Zucchini Pad Thai Stir Fry

This Zucchini Pad Thai Stir Fry is what happens when you skip spiralizing drama, embrace a generous splash of soy, and pretend zucchini noodles are the same as rice noodles—only greener and slightly smug. It’s bright, saucy, and comes together fast enough to make you feel like a weekday hero without actually having to be one. Try it because it’s delicious, forgiving, and because you can totally convince people it’s “authentic” if you squint and don’t ask questions about noodles.

Once my husband decided to “help” by attempting to julienne zucchinis with a vegetable peeler while holding our toddler on his hip. The toddler thought zucchini shavings were confetti. The zucchini thought it had better escape routes. I ended up sautéing something that resembled abstract art, dripping sauce everywhere, and handing out napkins like a bad magician. We laughed, we ate, and I vowed never to lend him a peeler again—until next time, because he looks so proud when he fails spectacularly.

Time-Saving Hacks

– Use pre-shredded carrots and a bag of bean sprouts. Yes, I judged you, then I used them.
– Buy a jar of peanut butter instead of making a nut sauce from scratch. Smooth, salty, fast.
– Use a wide pan so everything gets heat evenly—unless your pan is as small as my patience on a Monday.
– Skip spiralizing: thin zucchini ribbons with a peeler work faster and look artisanal enough.
– Batch-make the sauce and stash it in the fridge. One less pan to clean—your future self will either thank you or give you side-eye.

Serving Ideas

– Serve with lime wedges so people can pretend they made a thoughtful garnish.
– Sprinkle crushed peanuts and chopped cilantro because texture is what makes food feel like effort.
– Serve with rice if you need to feed a crowd of carb-voting relatives.
– Serve with wine if the kids drove you nuts. No judgment—merlot understands.
– For family dinners, set out sriracha so everyone can tier the spice and blame the sauce later.

What to Serve It With

Serve it with a simple cucumber salad to cool the spice or a side of jasmine rice if you need more bulk. I sometimes make steamed edamame and hand out the shells like tiny trophies. Pro tip: a cold beer pairs shockingly well if you’re trying to zen out after chopping for five minutes straight.

✔Tips & Mistakes

– Tip: Don’t overcook the zucchini. It should have a little bite—mushy zucchini is a crime.
– Mistake: Throwing everything in a crowded pan. If it looks like a panic attack, it probably is—work in batches.
– Tip: Toast the peanuts briefly for extra flavor. Burn them and you’ll learn humility (and open windows).
– Mistake: Using too much sauce. Start small—you can always add more, but you can’t take it back.
– Tip: Keep the heat honest and high so you get a little char without turning dinner into soup.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Reheat briefly on the stove; microwaving turns things soggy and sad. Use within 3 days unless you enjoy aggressive science experiments.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Want it vegan? Use maple or brown sugar and skip fish sauce. Missing peanuts? Sunflower seeds are a surprisingly good understudy.

Frequently Asked Questions

Zucchini Pad Thai Stir Fry

This vibrant Zucchini Pad Thai is a delicious twist on the classic dish, packed with flavor and fresh vegetables.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4.5 oz rice noodles
• ▢ 2 tbsp peanut oil
• ▢ 1 medium zucchini, spiralized
• ▢ 1 cup red bell pepper, sliced
• ▢ 3 cloves garlic, minced
• ▢ 2 eggs large eggs, beaten
• ▢ 4 tbsp soy sauce
• ▢ 1 cup green onions, chopped
• ▢ 1 tbsp lime juice
• ▢ 0.5 cup peanuts, crushed for topping

Instructions

Preparation Steps

• Cook the rice noodles according to package instructions. Drain and set aside.
• In a large pan, heat peanut oil over medium heat. Add garlic and sauté until fragrant.
• Add the sliced red bell pepper and spiralized zucchini to the pan. Stir-fry for about 5 minutes.
• Create a space in the pan and pour in the beaten eggs, scrambling them quickly.
• Stir the noodles into the pan with the vegetables, then add the soy sauce and lime juice. Toss everything together.
• Remove from heat and garnish with chopped green onions and crushed peanuts before serving.

Notes

For extra flavor, serve with lime wedges and sprinkle with additional crushed peanuts.