Can I make Zucchini Pad Thai without a spiralizer?

Yes. A spiralizer is convenient, but you can still make Zucchini Pad Thai without one. Use a julienne peeler, mandoline with a julienne blade, or a sharp knife to cut the zucchini, yellow squash, and carrots into long, thin strips. Try to keep the vegetable noodles relatively even so they cook at the same rate. Most importantly, avoid cutting the zucchini too thin, as delicate strands can quickly become soft during stir-frying.

How do I keep zucchini noodles from getting watery?

The key is cooking the zucchini noodles quickly over medium-high heat. Zucchini naturally contains a lot of water, and prolonged cooking encourages that moisture to escape into the pan. For this Zucchini Pad Thai, stir-fry the spiralized vegetables for only about 60 seconds before transferring them to a plate. Add them back after the rice noodles and sauce are almost finished. This keeps the vegetables tender-crisp and prevents excess liquid from thinning the Pad Thai sauce.

Can I add chicken, shrimp, or tofu to Zucchini Pad Thai?

Absolutely. Chicken, shrimp, and tofu all work well with Zucchini Pad Thai and can turn it into a more protein-rich meal. Cook your chosen protein separately before preparing the vegetable noodles. Shrimp should be cooked until opaque and properly done, while chicken should reach a safe internal temperature of 165°F (74°C). For tofu, use firm or extra-firm tofu and pan-fry it until the outside develops crisp, golden edges. Return the cooked protein to the pan when you combine the noodles, sauce, and spiralized vegetables.

Easy Zucchini Pad Thai with Fresh Veggie Noodles

Name: Zucchini Pad Thai
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Thai-Inspired
Ingredients: 4 ounces Pad Thai noodles; 1 large zucchini; 1 yellow squash; 1 red bell pepper; 1/2 yellow onion; 2 carrots; 2 tablespoons vegetable oil; 1/2 cup chopped peanuts; 1 cup assorted fresh cilantro, green onions, and basil; 3 tablespoons fish sauce; 3 tablespoons brown sugar; 3 tablespoons vegetable broth; 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 tablespoon chili garlic sauce

Description

Zucchini Pad Thai is a quick and flavorful 20-minute meal made with rice noodles, spiralized zucchini, yellow squash, carrots, red bell pepper, fresh herbs, crunchy peanuts, and a sweet, tangy, savory Pad Thai sauce.

Ingredients

Scale

4 ounces Pad Thai noodles
1 large zucchini
1 yellow squash
1 red bell pepper
1/2 yellow onion
2 carrots
2 tablespoons vegetable oil
1/2 cup chopped peanuts
1 cup assorted fresh cilantro, green onions, and basil
3 tablespoons fish sauce
3 tablespoons brown sugar
3 tablespoons vegetable broth
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon chili garlic sauce

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Instructions

Place the uncooked Pad Thai noodles in a bowl of cold water and allow them to soak while you prepare the vegetables.
Spiralize the zucchini, yellow squash, red bell pepper, yellow onion, and carrots into thin noodle-like strands.
Combine the fish sauce, brown sugar, vegetable broth, rice vinegar, soy sauce, and chili garlic sauce in a small bowl. Whisk until well combined.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the spiralized vegetables and stir-fry with tongs for about 60 seconds. Transfer the vegetables to a plate and set aside.
Add the remaining 1 tablespoon of vegetable oil to the hot pan.
Drain the softened Pad Thai noodles well and add them to the pan. Stir-fry for about 1 minute, tossing frequently with tongs.
Pour the prepared sauce over the noodles and stir-fry for another 1 to 2 minutes, or until the sauce begins to thicken and coat the noodles.
Return the cooked vegetables to the pan and gently toss everything together until evenly combined and heated through.
Remove the pan from the heat. Stir in the chopped peanuts and fresh cilantro, green onions, and basil.
Serve the Zucchini Pad Thai immediately while the vegetables are tender-crisp and the noodles are warm and saucy.

Notes

Do not overcook the spiralized zucchini because it can release excess moisture and make the dish watery.
Prepare all ingredients before heating the pan because the stir-frying process moves very quickly.
Do not oversoak the rice noodles; they will continue to soften while cooking in the skillet.
Chicken, shrimp, crispy tofu, or egg can be added for extra protein.
For a vegetarian version, replace the fish sauce with a vegetarian or vegan fish sauce alternative.
For a gluten-free version, use certified gluten-free rice noodles, tamari, and gluten-free versions of all packaged sauces.
Serve immediately for the best texture, and garnish with extra peanuts, herbs, lime wedges, or chili sauce if desired.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dinner
Method: Stir-Fry
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1 serving
Calories: 711 kcal
Sugar: 32 g
Sodium: 3664 mg
Fat: 33 g
Saturated Fat: 5 g
Unsaturated Fat: 26 g
Trans Fat: 0.1 g
Carbohydrates: 90 g
Fiber: 10 g
Protein: 25 g
Cholesterol: 0 mg