Zucchini Noodle Pad Thai offers a lighter, gluten-free twist on the classic Thai street food favorite by using spiralized zucchini instead of rice noodles.
The dish combines tender shrimp, crunchy peanuts, and a tangy homemade tamarind sauce to create bold, balanced flavors.
This recipe comes together quickly, making it perfect for a healthy weeknight dinner that's both satisfying and easy to prepare.
Why You’ll Love This Recipe
- Swapping traditional noodles with spiralized zucchini greatly reduces calories and carbs while maintaining texture and flavor.
- The homemade tamarind sauce replicates authentic Pad Thai flavor with balanced sweet, sour, and salty notes.
- quick cooking shrimp ensures tender protein without drying out, and the peanuts add a satisfying crunch that is classic to the dish.
Zucchini Noodle Pad Thai
This gluten-free Zucchini Noodle Pad Thai is a fresh, flavorful dish featuring spiralized zucchini, succulent shrimp, crunchy peanuts, and a tangy tamarind sauce.
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 medium zucchinis, spiralized (about 6 cups noodles)
- 1 lb (450g) medium shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 2 large eggs, lightly beaten
- 1/4 cup (60 ml) tamarind paste
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup (50g) roasted peanuts, chopped
- 2 green onions, sliced
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1 lime, cut into wedges for serving
Instructions
- Prepare the zucchini noodles and sauce Spiralize the zucchinis and set aside. In a small bowl, combine tamarind paste, fish sauce, brown sugar, lime juice, and crushed red pepper flakes (if using). Stir until sugar dissolves and set aside.
- Cook the shrimp Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook until they turn pink and are cooked through, about 2-3 minutes per side. Remove shrimp and set aside.
- Scramble the eggs Add another tablespoon of oil to the skillet. Pour in the beaten eggs and cook, stirring gently until just set but still soft. Remove eggs and set aside with shrimp.
- Cook the zucchini noodles Add zucchini noodles to the skillet and stir-fry for 2-3 minutes until just tender but not mushy.
- Combine and finish the dish Return shrimp and eggs to the pan with zucchini noodles. Pour the tamarind sauce over and toss quickly to combine and heat through, about 1-2 minutes.
- Serve Divide Pad Thai among plates. Sprinkle chopped peanuts, green onions, and cilantro on top. Serve with lime wedges for squeezing over.
Helpful Tips
- Use a spiralizer or vegetable peeler to create uniform zucchini noodles for even cooking.
- Do not overcook the zucchini noodles, as they can release excess water and become soggy.
- Ensure shrimp are fully cooked to an internal temperature of 145°F (63°C) for food safety.
- If tamarind paste is unavailable, a mix of lime juice and a small amount of soy sauce can be a substitute, but the flavor will differ.
- For a vegetarian version, replace shrimp with tofu and use soy sauce instead of fish sauce.
Storage and Make-Ahead
Store leftover Pad Thai in an airtight container in the refrigerator for up to 2 days.
Reheat in a skillet over medium heat until warmed through, adding a splash of water if needed to loosen the noodles.
Do not freeze zucchini noodles, as they may become mushy upon thawing.
Frequently Asked Questions
Can I make zucchini noodles without a spiralizer?
Yes, you can use a vegetable peeler or julienne peeler to create thin strips resembling noodles.
Is this Pad Thai gluten-free?
Yes, this recipe is gluten-free as it uses zucchini noodles and tamarind paste, which typically contain no gluten. Always check labels for fish sauce and tamarind paste to be certain.
Can I use other proteins instead of shrimp?
Certainly, chicken breast, tofu, or even thinly sliced beef can be used as alternatives to shrimp.
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