Ditch traditional noodles for zucchini noodles in this delicious, veggie packed, gluten free and vegan Pad Thai recipe, made with the best Pad Thai sauce in only 20 minutes!

Vegan Pad Thai with Zucchini Noodles, Sugar Snap Peas, Crushed Peanuts and Scallions

After 7 years of blogging (that’s right, my 7 year blogiversary is in 2 days!) one of my favorite things to do is take two really popular recipes and mash them up!

Enter 15 Minute Spicy Vegetable Pad Thai & Bruschetta Grilled Chicken Zoodle Bowls!

For this recipe I stole the zoodles from the zoodle bowl recipe and the pad thai sauce from the vegetable pad thai recipe, added A TON of veggies and voila, Vegan Pad Thai with Zoodles was born!

The result was one seriously delicious combination of textures and flavors in a totally easy, veggie packed recipe!

Vegan Pad Thai with Zucchini Noodles, Broccoli, Sugar Snap Peas, Carrots, Pad Thai Peanut Sauce, Scallions and Limes

How to make Vegan Pad Thai Noodles

No need to worry about what ingredients are in these Vegan Pad Thai Noodles, it’s just zucchini! Use a spiralizer to turn four large zucchinis into zucchini noodles, then press the zucchini noodles between two paper towels to release any extra water from the zucchini. These will replace traditional rice noodles in this pad thai recipe for a healthier, low carb dish!

How many calories are in Vegan Pad Thai?

There are 470 calories in one serving of this vegan pad thai recipe.

Is Vegan Pad Thai healthy?

This vegan pad thai recipe is the perfect addition to a healthy diet! It’s low calorie, low carb and provides 17 grams of protein, a whopping 225% of your daily vitamin C needs, 9 grams of fiber and 182% of your daily vitamin A needs!

Is Vegetable Pad Thai gluten free?

Yes! The key to making this Vegetable Pad Thai recipe gluten free is in the sauce and the zucchini noodles. The sauce is made with Tamari, which is a gluten free soy sauce and Thai Kitchen Red Curry Paste, which is also gluten free.

How do you make Pad Thai Peanut Sauce?

To make the Pad Thai Peanut Sauce, simply combine soy sauce, sesame oil, peanut butter, brown sugar, lime juice, sriracha and red curry paste in  a small bowl.

After sauteing the veggies and zucchini noodles, toss in the sauce and serve topped with fresh scallions, cilantro and crushed peanuts.

Vegan Pad Thai Recipe with Fresh Scallions, Limes, Broccoli and Cilantro in bowl with chopsticks

I seriously could not stop eating this bowl of veggie deliciousness! There’s a crisp texture from the veggies, a crunch from the fresh scallions and peanuts on top and a creaminess from the sauce, with just a hint of sweetness and hint of spice!

If you want to add more spice, drizzle a little extra sriracha on top!

Vegan Pad Thai with Sugar Snap Peas, Broccoli, Bell Peppers and Carrots in Large Bowl with Chopsticks

Looking for more great Vegan Recipes made in 29 minutes or less? Check out these 5 favorites!

  1. Thai Peanut Sweet Potato Buddha Bowls
  2. Vegan Tacos with Grilled Veggies & Chimichurri
  3. Buffalo Chickpea Vegan Buddha Bowls
  4. Pepper Fiesta Vegan Chili
  5. Thai Green Avocado Curry

Vegan Pad Thai with Zoodles, Sugar Snap Peas, Broccoli, Vegan Pad Thai Sauce, Scallions, Peanuts and Limes

Don’t forget to pin this Vegan Pad Thai recipe for later and when you make it, be sure to share a pic on Instagram and tag me @WhitneyBond or use the hashtag #WBRecipes!

Vegan Pad Thai with Zoodles, Sugar Snap Peas, Broccoli, Scallions, Red Bell Pepper and Limes
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Vegan Pad Thai with Zoodles

Ditch traditional noodles for zucchini noodles in this delicious, veggie packed, gluten free and vegan Pad Thai recipe, made with the best Pad Thai sauce in only 20 minutes!


Pad Thai Sauce

Zoodle Pad Thai


  • In a medium bowl, combine all of the ingredients to make the pad thai sauce, set aside.
  • Add the sesame oil to a large skillet or wok over medium high heat. 
  • Add the carrots, broccoli, red bell pepper and sugar snap peas, saute 5-6 minutes. 
  • Add the zucchini noodles and saute for an additional 3-4 minutes. 
  • Add the sauce and toss to combine. 
  • Remove from the heat and serve topped with cilantro, scallions and peanuts.


After spiralizing the zucchini, wrap the zucchini noodles in paper towels and squeeze any excess water out of the zucchini before adding it to the pad thai.

Nutrition Facts

Calories 470kcal (24%)Carbohydrates 43g (14%)Protein 17g (34%)Fat 29g (45%)Saturated Fat 5g (25%)Sodium 1943mg (81%)Potassium 1637mg (47%)Fiber 10g (40%)Sugar 29g (32%)Vitamin A 9114mg (182%)Vitamin C 186mg (225%)Calcium 149mg (15%)Iron 4mg (22%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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