Low-Carb Zucchini Pad Thai

This vibrant zucchini pad thai transforms the classic noodle dish into a lighter, veggie-packed meal without sacrificing any of the bold flavors. The spiralized zucchini replaces traditional rice noodles for a fresh twist on this Thai favorite.

I first created this recipe when trying to reduce carbs but still craving my favorite takeout dish. The zucchini noodles surprised everyone at my table and now it's requested more often than the traditional version.

Ingredients

• Zucchini: Provides the perfect noodle substitute with a mild flavor that absorbs the sauce beautifully while adding nutritional value
• Fresh lime juice: Brings essential brightness that balances the savory elements
• Hoisin sauce: Delivers that authentic umami flavor foundation you expect in pad thai
• Chili sauce: Adds customizable heat level for your preference
• Honey or brown sugar: Provides the subtle sweetness that makes pad thai so irresistible
• Peanuts: Add essential crunch and texture contrast against the tender zucchini
• Cilantro and green onions: Bring fresh herbaceous notes that elevate the final dish

Step-by-Step Instructions

Scramble the Egg:

Heat a teaspoon of oil in your skillet over medium low heat until it shimmers but doesn't smoke. Add the egg and gently scramble until just set but still tender. The egg should be fully cooked but not dry or browned. Remove from the pan and set aside to prevent overcooking.

Create the Sauce:

In a bowl whisk together garlic lime juice soy sauce chili sauce honey and hoisin sauce until thoroughly combined. This homemade sauce is the heart of the dish with its perfect balance of sweet sour salty and spicy elements.

Cook the Sauce:

Return the pan to medium heat and add the remaining tablespoon of oil. Pour in your whisked sauce mixture and allow it to simmer for two minutes letting the flavors meld together. The aroma will become increasingly fragrant as the garlic cooks.

Thicken the Sauce:

Stir in the flour and water mixture continuing to whisk to prevent lumps. Cook for about three minutes until the sauce thickens enough to coat the back of a spoon. The thickness is crucial for properly coating the zucchini noodles.

Cook the Zucchini:

Add the spiralized zucchini to the pan tossing gently to evenly coat with sauce. Cook for only two to three minutes until the zucchini is tender but still has some bite. Overcooking will result in soggy noodles.

Finish the Dish:

Return the scrambled egg to the pan folding it gently into the noodles. Garnish generously with chopped peanuts and fresh herbs before serving immediately while still hot.

Pin it

I particularly love the versatility of the sauce in this recipe. My family discovered that doubling the sauce portion and keeping it in the fridge means we can throw together this meal in minutes on busy weeknights with whatever vegetables we have on hand.

Protein Additions

This zucchini pad thai serves as an excellent base for adding your favorite proteins. Thinly sliced chicken breast or thigh can be sautéed before adding the sauce. Shrimp cooks quickly and pairs beautifully with the flavors. For vegetarian options consider adding firm tofu cubes that have been pressed and pan fried until crispy on the outside. Whatever protein you choose cook it first and set aside then add back with the egg in the final step.

Storage Tips

Zucchini noodle pad thai is best enjoyed immediately after cooking but can be stored for later enjoyment. If planning leftovers consider slightly undercooking the zucchini as it will continue to soften when reheated. Store in an airtight container in the refrigerator for up to two days. When reheating add a splash of water and heat gently in a pan rather than using a microwave for best texture results. The peanuts and fresh herbs should be added just before serving for maximum crunch and flavor.

Spiralizing Success

For the best zucchini noodles choose medium sized zucchini that are firm and straight. Extra large zucchini tend to have more seeds and water content which can make soggy noodles. No spiralizer? No problem. You can use a vegetable peeler to create wide ribbons or a julienne peeler for thinner strands. For longer noodles try cutting the zucchini in half widthwise before spiralizing. Pat the noodles dry with paper towels after spiralizing to remove excess moisture and ensure a perfect texture in your finished dish.

Pin it

Frequently Asked Questions

→ Can I use regular noodles instead of zucchini?

Yes, you can substitute zucchini noodles with rice noodles or any noodle of your choice. Adjust cooking time accordingly.

→ How do I spiralize zucchini for this dish?

Use a spiralizer or handheld julienne peeler to create long zucchini noodles. Alternatively, pre-spiralized zucchini noodles can often be purchased at grocery stores.

→ What can I use instead of hoisin sauce?

If you don’t have hoisin sauce, you can use a mix of soy sauce and a dash of peanut butter or brown sugar to achieve a similar flavor profile.

→ Can this dish be made vegan?

To make this dish vegan, substitute the egg with scrambled tofu and use maple syrup or agave in place of honey.

→ Are there any garnish alternatives?

If you don’t have peanuts, try using sesame seeds or cashews. You can also swap cilantro with fresh parsley or omit garnishes entirely.

→ How do I prevent zucchini noodles from getting soggy?

Cook the zucchini noodles briefly (2-3 minutes) to keep them tender but not overly soft. Avoid salting them before cooking to reduce excess moisture release.