Last updated on April 21st, 2024

Quick Pad Thai Zucchini and Carrot Noodles, without a Spiralizer

This no-noodle Asian dish can be enjoyed as a main course with your favourite meaty protein or a tasty side dish. Plus, the best part is, you don’t even need a spiralizer to prepare it!

With its vibrant colours and mouth-watering flavours, this quick noodle-free pad Thai recipe will surely leave you feeling satisfied and full. Moreover, it only takes a few vegetables and 20 minutes of your time to make it.

Zucchini and Carrot Noodles

The inspiration for this recipe came from a recent trip to the grocery store where I found a fresh pack of pre-sliced zucchini and carrots, cut into long, slender strips. Curious to see how they would cook, I used them for a quick pad thai recipe, which turned out to be a game-changer!

Ready-cut produce is excellent, but you know what could be better? The price tag. Buying pre-sliced zucchini and carrots whenever I want to make a simple stir fry is convenient, but it’s expensive.

For that reason, I found a solution to this problem: The next time I was in the store, I bought whole veggies instead, which were cheaper and turned them into “noodles” myself!

Spiralizer-Free

Let me rephrase that for a second. You will not need a spiralizer for this recipe! And if you have one, you may not even be in the mood to deal with it today; who can blame you? I have one, and sometimes, using it is like trying to solve a Rubik’s cube while blindfolded.

So, let’s skip the hassle and keep reading to see how I cut the veggies into noodles without a spiralizer!

Why you’ll love Pad Thai Zucchini and Carrot Noodles

• This recipe is perfect for anyone following a low-carb or keto-friendly lifestyle. And if you’re not, it’s just as tasty and filled with rich nutrients and vitamins.

• Additionally, the zucchini (and carrots) used in the recipe do not require spiralizing, which saves time and effort. So, if you’re looking for a low-carb alternative to traditional Pad Thai noodles, zucchini or yellow squash is an excellent substitute.

• This healthy recipe can be quickly prepared in 20 minutes and makes for a convenient side dish to complement your main course.

• This no-noodle Pad Thai requires only a few ingredients, making it a simple and affordable dish.

• This recipe’s Pad Thai noodle sauce holds the main flavour to unite the whole dish. Any leftovers can be used as a satay dip or marinade for chicken

Carbs and Servings in this Recipe

under 10g net carbs

A serving (about 1 cup) of this Pad Thai Zucchini and Carrot Noodles typically contains 15.5g carbs, 5.6g fibre, and 9.9g net carbs. 

I love zucchini as a low-carb vegetable that can provide a similar texture to noodles, which makes it an ideal ingredient for Asian-inspired dishes.

This recipe serves 2-3 people and usually lasts for two days as I have it for lunch. For dinner, I like to add protein such as cooked chicken or shrimp. If you need to feed more people, you can double the recipe to make a side dish serving 4-5 guests.

Ingredient Notes

Zucchini and Carrot Noodles:

• Zucchini – green, yellow or both cut into long strips, as shown in the section above.
• Carrots – cut it in the same way as the zucchini.
• Red Onion – sliced.
• Eggs – whisked.
• Green Onions – cut the white parts thin (short) and the green parts into strips (long).

Oils for Sauteing:

• Olive Oil – or any oil you have on hand.
• Sesame Oil – only a dash will be needed.

Pad Thai Noodle Sauce:

• Peanut Butter – natural & unsweetened and room temperature or softened.
• Garlic Cloves – crushed or minced finely.
• Ginger – finely grated.
• Low Sodium Soy Sauce – If you only have regular, add less salt.
• Sesame Oil – a dash.
• Fish Sauce – is optional, but I do find it balances any saltiness.
• Sweetener – I use Erythritol/ Monk fruit, but honey or molasses will work in this recipe.
• Rice Wine Vinegar – adds a slight tangy flavour.
• Chilli Flakes – or hot sauce. add more or less to your desired heat level.
• Salt and Pepper – to taste. Add less if using regular soy sauce.
• Water – to thin out the sauce.

Garnish:

• Lime Juice – freshly squeezed lime enhance all the flavours in the dish.
• Cilantro – finely chopped. I didn’t have any on hand when I photographed the recipe, but it does add a fresh taste to it.
• Sesame Seeds – black and white both add a little crunch and texture.
• Peanuts or Cashews – chopped or crushed sprinkled on top at the end to give the dish that Pad Thai flavour.

