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!
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!
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!
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.
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!
Looking for more great Vegan Recipes made in 29 minutes or less? Check out these 5 favorites!
- Thai Peanut Sweet Potato Buddha Bowls
- Vegan Tacos with Grilled Veggies & Chimichurri
- Buffalo Chickpea Vegan Buddha Bowls
- Pepper Fiesta Vegan Chili
- Thai Green Avocado Curry
Vegan Pad Thai with Zoodles
Pad Thai Sauce
Zoodle Pad Thai
- 1 tbsp sesame oil
- ½ cup carrots shredded
- 1 cup broccoli
- ½ cup red bell pepper sliced
- ½ cup sugar snap peas
- 4 zucchinis spiralized into zucchini noodles
- 2 tbsp fresh cilantro chopped
- 2 tbsp scallions chopped
- 2 tbsp peanuts crushed
- 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.