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Zoodle Pad Thai Salad is a refreshing low carb version of the beloved Thai street food, made with spiralized zucchini.



Total time

30 minutes






  • 3 tbsp vegetable oil
  • 3 cloves garlic (minced)
  • 3 tbsp fresh ginger
  • 1 large jalapeno pepper (minced, seeds and all)
  • 2 eggs (beaten)
  • 4 ounces tofu ( cut in small cubes)
  • 6 scallions (thinly sliced)
  • 1 can water chestnuts (sliced thinly)
  • 2 cups bean sprouts
  • 2 medium zucchini
  • large handful fresh cilantro leaves (chopped)
  • sauce
  • ¼ cup fresh lime juice (about 2 large limes)
  • 3 tbsp fish sauce (substitute soy sauce for vegetarian and vegan)
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • garnish
  • ½ cup roasted peanuts (rough chopped)
  • more fresh cilantro leaves
  • lime wedges


  1. Heat the oil in a wok and saute the garlic, ginger and jalapeno for several minutes, stirring constantly. Push them to one side and add the eggs. Scramble them, breaking them up as they cook.
  2. Whisk together the sauce ingredients and add to the pan. Heat until it comes to a boil, and then add the tofu, scallions, water chestnuts, bean sprouts, and zoodles. Stir fry for a minute or so, tossing everything really well to distribute the sauce evenly and just barely soften the zoodles. Toss in the cilantro and take off the heat.
  3. Serve hot right away, or remove from the pan and refrigerate to serve chilled as a salad. Garnish with lime wedges, chopped peanuts, and fresh cilantro.
  4. View the recipe instructions at The View From the Great Island

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