Thai-Inspired Zucchini Noodles

Some people love zucchini noodles, some people hate them. Maybe you cringe when you hear “zoodles.” But whether you think they’re a fad or a genius health hack, they’re a great creative use for one of summer’s best seasonal produce. We have a Thai-inspired version for if you want to try a different take on Pad Thai. Zucchini noodles soak up the flavor of whatever they’re in, so they pair well with this savory sauce. 

How to Cut Zucchini Noodles

Zucchini noodle recipes often use a “spiralizer,” which you can get from OXO. It’s a good thing to have if you’re interested in varying the way you eat lots of vegetables, not just zucchini noodles. But if you don’t want to spend the money or need to make them in a pinch, a mandoline, potato peeler, julienne peeler, or box grater will also do. Take a look at some of the no-spiralizer methods. 

Thai Inspired Zucchini Noodles Recipe

For the stir fry, heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.

Stir Fry Ingredients

  • 1 red bell pepper thinly sliced
  • 2 cloves garlic, minced
  • 2 large zucchinis, cut into “noodles”
  • 2 green onions, chopped
  • 2 eggs
  • 1/4 cup cilantro leaves, chopped
  • 1/4 cup crushed peanuts
  • Lime wedges for garnish 

For the Pad Thai sauce:

  • 3 Tablespoons fish sauce
  • 1 Tablespoon low-sodium soy sauce
  • 5 Tablespoons light brown sugar
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon Tamarind Paste
  • 1 Tablespoon Sriracha hot sauce , or more, to taste
  • 2 Tablespoons creamy peanut butter

Make sauce by combining ingredients in a bowl. Set aside before stir frying.


  1.  Add garlic and bell pepper. Cook until the peppers are soft and the garlic is slightly browned.
  2. Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
  3. Add the zucchini noodles, sauce, peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
  4. Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!

Story by Emma Riva /  Recipe and styling by Anna Franklin / Photography by Dave Bryce

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