Pad Thai with Zucchini Noodles

What are we eating tonight? Low-carb pad thai with zucchini noodles! Pad Thai is one of the most famous Thai dishes.

It literally means 'fried noodles' and there are countless variants, such as pad thai with chicken, egg or shrimp. We opted for a vegetarian variant with zucchini noodles and egg.

Because of the zucchini noodles, this pad thai contains more vegetables and about 60% less carbohydrates than pad thai with rice noodles. We stir-fried the noodles and egg in a sauce of tamarind, soy sauce, fish sauce, lime juice and chili flakes.

The crisp zucchini noodles and the spicy sauce go together perfectly. It is a perfect balance between spicy, salty and fresh. In short, a tasty, healthy and easy Thai wok dish!

Tips: With this recipe you can make vegetarian pad thai for 3 people. You can make the zucchini noodles yourself with a spiral cutter or buy ready-made at Jumbo or Albert Heijn.

You can also replace the eggs with chicken, beef or shrimp. Pad Thai is delicious to eat for lunch or a light evening meal. You can keep leftovers in the fridge for up to 2 days. I hope you like it! Check out our other dishes for more inspiration.


2 zucchini or 400 gr zucchini

2 tbsp olive oil

3 shallots

1 clove of garlic

3 eggs

1–2 tbsp soy sauce

juice of 1 lime

1 tbsp tamarind paste

1 tsp fish sauce or Worcestershire sauce

dried red pepper flakes to taste

125 gr bean sprouts

4 tbsp peanuts

Optional: fresh coriander

Preparation method

In a small bowl, combine the soy sauce, lime juice, fish sauce, tamarind and red pepper flakes. Set aside. Clean the courgettes and remove the ends. Create using a spiralizer noodles from the zucchini or use ready-made zucchini spaghetti Then heat a tablespoon of olive oil in a large wok and add the zucchini spaghetti to the pan.

Bake the zucchini spaghetti over a high heat for about 2-3 minutes. Meanwhile, cut the shallots into small pieces and crush the garlic. Let the zucchini spaghetti cool for 5 minutes and then pour the contents of the pan into a colander.

Drain the excess moisture well. Then clean the wok pan and add a tablespoon of olive oil to the pan. Return to the heat and add the sliced ​​shallots and crushed garlic. Cook for 2 minutes, until the onion starts to brown. Meanwhile, beat the eggs in a bowl and add to the pan. Let the egg set a little and then stir well with a spatula to make a scrambled egg.

Then add the homemade sauce, bean sprouts and the courgette spaghetti to the eggs and fry for 2 minutes. Divide the contents of the pan between 3 bowls and garnish with the chopped peanuts and fresh coriander.

Nutritional values

Serving Size: 1/3 of Total

Calories: 270

Fat: 17.5

Carbs: 12.3

Fiber: 4.1

Protein: 13.8

Preparation time: 10

Cooking time: 10

Total time: 20

Servings: 3 servings

Category: Main course, Lunch

Cuisine: Thai

Rating: 0 stars
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