Pad Thai Zucchini Noodles

5 from 3 reviews

Pad Thai Zucchini Noodles Salad Recipe with zucchini pasta, healthy peanut sauce, shrimp or tofu and half amount of calories in under 20 minutes.

  • Author:
  • Prep Time: 12 minutes
  • Cook Time: 10 minutes
  • Total Time: 22 minutes
  • Yield: 6 servings 1x


Pad Thai Dressing:


  • 3 eggs, large (egg whites are OK)*
  • 1 tbsp avocado oil or coconut oil
  • 12 oz package firm tofu, cut into small cubes**
  • 7 oz shrimp, cooked*
  • 2 medium zucchini, made into “noodles” using a mandoline, a spiralizer or vegetable peeler
  • 1 large red bell pepper (I used 2 medium Romeros)
  • 2 cups bean sprouts
  • 1/4 cup peanuts, unsalted
  • 1 cup cilantro, chopped
  • 1/2 cup green onion, chopped
  • Dash of salt
  • Cooking spray (I use Misto)


  1. In a blender or food processor, add Pad Thai Dressing ingredients and process until smooth. Set aside.
  2. Preheat large skillet on medium heat, spray with cooking spray and make scrambled eggs. Transfer to a large salad bowl.
  3. Wipe clean or rinse the skillet, return to medium – high heat and add coconut oil. Add tofu and salt, cook until somewhat golden brown, stirring occasionally and watching closely not to burn. Transfer to the bowl with eggs along with remaining Salad ingredients.
  4. Pour dressing over the salad, mix gently and serve cold.

Store: Refrigerate covered for up to 2 days.


*Omit for vegan or vegetarian version. **You can skip tofu or substitute with cooked diced chicken.

 Did you make this recipe? Please give it a star rating in the comments.