Healthy Zoodle Pad Thai



Healthy Pad Thai Zoodle Recipe

I LOVE zoodling because it creates a blank canvas similar to a noodle but with zero carbs! In this zoodle recipe I took inspiration from the flavors of pad thai while adding my own spin on it. Paired with tender marinated chicken, crunchy toasted peanuts, savory shiitake mushrooms and tangy red cabbage slaw I promise this will satisfy your takeout cravings!

Serves 5-6


Marinated Chicken: 

2 chicken breasts

4 tbs lemon/lime juice

2 tbs rice vinegar

2 tbs hoisin sauce

1/2 tbs red curry paste

2 tbs oyster sauce

1 tbs sesame oil

2 tbs soy sauce

black pepper

Toasted Peanuts: 

1/4 cup dry roasted peanuts, chopped

1 tbs peanut oil

For the Stir Fry: 

1/4 cup flour

Corn oil, for frying

6-8 zucchini or yellow squash, spiralized

3 scallions, sliced thin

1 shallot, minced

5 garlic cloves, minced

1 eggplant, quartered then cut into 1 cm thick slices

1 red pepper, sliced

4 cups baby bok choy

3 carrots, julienned

2 cups shiitake mushrooms (other types will work too)

1 tbs cornstarch dissolved in 1/4 cup water

Quick Pickled Red Cabbage + Bean Sprouts:

1/2 cup red cabbage, sliced thin

1/2 cup fresh or canned bean sprouts

1/4 cup red wine vinegar

2 tbs water

1 tbs rice wine vinegar

1 tsp red curry paste

1/2 tsp sesame oil

1 tsp honey

For the Sauce:

1 inch fresh ginger, grated

1/4 – 1/2 tsp chili powder (or more depending on how spicy you want it)

2 tbs soy sauce

4 tbs oyster sauce

4 tbs rice vinegar

1 tbs sesame oil

1 tbs hoisin sauce

1/2 tbs red curry paste

2 tbs brown sugar

2 tbs peanut butter

Juice + Zest of 2 limes

3 tbs orange juice

Black pepper


1/2 cup chopped parsley or cilantro

lime wedges


  1. Marinate chicken for at least an hour for up to two days, slice into thin slices and marinate for an additional half hour with a couple teaspoons of cornstarch mixture
  2. In a wok, heat peanut oil and toast peanuts for a few minutes until golden and remove
  3. Mix all ingredients for sauce and set aside
  4. heat red wine vinegar, water, rice vinegar, curry paste, sesame oil and honey and pour over bean sprouts and cabbage to pickle and let sit while preparing the rest of the ingredients


  1.  Prepare all ingredients for stir fry IMG_9440
  2. Add corn oil to pan and saute garlic, scallions, and shallots until soft, remove IMG_9441
  3.  Cook mushrooms and bok choy in wok separately using corn oil and adding a splash of sauce at the end. Deglaze pan with white wine if desired. Remove each after cooked and set aside
  4. Lightly toss eggplant in flour. Add corn oil to the wok and fry eggplant until golden brown and soft, work in batches to avoid overcrowding the pan, remove and set aside IMG_9442
  5. Quickly saute the carrots and red pepper together for about 2 minutes, remove and set aside
  6.  Lightly toss zoodles in flour. Heat corn oil in wok and fry zoodles for about 1 minute, if you overcook zoodles they release too much moisture and become mushy
  7. Add all other ingredients, including pickled bean sprouts and cabbage, sauce, and cornstarch slurry to wok. Toss together and cook long enough to heat sauce (about 2 minutes). Garnish with toasted peanuts, parsley or cilantro, and lime wedges.


*I added about 1-2 tbs of corn oil in between stir frying each of the ingredients

*Massaging the marinade into the chicken both tenderizes it and helps the marinade further penetrate the chicken, I recommend letting it marinate for at least 3 hours

*make sure not to overcook the zoodles! You don’t want your stir fry to turn to mush


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