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Zucchini Noodle Pad Thai

Who loves Thai food? ME!!!! I can’t get enough Thai food. Our whole week this week was planned with Thai inspired meals. I’m really excited about my Christmas gift to myself, a vegetable spiralizer, so we replaced noodles with zucchini.

Tyler told me this could be the best meal I’ve made so far!

Serves: 4


  • 1 pound shrimp
  • 4 medium or two large zucchini
  • 3 stalks green onion
  • 2 tbsp. avocado oil
  • 1 bell pepper
  • 2 eggs
  • 3 cloves garlic, minced
  • 4 cups bean sprouts
  • 1/2 cup cilantro
  • 1 lime, sliced
  • 1/4 cup rice vinegar
  • 3 tbsp. fish sauce
  • 4-5 tbsp. ketchup
  • 1 tsp. chili powder
  • 3 tsp. garlic child sauce


In a small bowl combine ingredients for the sauce (vinegar, fish sauce, ketchup, brown sugar, chili powder, chili garlic sauce), then set aside. Cut the zucchini into noodles by using a vegetable spiralizer tool. Heat a large pan over medium-high heat. Add avocado oil (save the other half for later). Then add zucchini noodles and cook for 2-3 minutes or until the zucchini noodles are tender. Don’t overcook the noodles; you want them to be a little bit crunchyLet the noodles rest for about 3 minutes allowing as much moisture as possible to release. Remove the noodles from the pan and drain any excess water.

Carefully wipe the same pan to remove the excess water, and then re-heat the pan on medium high heat. Add the remaining olive oil and garlic. Cook the garlic until soft, about 30 seconds. Add the shrimp and cook until shrimp is tender and cooked through, approx. 3 minutes. Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetable until the egg is completely cooked. Add the zucchini noodles back into the pan, and then add the sauce. Cook for about a few more minutes or until the zucchini noodles are heated through. Stir in the bean sprouts. Serve the warm zucchini pad Thai noodles cilantro, and lime wedges.

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