Zucchini Pad Thai

Zucchini Pad Thai

Zucchini Pad Thai
Course Main Course
Cuisine Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Author Veg Life Staff


  • 1-1/2 tsp Oil
  • 1 clove Garlic minced
  • 2 tbsp Lime Juice
  • 1 tbsp Soy Sauce I prefer Low Sodium
  • 1 tbsp Sriracha
  • 1 tbsp; Brown Sugar or Date Sugar
  • 1 tbsp Vegetarian Hoisin Sauce
  • 1 tbsp Cornstarch dissolved in 1 tablespoon of water
  • 2 medium Zucchini spiralized
  • 1/3 cup Peanuts chopped
  • Parsley (or Cilantro) chopped for garnish
  • Green Onion/Scallion sliced for garnish
  • 1 can Bean Sprouts drained


  • Heat a large skillet or wok over medium heat.
  • Meanwhile, in a bowl, whisk together the garlic, lime juice, soy sauce, sriracha, brown sugar and the vegetarian Hoisin sauce. Pour in the sauce and cook for 2-3 minutes.
  • In a small bowl, whisk together the cornstarch and water.
  • Then stir in the cornstarch and water mixture. Combine and let the sauce cook for about 3 minutes until thickened. It should reduce slightly as well.
  • Add in the zucchini noodles. Toss to coat in the sauce and cook until the zucchini is tender.  Add bean sprouts.
  • Garnish with the chopped peanuts, parsley and/or green onion. Serve immediately.