This vegetable noodle pad thai provides a low-carb alternative to regular pad Thai. The homemade peanut sauce adds such a wholesome, spicy, and delicious flavor that complements the cool, crisp noodles. This dish just goes to show you that even with minimal ingredients, you can have a meal that's full-flavored and delicious.

Zoodle Pad Thai [Vegan]





For the Pad Thai:

  • 2 medium zucchinis
  • 1 medium carrot
  • 1/2 large bell pepper
  • 1/2 cup purple cabbage
  • 1 tablespoon coconut oil
  • 1/2 lime, juiced

For the Toppings:

  • 1/2 cup bean sprouts
  • A handful fresh coriander
  • 1 teaspoon sesame seeds
  • A squeeze of lime juice

For the Peanut Sauce:

  • 3 tablespoons peanut butter, smooth or crunchy
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon maple syrup
  • 1/4 cup water
  • 1/2 teaspoon chili flakes
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon black pepper


  1. Spiralize the carrot and zucchini, then thinly slice the bell pepper and purple cabbage.
  2. Heat coconut oil in a pan over medium heat and then add vegetables and lime juice. Cook for about 3-4 minutes, stirring constantly. Allow the vegetables to just soften, then transfer over to mixing bowl, and set aside.
  3. For the sauce, add all the sauce ingredients together in a small bowl and whisk with a fork, until well combined. It should be a good consistency, however, if you feel it is too thick add more water.
  4. Add 1/2 the sauce to vegetables that you set aside and stir in well.
  5. Place in a single serving bowl, or divide among two, and add fresh toppings and extra sauce, if you want more flavor. Serve.

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