How do I make zucchini noodles (zoodles) for this recipe?

You'll need to spiralize two medium zucchinis using a spiralizer to create the zoodles, along with one medium carrot.

Can I use different vegetables in this Zoodle Pad Thai?

Yes, while the recipe calls for zucchini, carrot, bell pepper, and purple cabbage, you could experiment with other quick-cooking vegetables like thinly sliced snow peas or edamame.

How can I adjust the spice level of the peanut sauce?

The recipe includes 1/2 teaspoon of chili flakes for a mild kick. For more heat, you can increase the amount of chili flakes, or reduce it for a milder sauce.

What's the best way to store leftover Zoodle Pad Thai?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The zoodles are best enjoyed fresh, as they can become watery over time.

Can I use a different nut butter for the sauce?

While the recipe specifies peanut butter, you could substitute it with almond butter or cashew butter for a different flavor profile, adjusting the water as needed for consistency.

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Zoodle Pad Thai
[Vegan]

TH By: Tiana Haines

Author Bio

I’m Tiana from the Life Of Goodness, a Nutrition and Dietetics student passionate about making delicious... Read More

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Plated Zoodle Pad Thai: vibrant zucchini and carrot noodles, bell pepper, cabbage, peanut sauce, bean sprouts, coriander, sesame seeds.

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Zoodle Pad Thai [Vegan]

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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... Read More

Ingredients You Need for 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

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How to Prepare Zoodle Pad Thai [Vegan]

Spiralize the carrot and zucchini, then thinly slice the bell pepper and purple cabbage.
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.
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.
Add 1/2 the sauce to vegetables that you set aside and stir in well.
Place in a single serving bowl, or divide among two, and add fresh toppings and extra sauce, if you want more flavor. Serve.