Go Back
Pad Thai is a beloved Thai dish known for its delightful combination of flavors and textures, making it a staple in many households and restaurants worldwide. Traditionally made with rice noodles, this dish offers a savory, sweet, and slightly tangy experience that tantalizes the taste buds. However, with the growing emphasis on healthier eating, innovative adaptations of classic recipes are emerging.

Quick Bowl of Joy: Zoodle Pad Thai

Looking for a fresh and vibrant dish to brighten your spring brunch? This Quick Zoodle Pad Thai is your answer! Made with spiralized zucchini, it's a light and healthy twist on the classic recipe, offering a creamy and savory flavor profile that's perfect for any occasion. With just 30 minutes of prep time, it's a delightful option for easy weeknight dinners or festive gatherings. Try it tonight, and save this recipe for a delicious springtime treat!
Print Recipe Pin Recipe

Ingredients
  

3 medium zucchinis, spiralized into noodles (zoodles)

1 cup cooked chicken breast, sliced or shredded (or tofu for vegetarian option)

2 cloves garlic, minced

2 large eggs, lightly beaten

1 medium bell pepper, sliced (red or yellow for sweetness)

½ cup shredded carrots

3 green onions, thinly sliced

¼ cup peanuts, chopped (plus extra for garnish)

3 tablespoons tamari or soy sauce

1 tablespoon fish sauce (optional)

1 tablespoon lime juice

1 tablespoon peanut butter

1 teaspoon chili paste or sriracha (adjust for spice preference)

Fresh cilantro, for garnish

Instructions
 

Prepare the Zoodles: Start by spiralizing the zucchinis into zoodles using a spiralizer. If you don’t have one, you can also use a vegetable peeler to create thin strips. Set aside.

    Cook the Eggs: In a large skillet or wok, heat a tablespoon of oil over medium heat. Pour in the beaten eggs and scramble until just set. Remove from skillet and set aside.

      Sauté Vegetables: In the same skillet, add another tablespoon of oil (if needed) along with the minced garlic and sliced bell pepper. Sauté for about 2-3 minutes until fragrant and peppers are slightly softened.

        Combine Ingredients: Add the shredded chicken (or tofu), carrots, and zoodles to the skillet. Toss everything together well. You may want to cook for an additional 2-3 minutes until the zoodles are tender but still firm (al dente).

          Make the Sauce: In a small bowl, whisk together the tamari (or soy sauce), fish sauce (if using), lime juice, peanut butter, and chili paste/sriracha. Pour the sauce over the zoodle mixture, stirring well to evenly coat everything.

            Add Eggs and Green Onions: Gently fold in the scrambled eggs and half of the green onions. Cook for another minute to allow the flavors to meld.

              Serve: Transfer to serving bowls, topping each bowl with chopped peanuts, remaining green onions, and fresh cilantro for garnish. For an extra kick, drizzle with additional chili paste or sriracha if desired.

                Enjoy: Dig in and enjoy your Quick Bowl of Joy!

                  Prep Time, Total Time, Servings:

                    15 minutes | 25 minutes | 4 servings