Vibrant Zucchini Noodle Pad Thai (Low-Carb & Gluten-Free)

I’ve perfected this lighter version of the classic Thai street food favorite, replacing traditional rice noodles with fresh zucchini. After extensive testing, I’ve found that the key to perfect “zoodles” lies in proper preparation and a perfectly balanced peanut sauce that rivals any traditional Pad Thai.

Why You’ll Love This Recipe

This healthier spin on Pad Thai delivers all the beloved flavors of the classic dish while being low-carb, gluten-free, and packed with vegetables. The homemade peanut sauce is the game-changer here.

Ingredients

For the Zoodles

• 3 medium zucchini, spiralized
• 1 red bell pepper, thinly sliced
• 2 medium carrots, julienned
• 2 green onions, sliced
• 1 cup bean sprouts
• ¼ cup fresh cilantro, chopped
• 2 tablespoons avocado or coconut oil

For the Peanut Sauce

• ⅓ cup natural peanut butter
• 3 tablespoons coconut aminos (or tamari)
• 2 tablespoons lime juice
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1-2 tablespoons water to thin

For Garnish

• ½ cup roasted peanuts, roughly chopped
• Fresh lime wedges
• Fresh cilantro
• Sriracha sauce (optional)
• Red pepper flakes (optional)

Step-by-Step Instructions

Preparing the Zoodles

1. Spiralize zucchini using the medium blade
2. Place zoodles in a colander, sprinkle with salt
3. Let drain for 20 minutes to remove excess moisture
4. Pat dry with paper towels

Making the Peanut Sauce

1. Whisk together peanut butter, coconut aminos, lime juice, rice vinegar
2. Add sesame oil, honey, garlic, and ginger
3. Thin with water to desired consistency
4. Taste and adjust seasonings

Final Assembly

1. Heat oil in large skillet over medium-high heat
2. Add bell peppers and carrots, stir-fry 2-3 minutes
3. Add zoodles, cook 2-3 minutes until just tender
4. Pour sauce over vegetables, toss to coat
5. Add bean sprouts and green onions
6. Cook 1-2 minutes more
7. Garnish with peanuts, cilantro, lime

Pro Tips for Perfect Results

• Don’t skip salting the zoodles – it’s crucial for texture
• Don’t overcook – zoodles should be al dente
• Make extra sauce – it keeps well and works on everything
• Use a high-heat oil to prevent burning
• Prep all ingredients before cooking – this dish moves fast!

Nutritional Information

Per serving (serves 4):

• Calories: 285
• Protein: 12g
• Carbohydrates: 18g
• Fiber: 6g
• Fat: 21g
• Vitamin A: 110% DV
• Vitamin C: 75% DV
• Iron: 15% DV

Storage & Make-Ahead Tips

• Store sauce separately for up to 1 week
• Prep vegetables up to 2 days ahead
• Best eaten fresh – zoodles release water when stored
• Don’t freeze

Variations

• Add protein: shrimp, tofu, or chicken
• Switch up vegetables: mushrooms, snap peas
• Make it spicier with extra Sriracha
• Use almond butter instead of peanut
• Add edamame for extra protein

This lighter version of Pad Thai has become my go-to for satisfying Thai food cravings without the heavy carbs. The key is treating the zucchini noodles properly – salting them draws out excess moisture, preventing a watery final dish.

The homemade peanut sauce is what makes this dish special. It’s creamy, tangy, and perfectly balanced, coating each strand of zoodle with flavor. Remember not to overcook the vegetables – you want them crisp-tender for the best texture and nutrient retention.

Whether you’re following a low-carb diet or just looking to add more vegetables to your meals, this dish delivers big on flavor while keeping things light and nutritious. It’s perfect for lunch, dinner, or meal prep throughout the week.