Pad Thai with Zoodles – Low Carb and Vegan!

Craving some Pad Thai that’s also healthy? My Pad Thai with Zoodles is low carb and vegan. Unlike the takeout version, it’s loaded with vegetables such as zucchini, cabbage, carrots, bean sprouts and green onion. Plus, it’s packed with protein from organic firm tofu. It really does taste as delicious as what you’ll get at a restaurant!

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How to Make Zoodles (Zucchini Noodles)

To create your zoodles (zucchini noodles) use a Spiralizer or for space-challenged condo-dwellers like myself, use a Julienne Peeler. This little baby is awesome for creating low carb noodles out of vegetables without you needing more cupboard space for yet another kitchen appliance.

A Mandoline Slicer, regular Vegetable Peeler or Box Grater will also work.

To save time, you can use a package of broccoli slaw as your noodles – no need to do any shredding.

How I Learned How to Cook

Creating this recipe brought me back to being 12 again when I first learned to cook. Not really out of interest, but out of necessity.

I announced to my mom that I wanted to be a vegetarian and wouldn’t “eat anything with a face”. She was quick with the comebacks: “I guess you won’t be having gingerbread men ever again!”

And later, “if you want special meals make them yourself. This isn’t a restaurant!”

And so off I trudged to find a health food store where I could buy vegetarian foods such as tofu and when I became vegan, potato milk (seriously, the options were pretty slim at that point). I love to think about what it would have been like trying to be vegetarian or vegan now – there are so many options and you can find them at regular grocery stores! My, how far we’ve come.

I’m no longer a vegetarian (I eat pretty much anything) but I still love to cook vegan and vegetarian meals. Is it strange that tofu is one of my comfort foods? (I can hear you laughing from here).

One thing I learned in my do-it-yourself vegetarian cooking trials and errors is frozen tofu is awesome! Seriously, buy extra packages of firm or extra firm tofu and put them in the freezer. When you’re planning to cook with your tofu, take it out of the freezer and move it to the fridge the day before. Press out the water and you’ll be left with a palate-pleasing “meatier” texture. So tasty!

Time for Pad Thai with Zoodles!

Looking for low carb better than takeout meal ideas? Try my recipe for Spicy Shrimp and Cauliflower Fried Rice (if you’re vegan, you can easily swap out the shrimp for tofu or tempeh).

Want another dynamite tofu recipe? My Finger Lickin’ Tofu Nuggets taste better than chicken. Yum!

This post contains affiliate links which means I receive a small commission if you make a purchase using any of the links. Thank you so much for supporting my blog!

Pad Thai with Zoodles - Low Carb, Vegan and Paleo!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinner This recipe has been added to your Meal Plan

This healthy Pad Thai is loaded with vegetables and is low carb, vegan and paleo! It makes lots of leftovers for delicious lunches and weeknight dinners.

• CourseDinner, Lots of Leftovers, Lunch, Main, Main Dish, Potluck, Vegan, Vegetarian
• CuisineComfort Food, Southeast Asian, Thai

Servings

6

Cook Time

30 minutes

Servings 6

Cook Time 30 minutes

Pad Thai with Zoodles - Low Carb, Vegan and Paleo! 1 2 3 4 5 Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinner This recipe has been added to your Meal Plan This healthy Pad Thai is loaded with vegetables and is low carb, vegan and paleo! It makes lots of leftovers for delicious lunches and weeknight dinners. CourseDinner, Lots of Leftovers, Lunch, Main, Main Dish, Potluck, Vegan, Vegetarian CuisineComfort Food, Southeast Asian, Thai Servings 6 Cook Time 30 minutes Servings 6 Cook Time 30 minutes

Ingredients

• 2 zucchini medium, shredded into long zoodles
• 1 carrot grated
• 1 cup red cabbage shredded
• 1/2 tbsp sesame oil
• 12 oz extra firm tofu organic, (240 g), cut into 1" square cubes
• 3 garlic cloves minced
• 1/4 cup Lime juice
• 2 tbsp peanut butter
• 2 tbsp Tamari (or sodium-reduced soy sauce)
• 2 tsp Red chili flakes (optional)
• 3 cups bean sprouts
• 2 Green onions sliced
• 1 tbsp sesame seeds
• 1/4 cup cilantro chopped

Servings:

Units:MetricUS Imperial

Instructions

1. Make your zucchini noodles with your tool of choice. Grate your carrots and slice and shred the cabbage.
2. Heat half of the oil in a saucepan over medium heat. Add the tofu cubes and sauté until it starts to turn golden (about 5 minutes). Add the minced garlic and stir until light brown.
3. Add the zucchini noodles, carrot, cabbage, lime juice, peanut butter, tamari and red chili flakes (if using). Stir to combine. Sauté until the veggies soften (about 5 minutes). Add the bean sprouts, stir and remove from heat.
4. Top with sliced green onions, sesame seeds and cilantro. Serve and enjoy!

Recipe Notes

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