Lorenzo Devereaux
This Zucchini Pad Thai is a fresh, healthy twist on the beloved Thai classic, offering all the bold flavors you love without the carb-heavy noodles. Perfect for a weeknight dinner or a quick lunch, this dish balances tangy lime, savory peanut sauce, and a gentle kick of spice with tender-crisp zucchini noodles. It’s light yet satisfying, making it an excellent choice for anyone watching their carbs but craving something hearty and flavorful.
The best part? It comes together in less than 30 minutes, making it ideal for busy schedules. Whether you’re following a low-carb lifestyle, eating gluten-free, or just looking to pack in more veggies, this Zucchini Pad Thai will win you over with its vibrant taste and fresh ingredients.
What Kind of Zucchini Should I Use?
For the best results, use firm, medium-sized zucchini. They spiralize easily, hold their shape when cooked, and won’t become mushy in the sauce. Larger zucchinis tend to have more seeds and water content, which can make the dish soggy.
Ingredients for the Zucchini Pad Thai Low Carb
- Zucchini: The star of the dish, serving as a light, low-carb noodle substitute.
- Peanut Butter or Almond Butter: Gives the sauce its creamy, nutty depth.
- Soy Sauce or Coconut Aminos: Adds umami flavor while keeping things gluten-free if needed.
- Garlic: Brings warmth and aromatic depth to the sauce.
- Lime Juice: Brightens the entire dish with fresh acidity.
- Eggs: Adds protein and that classic Pad Thai texture.
- Crushed Peanuts: A crunchy, salty topping that completes the dish.
- Fresh Cilantro: Adds a burst of herbal freshness.
- Red Pepper Flakes or Chili Paste: Gives the Pad Thai its signature kick of heat.
How To Make the Zucchini Pad Thai Low Carb
Step 1: Prepare the Zucchini Noodles
Wash and spiralize the zucchini into noodles. Pat them dry with paper towels to remove excess moisture and prevent the dish from turning watery when cooked.
Step 2: Make the Sauce
In a small bowl, whisk together peanut butter, soy sauce (or coconut aminos), lime juice, minced garlic, and a pinch of red pepper flakes. Adjust the thickness with a tablespoon of warm water if needed.
Step 3: Cook the Eggs
Heat a large skillet or wok over medium heat. Add a small amount of oil, then scramble the eggs until just set. Remove from the skillet and set aside.
Step 4: Sauté the Zucchini Noodles
In the same skillet, add a bit more oil if necessary. Toss the zucchini noodles for 2–3 minutes until just tender but still slightly crisp.
Step 5: Combine Everything
Return the cooked eggs to the skillet, pour in the prepared sauce, and toss everything together until evenly coated. Cook for another 1–2 minutes to warm through.
Step 6: Garnish and Serve
Plate the Pad Thai and top with crushed peanuts, fresh cilantro, and extra red pepper flakes or chili paste if you like it spicy. Serve immediately with lime wedges on the side.
Serving and Storing Zucchini Pad Thai Low Carb
This dish is best enjoyed fresh, as zucchini noodles tend to release water if stored too long. However, if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium heat to avoid making the noodles mushy.
For meal prep, keep the sauce and zucchini noodles separate until you’re ready to eat. This way, the noodles stay firm and fresh.
What to Serve With Zucchini Pad Thai Low Carb?
1. Thai Cucumber Salad
A refreshing and crunchy side that balances the savory richness of the Pad Thai.
2. Grilled Chicken Skewers
Adds extra protein and pairs perfectly with the peanut sauce flavors.
3. Spicy Thai Shrimp
For seafood lovers, this adds a punch of flavor and makes the meal heartier.
4. Steamed Edamame
Light and protein-packed, great for a healthy snack on the side.
5. Coconut Jasmine Rice
For those not strictly low-carb, this soft coconut-infused rice complements the sauce beautifully.
6. Asian Slaw
Crisp and tangy, adding another layer of texture to the meal.
7. Miso Soup
A warm and comforting addition for cooler evenings.
Want More Low-Carb Dinner Ideas?
If you love this Zucchini Pad Thai, you might also enjoy these flavorful and satisfying low-carb dishes:
• Cajun Shrimp with Garlic Butter Sauce – A rich, buttery seafood delight with a spicy kick.
• Keto Crack Chicken – Creamy, cheesy, and absolutely addictive.
• Low Carb Chicken Casserole – A comfort-food classic, but keto-friendly.
• Cabbage Fat Burning Soup – A light and nutritious soup perfect for meal prep.
• Roasted Broccoli and Sweet Potatoes – A simple yet flavorful roasted veggie side dish.
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I’d love to hear how yours turned out! Did you make it extra spicy or add chicken or shrimp? Share your tweaks in the comments below so we can swap ideas and inspire each other.
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Zucchini Pad Thai Low Carb
Equipment
- Spiralizer
- Skillet or Wok
- Mixing Bowl
Ingredients
Ingredients
- 2 medium zucchini spiralized
- 2 tablespoons peanut butter or almond butter
- 2 tablespoons soy sauce or coconut aminos
- 2 cloves garlic minced
- 2 tablespoons lime juice
- 2 large eggs
- 2 tablespoons crushed peanuts
- 2 tablespoons fresh cilantro chopped
- 0.25 teaspoon red pepper flakes or chili paste
- 1 tablespoon cooking oil
Instructions
- Wash and spiralize zucchini, then pat dry.
- Whisk peanut butter, soy sauce, lime juice, garlic, and red pepper flakes; thin with warm water if needed.
- Scramble eggs in a skillet with oil until set; remove and set aside.
- Sauté zucchini noodles for 2–3 minutes until tender-crisp.
- Return eggs, add sauce, toss to coat, and cook 1–2 more minutes.
- Top with crushed peanuts, cilantro, and extra spice if desired.