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Tasty Tuesday: Zucchini Noodle Pad Thai

My husband and I recently ate lunch at a local vegan restaurant. He ordered their pad thai and I had their falafel. They were both good, but his was better and I have thought about ever since. Luckily, my father-in-law sent me a veggie spiralizer for Christmas and I have been experimenting with my own version. The "Zoodle" has become pretty popular, but really not that easy to make unless you have a spiralizer. You can use a vegetable peeler, but it is time consuming and you make match stick noodles which are not as fun if you are cooking for kids like me. Pad Thai is also usually a big hit with the kiddos as well making this recipe a sure thing with the younger crowd. Did I mention it is a quick meal to make? Takes less than 30 minutes to make.

This version is not vegan, but can be if you leave out the eggs.


2 eggs

1/4 cup roasted peanuts

1/2 tbsp coconut oil

1 garlic glove ,minced

1 shallot, minced

1 tbsp coconut flour

1 tbsp roughly chopped cilantro plus more for garnsih

1/4 cup match stick carrots

1/4 cup thin sliced radishes

1/4 cup sliced red peppers

tofu drained and cubed or you can use shrimp

2 medium zucchinis spiralized


2 tbsp fresh squeezed lime juice

1 tbsp hoisin sauce

1 tbsp chili garlic sauce

1 tsp honey

Scramble the eggs and set aside, brown the tofu or shrimp in a tablespoon of oil and set aside. Roughly chop the peanuts and set aside. Heat the oil in a large skillet and add the garlic, shallot, pepper, carrots and radishes cook for 2 minutes or until the shallots are soft. Add the sauce and the flour and whisk until the sauce is thick. Add the zucchini noodles and let them cook and absorb the sauce, toss in the eggs and tofu, cook 1 minute more and then serve. Garnish with cilantro, peanuts, and lime wedges and enjoy a super healthy meal you made in a flash!


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