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overhead shot of zucchini noodle pad thai in large white bowl
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5 from 1 vote

Zucchini Noodle Pad Thai

Zucchini noodle pad thai is a low carb veggie-packed meal that comes together in just 30 minutes. Made with shrimp, eggs, bell pepper and a sweet and tangy pad Thai sauce!
Prep Time15 mins
Cook Time15 mins
Course: Dinner
Cuisine: Thai
Diet: Gluten Free
Servings: 4 servings
Calories: 322kcal


Pad Thai Sauce

  • 2 tablespoons fish sauce
  • 2 tablespoons maple syrup see note 1
  • 2 tablespoons soy sauce see note 2
  • 1 tablespoon ketchup see note 3

Pad Thai

  • 2 tablespoons olive oil
  • 1 lb shrimp
  • 4 eggs beaten
  • 2 medium zucchinis spiralized
  • 1 bell pepper spiralized
  • 2 cloves garlic minced
  • 2 cups bean sprouts

To serve

  • cilantro
  • peanuts
  • lime wedges


  • Sauce - Shake together pad thai sauce and set aside.
  • Cook Shrimp - Heat a medium pan over medium heat. Add 1 tablespoon of olive oil, then add the shrimp. Cook 2-4 minutes, flipping halfway, until shrimp are cooked through and no longer pink. Transfer to a clean plate.
  • Scramble eggs - Add another 1 tablespoon of olive oil, then add the beaten eggs. Cook, scrambling with a spatula, until cooked through and scrambled. Transfer to the plate containing the shrimp. Clean the pan if necessary.
  • Sautée Veggies - Add the zucchini noodles and the bell pepper noodles, tossing with tongs and cooking for 4-5 minutes, until slightly softened. Make a space in the pan and add the garlic.
  • Combine - Fry for 1 minute. Add the shrimp, eggs, bean sprouts and pour the sauce over everything. Toss up to coat.
    overhead shot of zucchini noodle pad thai in large white bowl
  • Serve - Serve with cilantro leaves, peanuts and lime wedges.



  1. use your favorite sweetener such as honey, brown sugar, or for the most authentic ingredient, palm sugar
  2. we use reduced sodium soy sauce as a general rule. For gluten-free, swap for tamari or coconut aminos.
  3. ketchup is not traditionally used in Pad Thai, but adds a lot of oomf to this particular recipe. For a more authentic recipe, swap for tamarind paste.
Unfortunately, after cooking, this recipe is best served immediately and does not store well. With that being said, you can prep components of this zucchini noodle pad thai ahead to make the cooking day even easier:
  1. shake together the sauce up to a week ahead
  2. spiralize zucchini noodles up 4 days ahead (store in a paper towel-lined container)
  3. spiralize bell pepper 1-2 days ahead (store in a paper towel-lined container)


Serving: 1g | Calories: 322kcal | Carbohydrates: 17g | Protein: 33g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 449mg | Sodium: 2200mg | Potassium: 627mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1384IU | Vitamin C: 68mg | Calcium: 229mg | Iron: 4mg