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This zucchini pad thai transforms the classic noodle dish into a lighter, vegetable-forward meal that satisfies that takeout craving without the heaviness. The spiralized zucchini creates tender noodles that perfectly capture the sweet, tangy, and slightly spicy sauce.
I first created this recipe during my quest to reduce carbs without sacrificing flavor. My skeptical husband now requests this version over traditional pad thai, especially during summer when our garden zucchini is abundant.
Ingredients
- Zucchini: Forms the base of this dish instead of rice noodles providing a lighter alternative with more nutrients and fewer calories
- Fresh lime juice: Adds essential brightness and acidity that defines authentic pad thai
- Soy sauce: Contributes deep umami flavor; choose low sodium to better control the salt level
- Chili sauce: Brings customizable heat; I recommend sriracha for its balance of heat and garlic
- Honey or brown sugar: Provides the sweet element crucial for authentic pad thai flavor
- Hoisin sauce: Adds depth and complexity with its sweet and savory notes
- Flour mixed with water: Creates the perfect thickening agent that helps the sauce cling to the zucchini noodles
- Chopped peanuts: Offer essential crunch and authentic flavor; look for unsalted to control sodium
- Cilantro or green onions: Bring fresh, bright finishing notes
Step-by-Step Instructions
- Cook the Egg:
- Heat a teaspoon of oil in your skillet over medium-low heat until it shimmers but doesn't smoke. Crack the egg directly into the pan and use a spatula to gently scramble it until just set with no visible raw egg remaining. The egg should remain soft and slightly glossy. Remove from the pan and set aside on a plate.
- Create the Sauce:
- In a mixing bowl whisk together minced garlic, fresh lime juice, soy sauce, chili sauce, honey or brown sugar, and hoisin sauce until completely combined. Make sure no ingredients are stuck to the bottom of the bowl. The sauce should have a rich brown color with a glossy appearance.
- Thicken the Sauce:
- Return your pan to the stove and increase heat to medium. Add the remaining tablespoon of oil and swirl to coat the surface. Pour in your prepared sauce mixture and allow it to come to a gentle simmer for 2 minutes. The sauce will begin to bubble slightly around the edges. Mix the flour with water in a small bowl until completely smooth then add to the simmering sauce. Stir constantly for about 3 minutes as the sauce thickens and becomes glossy. It should coat the back of a spoon.
- Cook the Zucchini Noodles:
- Add your spiralized zucchini noodles to the thickened sauce. Using tongs, gently toss the noodles to completely coat them in sauce. Cook for only 2-3 minutes until the zucchini just begins to soften but still maintains some firmness. Cooking them briefly prevents them from becoming watery and maintains their pleasant texture.
- Finish the Dish:
- Return the cooked egg to the pan and gently fold it into the zucchini noodles. Divide the pad thai between serving plates and sprinkle generously with chopped peanuts. Add a flourish of fresh cilantro or sliced green onions. Serve immediately while hot.
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The hoisin sauce is truly the secret ingredient in this recipe. I discovered its importance after trying several pad thai variations that never quite hit the mark. When my Thai neighbor suggested adding this complex sweet-savory element everything fell into place creating that authentic flavor profile I was missing.
Perfecting Your Zucchini Noodles
The key to successful zucchini pad thai lies in properly preparing your noodles. Use medium zucchini rather than large ones as they contain less water and seeds. When spiralizing aim for medium thickness noodles rather than thin or thick. Thin noodles turn mushy quickly while thick ones remain too crunchy. For best results pat the spiralized zucchini with paper towels before cooking to remove excess moisture. This prevents your finished dish from becoming watery.
Protein Additions
While delicious as written this recipe welcomes additional protein. For chicken slice 8 ounces of boneless skinless chicken breast into thin strips and stir fry before making the sauce using the same pan. For shrimp add 8 ounces of peeled deveined shrimp during the last 3 minutes of cooking. Vegetarians can add 8 ounces of extra firm tofu cubed and pan fried until crisp before cooking the egg. Any protein addition transforms this side dish into a complete meal without compromising the quick cooking time.
Make It Your Own
The beauty of this zucchini pad thai lies in its flexibility. Adjust the sweetness by varying the honey or brown sugar amount. Control the heat by adding more or less chili sauce. Make it vegan by omitting the egg and using maple syrup instead of honey. Add vegetables like thinly sliced bell peppers, julienned carrots, or snow peas for color and texture. For authentic flavor include a tablespoon of fish sauce if you have it on hand. The recipe adapts beautifully to what you have available.
Storage Tips
This dish is best enjoyed immediately after cooking. However if you must store leftovers keep the components separate. Store cooked zucchini noodles in one container and the sauce in another refrigerated for up to two days. When reheating add a splash of water to the sauce to thin it slightly as it will thicken in the refrigerator. Heat the sauce first then add the zucchini noodles for just 30 seconds to warm through without overcooking.
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Frequently Asked Questions
- → Can I use regular noodles instead of zucchini?
Yes, you can substitute zucchini noodles with traditional rice noodles or any noodle of your choice. Adjust the cooking time accordingly.
- → What can I use as a garnish?
Common garnishes include chopped peanuts, fresh cilantro, or thinly sliced green onions. Feel free to mix and match based on your taste!
- → How can I make this dish spicier?
Add more chili sauce to the sauce mixture or include chopped fresh chilies for an extra kick. Adjust to your spice tolerance.
- → Is this dish gluten-free?
This dish can be made gluten-free by using tamari instead of soy sauce and cornstarch instead of all-purpose flour.
- → Can I prepare this dish ahead of time?
It’s best to prepare the sauce and spiralize the zucchini in advance, but cook the noodles fresh to maintain their texture. Store components separately until ready to assemble.