Zoodle Pad Thai Salad

Zoodle Pad Thai | theviewfromgreatisland.com
Spicy Zoodle Pad Thai Salad | theviewfromgreatisland.com

My Zoodle Pad Thai Salad recipe is a refreshing low carb version of the beloved Thai street food, made with spiralized zucchini.

Zoodle Pad Thai Salad is a fresh crunchy take on the classic Thai street food. | theivewfromgreatisland.com

Zoodles (spiralized zucchini noodles) make a fun, and healthy, variation on Pad Thai!

I’m a huge pad Thai fan, I always order it in Thai restaurants and I’ve made it myself lots of times. I decided to try out my new Spiralizer and create a variation of the dish by replacing the traditional rice noodles with ‘zoodles’. I just loved the result, and to be honest I couldn’t really tell much difference between the zucchini and the noodles, this version tasted  exactly like my favorite pad Thai.

 

Zoodle Pad Thai tastes exactly like my favorite pad Thai, except the noodles are made from zucchini! | theviewfromgreatisland.com

I resisted getting a spiralizer for quite some time

But I think all this super hot weather made the thought of veggie noodles sound really enticing. It took me just about a minute to get a big pile of bouncy ‘zoodles’ and to fall in love with my new kitchen toy. The zoodles were surprisingly long and resilient —  I think I expected that they’d be watery and so delicate they’d fall apart, but it’s just the opposite, they look and behave just like regular noodles!

Making spiralized zucchini noodles for Zoodle Pad Thai | theviewfromgreatisland.com

We ate this as a cold salad, and also as a hot dish and loved it both ways, the zoodles hold up well in either case.

A refreshing combination of lime, ginger, garlic and cilantro, along with fish sauce and soy sauce forms the pad Thai flavor base. Mine gets a dose of protein from the tofu, and a great crunch from bean sprouts, water chestnuts, and roasted peanuts.

Healthy, low carb Zoodle Pad Thai Salad | theivewfromgreatisland.com

 

 

See my Spicy Pad Thai for a classic recipe that uses rice noodles, and my Pad Thai recipe for one that includes chicken. They’re all great in their own way.

Stir frying Zoodle Pad Thai | theviewfromgreatisland.com

Print
4.75 from 4 votes

Spicy Zoodle Pad Thai Salad

Zoodle Pad Thai Salad is a refreshing low carb version of the beloved Thai street food, made with spiralized zucchini.
Course main course salad
Cuisine Thai/American
Total Time 30 minutes
Yield 6 servings
Author Sue Moran

Ingredients

  • 3 Tbsp vegetable oil
  • 3 cloves garlic minced
  • 3 Tbsp minced fresh ginger
  • 1 large jalapeno pepper minced, seeds and all
  • 2 large eggs beaten
  • 4 ounces tofu cut in small cubes
  • 6-8 scallions thinly sliced
  • 1 can water chestnuts sliced thinly
  • 2 cups bean sprouts
  • 2 medium zucchini spiralized
  • large handful fresh cilantro leaves chopped

sauce

  • 1/4 cup fresh lime juice about 2 large limes
  • 3 Tbsp fish sauce substitute soy sauce for vegetarian and vegan
  • 2 Tbsp soy sauce
  • 2 Tbsp brown sugar

garnish

  • 1/2 cup roasted peanuts rough chopped
  • more fresh cilantro leaves
  • lime wedges

Instructions

  • Heat the oil in a wok and saute the garlic, ginger and jalapeno for several minutes, stirring constantly. Push them to one side and add the eggs. Scramble them, breaking them up as they cook.
  • Whisk together the sauce ingredients and add to the pan. Heat until it comes to a boil, and then add the tofu, scallions, water chestnuts, bean sprouts, and zoodles. Stir fry for a minute or so, tossing everything really well to distribute the sauce evenly and just barely soften the zoodles. Toss in the cilantro and take off the heat.
  • Serve hot right away, or remove from the pan and refrigerate to serve chilled as a salad. Garnish with lime wedges, chopped peanuts, and fresh cilantro.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

notes:

  • I just barely heated the zucchini noodles through in the wok before taking it off the heat. They can wilt quickly, and I want to retain a little bit of their texture.
  • Fish sauce is a fermented sauce that really gives pad Thai its authentic umami flavor, you’ll find it in the Asian or International section of your store. For a vegan version, use soy sauce.

 

 

 

don’t forget to pin it!

Zoodle Pad Thai Salad pin

 

Used in this post…(the photos are clickable)

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24 Comments

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  • Reply
    Katherine | Omnivore's Cookbook
    July 5, 2016 at 5:15 am

    Looks and sounds like a beautiful dish.

  • Reply
    Laura | Tutti Dolci
    July 3, 2016 at 7:55 pm

    I love these Thai flavors! This is just the salad I crave on hot summer nights :).

  • Reply
    Chris Scheuer
    July 3, 2016 at 7:32 am

    This is my kind of eating! It looks so fresh, vibrant and full of flavor. I love my spriralizer though I forget to pull it out sometimes.

    • Reply
      Sue
      July 3, 2016 at 10:59 am

      I’m just getting to know mine, potatoes are next 🙂

  • Reply
    Robyn @ Simply Fresh Dinners
    July 3, 2016 at 7:07 am

    LOVE this, Sue. And I thought the zoodles would be kinda mushy, too. What a great surprise and I spiralize everything I can get my hands on. It makes the ordinary look special as well.
    I’ve never made Pad Thai Salad at home…crazy! This will remedy that 🙂 Happy 4th!

    • Reply
      Sue
      July 3, 2016 at 10:59 am

      Thanks Robyn, you too!

  • Reply
    Rosemary Wolbert | Sprigs of Rosemary
    July 2, 2016 at 8:33 am

    I love my spiralizer. Mine is an OXO — inexepnsive, easy to store, pretty easy to use. Just a little effort. Great salad,Sue.
    .

  • Reply
    Medeja
    July 2, 2016 at 5:00 am

    Sounds very healthy and looks amazing!

  • Reply
    Sara
    July 1, 2016 at 9:46 pm

    I am kind of obsessed with my spiralizer and this is such a fun way to use zoodles! Can’t wait to try it!

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