If you’re craving the bold, sweet-savory flavors of traditional Pad Thai but want something lighter, this Zucchini Pad Thai Low Carb recipe is your perfect match. It transforms spiralized zucchini into tender “noodles” that soak up a vibrant peanut sauce, creating a dish that’s both satisfying and waistline-friendly. Packed with crunchy veggies, roasted peanuts, and fresh herbs, it’s a colorful celebration of texture and taste.

Whether you’re following a low-carb lifestyle, looking for a quick weeknight dinner, or simply eager to add more veggies to your meals, this recipe has you covered. It comes together in under 30 minutes and delivers all the comfort of a noodle dish without the carb-heavy guilt. Trust me, you’ll want to put this into your regular rotation!

What Kind of Zucchini Should I Use?

For the best results, use medium-sized zucchini that are firm and free of blemishes. These spiralize beautifully without becoming too watery. If you don’t have a spiralizer, you can use a julienne peeler or buy pre-spiralized zucchini from the store for extra convenience.

Ingredients for the Zucchini Pad Thai Low Carb

Zucchini: Acts as the noodle base, providing a fresh and light texture.
Carrots: Add sweetness and color, balancing the savory sauce.
Bell Peppers: Bring crunch and a mild sweetness to the mix.
Green Onions: Offer a sharp, fresh flavor.
Peanuts: Give a necessary crunch and classic Pad Thai feel.
Cilantro: Adds a burst of herbal brightness.
Garlic: Enhances the depth of the sauce.
Peanut Butter: Creates a creamy, nutty sauce backbone.
Soy Sauce or Tamari: Provides saltiness and umami richness.
Lime Juice: Brings acidity and a fresh zing.
Chili Flakes or Sriracha: For optional heat, depending on your spice preference.

How To Make the Zucchini Pad Thai Low Carb

Step 1: Spiralize the Vegetables

Use a spiralizer to turn the zucchini and carrots into noodles. If using store-bought spiralized veggies, pat them dry with paper towels to remove excess moisture.

Step 2: Prepare the Sauce

In a small bowl, whisk together peanut butter, soy sauce (or tamari), lime juice, minced garlic, and a pinch of chili flakes or a drizzle of sriracha. Add a splash of water if needed to thin it to a pourable consistency.

Step 3: Stir-Fry the Veggies

Heat a nonstick skillet over medium heat with a little oil. Toss in the bell peppers and cook for 2–3 minutes until just tender. Add the zucchini and carrot noodles, stirring gently for another 2 minutes so they stay slightly crisp.

Step 4: Toss in the Sauce

Pour the prepared sauce over the vegetable noodles and toss to coat everything evenly. Cook for 1–2 more minutes, just until heated through.

Step 5: Garnish and Serve

Transfer to plates or bowls. Top with chopped peanuts, sliced green onions, and fresh cilantro. Add extra lime wedges or chili sauce on the side for a customizable kick.

Serving and Storing Zucchini Pad Thai Low Carb

Zucchini Pad Thai is best enjoyed fresh when the zucchini noodles are tender yet crisp. Serve it immediately, garnished with plenty of peanuts and cilantro for that restaurant-style flair. If you want to add protein, grilled chicken, shrimp, or tofu make fantastic additions.

For storing, keep leftovers in an airtight container in the fridge for up to 2 days. Note that zucchini releases water over time, so the dish may become softer upon reheating. Reheat gently in a skillet over medium heat to avoid sogginess.

Frequently Asked Questions

How do I keep zucchini noodles from getting watery?

After spiralizing, pat the zucchini noodles dry with paper towels and avoid overcooking them to maintain their texture.

Can I make this recipe vegan?

Absolutely! Just use tamari or soy sauce without fish sauce, and ensure your peanut butter and toppings are vegan-friendly.

What protein can I add?

Grilled chicken, shrimp, tofu, or even scrambled eggs make great additions for extra protein.

Is this dish spicy?

It’s mild as written, but you can adjust the heat by adding more chili flakes or sriracha to the sauce.

Can I make the sauce ahead of time?

Yes! You can prepare the sauce up to 3 days in advance and store it in the fridge, making the final dish come together even faster.

Want More Low Carb Ideas?

If you love this Zucchini Pad Thai Low Carb, check out these other flavorful recipes:

Easy Thai Red Curry Dumpling Soup for a cozy, spicy hug in a bowl.
Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce when you need protein-packed comfort.
Keto Hamburger and Broccoli Skillet for a hearty, family-friendly dinner.
Pan-Fried Salmon with Garlic Butter Sauce when you crave an elegant, low-carb main.
Creamy Mushroom and Asparagus Chicken Penne (use zucchini noodles!) for a creamy twist.

📌 Save this recipe to your Pinterest dinner board so you can revisit it anytime.

I’d love to hear how yours turned out! Did you go extra spicy or keep it mild? Maybe added some shrimp or tofu? Drop a comment and share your tips — let’s inspire each other with new ideas.

For even more daily recipes, visit my Pinterest page: Life with Jam on Pinterest.

Zucchini Pad Thai Low Carb

Author: Jam Scott
Total Time: 25 minutes
Yield: 2 servings

Print Recipe

Description

Zucchini Pad Thai Low Carb is a light, fresh take on the classic Thai dish, swapping rice noodles for spiralized zucchini. Tossed in a creamy peanut sauce and topped with crunchy peanuts and fresh herbs, it’s a flavorful, low-carb meal that’s ready in under 30 minutes.