Zucchini Pad Thai

So. I am obsessed with this dish. Why? It somehow manages to make vegetables feel like that satisfying noodle bowl at your nearby neighborhood Thai spot. Even Alex, whom I served this to, was almost convinced they were rice noodles. The noodles are made of zucchini, and they exude brilliance. Processed with VSCOcam with f2 preset

Spiralizers should be in everyone's kitchen. They transform a vegetable from the typical shape to a beautiful pasta substitute. Spiralized veggies Italian style? Sure! Asian style? Why not. Below is my rendition of a zucchini noodle pad thai that will absolutely impress and possibly trick your dinner guests.

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Makes 2 (large) servings


2 medium zucchini, spiralized 2 tablespoons olive oil, divided 1/4 pound peeled and de-veined shrimp 1/4 pound chicken, cut into 1 inch cubes 3 large cloves garlic, minced 1 cup bell pepper, snow peas, broccoli, etc. (The grocery usually has a nice pre-packaged stir fry mix!) 3 green onions, sliced in 1" pieces 2 large eggs 1/3 cup roasted peanuts Cilantro and thai basil (optional)


2 tablespoons rice vinegar 2 tablespoons fish sauce 1 tablespoon low fat peanut butter 1 tablespoon Soy Vey marinade 1/2 teaspoon cayenne pepper or red pepper flakes

1. Combine sauce ingredients in a small bowl. Set aside.

2. Use a spiralizer to cut zucchini into thin noodle-shapped ribbons.

3. Heat a large wok on medium-high heat. Add one tablespoon of olive oil and zucchini noodles. Cook for about 2 minutes, stirring constantly. Do not overcook! 

3. Remove wok from heat and let the noodles rest for about 3 minutes to allow all the moisture to release. Transfer noodles to a colander and drain excess water.

4. Carefully wipe down the wok with a paper towel.  Reheat wok on medium-high heat, and add one tablespoon of olive oil and garlic. Cook the garlic until translucent, about 1 minute. Add the shrimp and chicken, and cook until tender, 4-5 minutes.

5. Add the vegetables and green onions. Cook for 2 minutes, or until tender. Break the eggs directly in the wok, and stir constantly with the vegetables until the egg is cooked.

6. Add the zucchini noodles and sauce into the same pan. Cook until the zucchini noodles are heated through.

7. Serve the zucchini pad thai with roasted peanuts, thai basil and cilantro.

recipe adapted from white on rice couple