How to cut Vegetables into Noodles, without a Spiralizer

Zucchini and Carrots

Wash the vegetables and place them on a chopping board. You will cut the zucchini and carrots in a similar manner, and instead of slicing them in half, you will cut them into four pieces, lengthways.

1. Slice one side of the zucchini to make a flat, sturdy edge, then turn it onto its flat side and slice it again, away from the middle section. Continue turning it onto the next flat side until you’re left with the middle soft part, which you can discard or slice thinly.
2. Next, Slice each zucchini piece at a slight diagonal angle to form long strips.
3. Repeat the same process with the carrot. Since it’s a tougher vegetable, you may need to slice it thinly first to get a good flat edge that keeps it stable while slicing it. Again, discard the middle part or slice it thinly. I usually snack on it while cooking.

Green and Red Onions

I add the green onions towards the end, but you can add some of them with the red onions when sauteing.

1. To prepare the green onions, start by cutting off the roots. Then, separate the onions into the white and green parts.
2. Take the green parts and slice them thinly, lengthwise. This is optional, but it adds a nice noodle-like texture to this dish.
3. As for the white parts, I like to slice them thinly at a slight diagonal, but you could also cut them like the green parts or keep them short.
4. Slice the red onions into long strips so they can be picked up with chopsticks (if using) and the rest of the vegetables.

Let’s Make Pad Thai Zucchini and Carrot Noodles

1) Make the Pad Thai Noodle Sauce

• Mix all the pad Thai noodle sauce ingredients in a bowl or jar until thoroughly combined. If it is still a little thick, add water or coconut milk, one tablespoon at a time, to thin it out a little. Set it aside.

2) Cook the eggs

• Whisk the eggs. Heat olive oil in a pan or wok, then add a couple of drops of sesame oil.
• Next, pour the whisked egg and fry it until it forms a round omelette by swirling it around the bottom of the pan.
• Once it’s cooked, flip the omelette over to cook the other side. Finally, remove it from the pan and place it flat on a chopping board, allowing it to cool.

3) Stir-fry the Zucchini and Carrot Noodles

• Return the pan to the heat and add the onions. Stir-fry them until they become fragrant and slightly softened. Add the carrots to the onions and stir-fry for a few minutes, then add the zucchini.
• Cook the veggies until they are al dente. They can cook up pretty fast, so just taste them to check for firmness.

4) Add the Pad Thai Noodle Sauce

• Next, add a couple of tablespoons of the Pad Thai noodle sauce and mix it well to coat the vegetable noodles.
• You can add more sauce as per your taste or save some for later when serving or if you want to make this dish again.

5) Add Omelette Strips and Green Onions

• Turn off the heat, slice the omelette into thin strips and mix with the warm vegetables. Then, add the green onions, reserving some for garnish. Toss it all together to combine evenly.

6) Garnish Pad Thai Zucchini and Carrot Noodles

Garnish delightful Pad Thai Zucchini and Carrot Noodles with green onions and cilantro and squeeze some lime juice. To add extra texture, sprinkle some black and white sesame seeds, crushed peanuts or cashews before serving.

Useful Recipe Tips and Variations

Here are some helpful tips for making a delicious pad that zucchini dish! This recipe is quick and easy, but there are a few things to keep in mind for the best results.

Tips

• Cook the carrots a little before adding the zucchini, as they sometimes take some time to become soft. Avoid overcooking them unless you prefer a soft “noodle” texture.

• Since the Pad Thai noodle sauce contains salt, if you want to add extra salt, I suggest adding it after cooking the Pad Thai to avoid oversalting.

• If you want to dry out the zucchini a bit, coat them in some coconut flour or place them on a paper towel while preparing the other veggies. 

• Finally, don’t forget the garnishes – they add a crunchy texture to the dish!

Variations

Here are some ideas to elevate your pad thai zucchini and carrot noodles:

• Add coconut flour to soak up the moisture from the zoodles.

• For extra crunch and flavour, add bean shoots at the end, as restaurants do.

• Add cubes of medium-firm tofu for a hearty, high-in protein vegan meal.

• If you want to add some protein, add cooked chicken or shrimp for a meaty or seafood dish.

• Edamame is a good source of folate, magnesium, fiber, and protein, which are all important nutrients for a healthy diet. By adding edamame, you can make this meal even more nutritious and satisfying.

• Bell peppers, yellow squash, onions, cabbage, and broccoli are some vegetables that go well with zucchini. You can add any vegetable of your choice to the dish; just be mindful that additional ingredients may increase the carbs in the recipe.

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