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Zucchini Noodles Pad Thai is in a bowl in front of a red bell pepper and other ingredients.

Vegan Pad Thai Zoodles

These delicious Vegan Pad Thai Zoodles will scratch your pad thai itch while keeping it plant-based, healthy, low-calorie, and even fast! What else could you ask for!
Course Main Course
Cuisine Asian
Keyword Vegan Pad Thai Zoodles
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 128kcal
Author Marly


  • 1/4 cup water
  • 1 tablespoon almond butter
  • 1 tablespoon Bragg or Tamari*
  • 1 teaspoon mild miso paste
  • 1 teaspoon stevia
  • 1 teaspoon lime juice
  • 1 teaspoon sriracha (or chili sauce of your choice)
  • 1 medium green onion, root removed, chopped
  • 1 clove garlic, minced
  • 1/4 medium red pepper, cut into slivers
  • 1 medium zucchini
  • 1 medium whole orange carrot
  • 1 tablespoon chopped peanuts


  • Combine the water, almond butter, tamari, miso paste, lime juice, and sriracha in a bowl. Stir to combine.
  • Heat a skillet over medium heat. Add the chopped onion, minced garlic, and red pepper slices and cook for about 30 seconds. Add the sauce mixture and continue cooking over medium heat.
  • Use a spiralizer to create zucchini noodles. Repeat this process with the carrot to create long strands of carrot noodles.
  • Add the zucchini and carrot noodles to the sauce and veggies and cook over medium heat until the noodles are tender, about 5 minutes.
  • Pour into two bowls and sprinkle with chopped peanuts.


*I use Tamari because it's a gluten-free version of soy sauce. if you're not worried about gluten, then a low-sodium soy sauce can be used here.


Calories: 128kcal | Carbohydrates: 12g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 702mg | Potassium: 522mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5832IU | Vitamin C: 42mg | Calcium: 64mg | Iron: 1mg