and green onions, and pat your protein dry. Crack eggs into a small bowl and beat lightly.
- Cook the protein: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add shrimp/chicken/tofu with a pinch of salt. Cook until just done (shrimp pink, chicken cooked through, tofu lightly golden). Transfer to a plate.
- Scramble the eggs: In the same pan, add a touch more oil if needed.
Pour in eggs and scramble gently until just set. Slide them to the plate with the protein.
- Sauté aromatics and veg: Add 1 tablespoon oil to the pan. Add shallot and garlic.
Stir for 30–45 seconds until fragrant. Add bell pepper and cook 1–2 minutes until slightly tender but still crisp.
- Add zucchini noodles: Increase heat to high. Add zucchini noodles and toss constantly for 2–3 minutes.
You want them heated through but still al dente. Don’t overcook.
- Sauce it up: Return protein and eggs to the pan. Pour in the sauce.
Toss quickly to coat everything, cooking 1–2 more minutes. If it looks watery, cook another minute on high, stirring, to reduce.
- Finish with crunch and freshness: Turn off heat. Fold in bean sprouts and half the green onions.
Add a small splash of sesame oil if you like. Top with peanuts, remaining green onions, cilantro, and a squeeze of lime.
- Serve: Plate immediately. Add extra chili flakes or sriracha for heat and more lime for brightness.
Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 2 days.
Zucchini noodles release moisture, so expect a bit more liquid on day two.
- Reheating: Reheat in a hot skillet for 2–3 minutes to evaporate extra moisture. Avoid the microwave if possible—it softens the zucchini too much.
- Make-ahead tips: Spiralize zucchini, chop veggies, and mix sauce up to 2 days ahead. Cook fresh for best texture.
- Freezer: Not recommended.
Zucchini noodles get mushy after thawing.
Why This is Good for You
- Lower in carbs, high in volume: Zucchini noodles offer the satisfying feel of a big bowl without the heaviness.
- Protein-packed: Shrimp, chicken, or tofu keep you full and support muscle repair.
- Micronutrient boost: Bell peppers, bean sprouts, green onions, and cilantro add vitamin C, folate, and antioxidants.
- Balanced macros: A smart mix of protein, healthy fats from peanuts, and modest natural sugars from the sauce keeps energy steady.
Common Mistakes to Avoid
- Overcooking the zucchini: It only needs a couple of minutes. Stop while it’s still slightly crisp.
- Skipping the salt-and-squeeze step: Removing excess moisture upfront prevents a watery sauce.
- Using low heat: Pad Thai benefits from high heat for quick cooking and better caramelization.
- Adding all the sauce at once without tasting: Sauces vary in saltiness and sourness. Taste and tweak before you pour.
- Crowding the pan: If your pan is small, cook in batches.
Crowding steams the veg and protein.
Alternatives
- No tamarind on hand: Use lime juice and rice vinegar. A tiny splash of Worcestershire can add depth if you’re not vegetarian.
- Vegetarian/Vegan: Use tofu, swap fish sauce for soy sauce or a vegan fish sauce, and skip the eggs or use a plant-based egg.
- Nut-free: Replace peanuts with toasted pumpkin seeds or sesame seeds for crunch.
- Extra veggies: Add shredded carrots, snap peas, or mushrooms. Keep the pan hot and cook quickly.
- Spice level: For mild, use just a touch of sriracha.
For hot, add Thai chilies or extra chili paste.
- Half-and-half noodles: Mix zucchini noodles with a small amount of cooked rice noodles for a hybrid bowl that’s still lighter.
FAQ
Can I make this without a spiralizer?
Yes. Use a julienne peeler to create thin strips, or a regular peeler to make wide zucchini ribbons. Slice them lengthwise into noodle-like strands.
How do I keep zucchini noodles from getting soggy?
Lightly salt them, let sit for 10 minutes, then squeeze gently.
Cook quickly over high heat and avoid covering the pan, which traps steam.
What protein works best?
Shrimp cooks fast and pairs beautifully with the sauce. Chicken breast or thigh is great too. For vegetarian, extra-firm tofu that’s pressed and seared until golden holds up well.
Is tamarind necessary?
It’s traditional and gives that signature tang.
If you can’t find it, use lime juice plus rice vinegar. It won’t be identical, but it will still taste balanced and delicious.
Can I prepare this ahead for meal prep?
You can prep components (sauce, chopped veggies, spiralized zucchini) ahead, but cook everything right before eating for the best texture. If you must reheat, use a hot skillet to drive off moisture.
What pan should I use?
A large wok or wide skillet works best.
You want plenty of surface area so ingredients sear instead of steam.
How do I make it gluten-free?
Use tamari or a certified gluten-free soy sauce. Double-check your sriracha and other condiments for gluten-free labels.
Final Thoughts
Zucchini Noodle Pad Thai is a weeknight hero: quick, colorful, and full of bright flavor. With a few simple tricks—salting the zucchini, using high heat, and balancing the sauce—you’ll get a dish that feels restaurant-worthy without the fuss.
Keep the toppings generous, the lime flowing, and the noodles just barely tender. It’s a lighter take that still satisfies that Pad Thai craving, any night of the week.
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