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Pad Thai is a beloved dish that has captured the hearts and taste buds of food enthusiasts around the world. Originating from Thailand, this stir-fried noodle dish is traditionally made with rice noodles, a medley of proteins, vegetables, and a savory-sweet sauce that combines tamarind, fish sauce, and a hint of lime. Its popularity is no surprise; it’s a comforting yet vibrant meal that perfectly balances flavors and textures, making it a staple in Thai cuisine.

Zucchini Noodle Pad Thai Bowls

Discover a fresh and healthy twist on a classic favorite with Zesty Zucchini Noodle Pad Thai Bowls. This gluten-free dish swaps traditional rice noodles for zucchini noodles, maintaining all the beloved flavors of Pad Thai while significantly reducing calories and carbs. Packed with vibrant vegetables and a savory-sweet sauce, this quick meal is perfect for weeknight dinners or impressing guests. Experience comfort food with a nutritious spin that is as delicious as it is beautiful!
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Ingredients
  

4 medium zucchinis

1 cup cooked rice noodles

1 cup bean sprouts

1/2 cup shredded carrots

1/4 cup chopped green onions (plus more for garnish)

3 cloves garlic, minced

2 large eggs, lightly beaten

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons peanut butter

1 tablespoon fish sauce (or soy sauce for vegetarian/vegan)

1 tablespoon lime juice

1 tablespoon brown sugar

1 tablespoon sesame oil

1/4 cup crushed peanuts (for garnish)

Fresh cilantro (for garnish)

Sriracha (optional, for serving)

Instructions
 

Prepare the Zucchini Noodles: Use a spiralizer or a vegetable peeler to create zucchini noodles. Place them in a colander and sprinkle with a little salt. Let them sit for about 15 minutes to draw out excess moisture, then pat dry with a kitchen towel.

    Cook the Rice Noodles: If not already prepared, cook the rice noodles according to package instructions. Drain and set aside.

      Make the Sauce: In a small bowl, whisk together the soy sauce, peanut butter, fish sauce, lime juice, and brown sugar until smooth. Set the sauce aside.

        Stir-Fry the Vegetables: In a large skillet or wok, heat the sesame oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shredded carrots and cook for another 2-3 minutes until slightly softened.

          Add the Zucchini Noodles: Toss the zucchini noodles into the skillet, stirring frequently for about 2-3 minutes until they are just tender but still slightly crisp.

            Scramble the Eggs: Push the zucchini noodles to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked. Once cooked, mix the scrambled eggs with the zucchini noodles.

              Combine Everything: Add the cooked rice noodles, bean sprouts, and the sauce to the skillet. Toss everything together until well combined and heated through, about 2-3 minutes.

                Serve: Divide the Zucchini Noodle Pad Thai into serving bowls. Top with chopped green onions, crushed peanuts, and fresh cilantro. Drizzle with Sriracha if desired for an extra kick.

                  Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings