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Zucchini Pad Thai

I was pleasantly surprised with how this Zucchini Pad Thai came out. My concern was that the squash was going to be too soggy/not have enough texture to resemble pad Thai noodles, but I got the perfect cooking times together, and I must say- this right here is the bomb.com. It literally took less than 5 minutes to prepare, and was simple, light, and flavorful. I used this spiralizer to get the noodles from the zucchini.

This recipe is great for when you need some Asian flavor in your life.  Zucchini is a phenomenal, light alternative to dense pasta.  Zucchini is a type of summer squash that can typically be found in the store all year long. Its peak months are from June to late August.  It is an excellent source of vitamin C, vitamin B12, and manganese.  Zucchini also provides vitamin A, potassium, phosphorous, and folate. To spiralize your noodles, wash the zucchini, remove the ends, and spiral away. The pad thai gives you your daily dose of vitamins and minerals in a delicious way!

Zucchini pad thaiFirst, you’ll spiralize your zucchini and set aside in a bowl.  In pan, sauté onions, garlic, and sesame seed oil for five minutes.  Add the zucchini and soy sauce to the pan.  You’ll let this cook for about four minutes on high heat.  Finally, toss in your kale and cook for another two minutes without the lid.  Throw in some toasted sesame seeds for just the right touch.

I love all the flavor in this recipe and it is an excellent spin on a classic dish!  Using zucchini noodles as a replacement is my latest obsession.  They add an excellent crunch that make them fun to munch on and the perfect texture. Do you like using zucchini noodles? How about any other type of veggie noodles? Let us know in the comments below!

Zucchini Pad Thai
Serves 2
Print
Total Time
12 min
Total Time
12 min
Ingredients
  1. 1 medium-sized yellow zucchini
  2. 1 cup of kale
  3. 1/4 cup of onions, chopped
  4. 4 cloves of garlic, chopped
  5. 1 tablespoon of sesame seed oil
  6. 1 tablespoon of soy sauce
  7. Optional: Toasted sesame seeds
Instructions
  1. Spiralize the zucchini. Set aside.
  2. In a pan, saute onions and garlic with sesame seed oil for 5 minutes.
  3. Add spiralized zucchini and soy sauce to the pan, and cook for 4 minutes on high heat.
  4. Add kale, and cook for another 2 minutes (no lid).
  5. Optional: Sprinkle with toasted sesame seeds. Enjoy!
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13 Comments on Zucchini Pad Thai

  1. Natasha
    September 15, 2015 at 10:06 am (2 years ago)

    Y’all snapped on this one! Can’t wait to try the recipe. Great idea!

    Reply
  2. Tee
    September 15, 2015 at 10:38 am (2 years ago)

    I think this recipe just gave me life!

    Reply
  3. teajae
    September 15, 2015 at 11:52 am (2 years ago)

    that looks so amazing. i adore pad thai can’t wait to make this

    Reply
  4. msveecee
    October 29, 2015 at 5:38 pm (2 years ago)

    This dish was so delicious. I will definitely be making it again.

    Reply
    • Wendy
      Wendy
      October 30, 2015 at 1:36 pm (2 years ago)

      awesome!

      Reply
  5. layra marivani
    November 10, 2015 at 6:13 pm (2 years ago)

    How do you prevent the dish from becoming a soupy mess??? whenever I make spiralized zucchini it comes out too wet 🙁

    Reply
    • Wendy
      Wendy
      November 12, 2015 at 2:42 am (2 years ago)

      oh nooo! that didn’t happen for me, but you can always pat it try with paper towels so some of the water is absorbed. Cooking this under high heat helped so that it was more firm/crispy vs soggy. Luck!

      Reply
  6. Autumn
    January 19, 2016 at 10:23 pm (2 years ago)

    Well I wouldn’t call it pad Thai…. But it is amazing! Very filling and flavorful. I bought a spiralizer just to make this and I’m so glad I did!!!

    Reply
  7. Kat
    March 7, 2016 at 6:43 pm (1 year ago)

    I love, LOVE this recipe! Instead of sesame seeds I sprinkle flax seeds on top. I’ve made this for a few people and they all really like it. Thank you for a hot, fast, healthy and low-calorie meal!

    Reply
    • Wendy
      Wendy
      March 8, 2016 at 1:49 am (1 year ago)

      you’re so welcome!

      Reply
  8. alissa
    September 15, 2016 at 1:07 pm (10 months ago)

    really want to try this, but i don’t want to buy a spiralizer just for this recipe. do you think it would work well if i just cut the zucc into small, long square pieces – like a french fry shape? also, what would you throw in for a bit of protein?

    Reply
    • Wendy
      Wendy
      September 15, 2016 at 4:24 pm (10 months ago)

      you can also use a vegetable peeler to slice it into thin pieces!

      Reply
    • Wendy
      Wendy
      September 15, 2016 at 4:25 pm (10 months ago)

      For protein, top with nuts, tofu, fish or chicken!

      Reply

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