Description

Craving a vibrant, healthy take on a classic Thai dish? This Zucchini Pad Thai is your perfect choice! Featuring spiralized zucchini, yellow squash, red pepper, carrots, and onions tossed with pad thai noodles in a tangy, sweet, and spicy sauce, topped with peanuts and fresh herbs, this dish is a delightful blend of crunchy, savory, and zesty flavors.

Ingredients

Pad Thai

Pad Thai Noodles (4 oz): Provide a chewy, classic base.
Zucchini (1 large, spiralized): Offers low-carb, crisp noodles.
Yellow Squash (1, spiralized): Adds mild, tender texture.
Red Pepper (1, spiralized or thinly sliced): Brings sweet crunch.
Yellow Onion (½, spiralized or thinly sliced): Adds savory depth.
Carrots (2, spiralized or thinly sliced): Provide sweet, crunchy texture.
Vegetable Oil (2 Tbsp): For stir-frying.
Peanuts (½ cup, chopped): Add nutty crunch.
Assorted Herbs (1 cup, e.g., cilantro, green onions, basil, torn): Infuse fresh, aromatic flavor.

Sauce

Fish Sauce (3 Tbsp): Adds salty, umami depth.
Brown Sugar (3 Tbsp): Brings sweet balance.
Vegetable Broth (3 Tbsp): Thins sauce and adds savory notes.
Rice Vinegar (2 Tbsp): Provides tangy acidity.
Soy Sauce (1 Tbsp): Enhances umami flavor.
Chili Garlic Sauce (1 Tbsp): Adds spicy kick.

Substitutions and Variations

Pad Thai Noodles: Swap with rice noodles, gluten-free noodles, or extra zucchini noodles for keto.
Zucchini/Yellow Squash: Replace with cucumber or daikon radish noodles.
Fish Sauce: Use vegan fish sauce or extra soy sauce for vegan.
Brown Sugar: Swap with coconut sugar or sugar-free sweetener for keto (~2–3g net carbs per serving).
Soy Sauce: Use tamari or coconut aminos for gluten-free.
Peanuts: Replace with cashews, almonds, or omit for nut-free.
Keto Adjustment: Omit pad thai noodles and brown sugar, use sugar-free sweetener and extra zucchini noodles (~2–3g net carbs per serving).
Gluten-Free Version: Use gluten-free noodles and tamari or coconut aminos.
Vegan Version: Swap fish sauce with vegan fish sauce or soy sauce.
Spicy Version: Increase chili garlic sauce to 2 Tbsp or add a sliced Thai chili

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prep the Noodles

Place 4 oz pad thai noodles in a bowl of cold water to soak until softened (about 10 minutes).

Tip: Check noodles for softness; they should be pliable but not mushy.

Step 2: Prep the Vegetables

Spiralize or thinly slice 1 large zucchini, 1 yellow squash, 1 red pepper, ½ yellow onion, and 2 carrots into noodle-like shapes.

Tip: Use a spiralizer for uniform veggie noodles; pat dry to remove excess moisture.

Step 3: Make the Sauce

In a small bowl, whisk together 3 Tbsp fish sauce, 3 Tbsp brown sugar, 3 Tbsp vegetable broth, 2 Tbsp rice vinegar, 1 Tbsp soy sauce, and 1 Tbsp chili garlic sauce until combined.

Tip: Whisk thoroughly to dissolve sugar; taste and adjust spice or sweetness as needed.

Step 4: Stir-Fry the Vegetables

Heat 1 Tbsp vegetable oil in a large skillet or wok over medium-high heat.
Add spiralized vegetables and stir-fry with tongs for 60 seconds.
Transfer to a dish and set aside.

Tip: Stir-fry quickly to keep veggies crisp; avoid overcooking to maintain texture.

Step 5: Cook the Noodles and Combine

Add another 1 Tbsp vegetable oil to the skillet.
Drain the softened noodles and add to the hot pan. Stir-fry for 1 minute, tossing with tongs.
Pour in the sauce and stir-fry for 1–2 minutes until the sauce thickens and coats the noodles.
Return the vegetables to the skillet, toss to combine, and remove from heat.
Stir in ½ cup chopped peanuts and 1 cup torn herbs (cilantro, green onions, basil).

Tip: Toss gently to avoid breaking veggie noodles; work quickly to keep sauce from over-reducing.

Step 6: Serve

Serve immediately, garnished with extra herbs or peanuts if desired.

Tip: Serve hot for the best flavor; offer extra chili garlic sauce for spice lovers.