Spiralized Zucchini Pad Thai with Chicken

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 5 customer reviews
Spiralized Zucchini Pad Thai with Chicken
Spiralized Zucchini Pad Thai with Chicken


  • 2 zucchinis, spiralized using the 5mm blade
  • ¼ cup fish sauce
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 2 tablespoon lime juice
  • 1 tablespoons ground fresh chili paste
  • 2 teaspoons butter
  • 4 large eggs, beaten
  • 1 tablespoon vegetable oil, divided
  • 2 garlic cloves, crushed
  • 2 boneless, skinless chicken breasts, cut into strips
  • ½ teaspoon garlic powder
  • salt and ground black pepper to taste
  • 1 carrot, spiralized using the 3mm blade
  • 4 scallions, diced
  • ¼ cup chopped unsalted peanuts
  • 2 lime wedges, or to taste
  • 2 tablespoons chopped fresh cilantro, or to taste


For best results, we recommend using:


  1. Line a baking sheet with paper towel. Spread zoodles onto the towels. Sprinkle salt over the zucchini and top with another layer of paper towel. Place a second baking sheet on the paper towels to press the zucchini. Let zucchini drain for 10 minutes.
  2. Transfer zoodles to a colander and rinse with cold water to remove salt; pat dry with paper towel.
  3. Stir fish sauce, sugar, soy sauce, lime juice, and chili paste together with a whisk to dissolve sugar.
  4. Melt 2 teaspoons butter in a large skillet over medium-low. Cook eggs in butter while stirring continually to get small pieces, 2 to 3 minutes; transfer to a plate.
  5. Wipe skillet clean with paper towel and place over medium-high. Heat 1 teaspoon oil in the skillet. medium high heat. Stir in the garlic and cook until fragrant, about one minute. Add remaining oil to the skillet; add chicken. Season chicken with garlic powder, salt, and pepper; sauté until the chicken is no longer pink at the center, 6 to 8 minutes. Transfer chicken to a plate, retaining oil in the skillet.
  6. Sauté zucchini noodles, carrots, and scallions in oil until vegetables begin to soften, about 1 minute.
  7. Return eggs and chicken to the skillet with the sauce. Reduce heat to medium and stir-fry until hot, about 3 minutes more. Sprinkle peanuts over the mixture and toss.
  8. Divide mixture between two plates. Squeeze lime juice over both portions. Garnish with cilantro to serve.
Mealthy tip:

Vegetarian? Try frying firm tofu cubes instead and enjoy a meatless version! Worcestershire sauce can replace the fish sauce.


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

What I love most about this recipe is that there are no crazy ingredients. I had everything already in my pantry and fridge! It was also really simple and quick to make. If you love pad thai, this is an excellent zucchini noodle alternative!

Image of Jessica Scott

Jessica Scott says:

Hands down one of my favorite spiralizer recipes! So good and the sauce was delicious!

Image of Greg Jones

Greg Jones says:

This chicken pad thai recipe was so authentic, it was like I was eating with real pad thai noodles, and not zucchini. I used to think that spiralized veggie noodles was overrated, but you can't even tell the difference. I didn't have fish sauce on hand so I used Worcestershire and it turned out great. I also used salted peanuts. Great recipe, I will definitely be making this again.

Image of Santana Williams

Santana Williams says:

I've made this a couple times, I try not to douse too much soy sauce on the noodles or else they will get soggy quick. The peanuts and scrambled egg are my favorite, and the Worcestershire makes a great replacement for fish sauce.

Image of Monica Allen

Monica Allen says:

Favorite recipe! I'll give you a tip - double it. I can eat this entire recipe by myself. When I want a meatless dish I make it without chicken. The sauce is my favorite, so delicious.