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Zucchini Pad Thai

Zucchini Pad Thai


For the sauce:

  • 1/4 cup tamarind paste
  • 1 1/2 tablespoons coconut sugar
  • 1/2 tablespoon (or to taste) sriracha
  • 1 1/2 tablespoons reduced sodium tamari
  • Juice of 1/2 small lime
  • 1/4 cup reduced sodium chicken stock

For the noodles:

  • 4 large zucchini, with ends removed
  • 2 large carrots, peeled with ends removed

For the Pad Thai:

  • 2 teaspoons olive oil, divided
  • 2 eggs, beaten
  • 2 large skinless boneless chicken breasts, sliced
  • 3 cups bean sprouts
  • Salt
  • Pepper
  • 2 tablespoons finely sliced green onions
  • 1/4 cup finely chopped peanuts
  • Lime wedges, for serving


  1. For the sauce: Mix together the sauce ingredients in a bowl, and set aside.
  2. For the noodles: Spiralize into circular ribbons and set aside.
  3. For the Pad Thai: Heat a teaspoon of olive oil in a large nonstick skillet over medium heat and add in the eggs. Season with salt and pepper, spread it to the edges, then scramble until cooked through. Remove and set aside in a bowl.
  4. Heat another teaspoon of oil in the pan. Add the chicken breasts over medium high heat and season with salt and pepper. Stir-fry until golden and cooked through. Remove to the egg bowl and set aside.
  5. Add the sauce to the pan over medium and allow to cook for a few minutes to bubble and get syrupy. Add in the zucchini and carrots and cook until slightly softened and coated about 5 minutes. Then add in the sprouts, chicken and egg and toss until the sprouts slightly wilt and are coated in the sauce.
  6. To assemble, divide between four bowls, topped with sliced green onions, peanuts and lime wedges for serving.


  • Recipe provided by Abbey Sharp, R.D., of Abbey's Kitchen.

Nutrition Information

Per serving: 320 kcal cal., 11 g fat (2 g sat. fat), 449 mg sodium, 6 g fiber, 17 g sugar, 34 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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