Zucchini Noodle Pad Thai Recipe

June 17, 2015

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2 medium zucchini

1/2 pound peeled and de-veined shrimp

2 large cloves garlic, minced

1/2 green pepper, seeded and sliced thin

1/2 onion, diced

1 large egg

1 cup bean sprouts

cilantro (optional)

crushed peanuts (optional)

2 Tablespoons rice vinegar

2 Tablespoons fish sauce (or tamari sauce as a substitute)

3 Tablespoons ketchup

1 Tablespoon peanut butter

Stop what you’re doing… you NEED to go out and buy a vegetable spiralizer!! It’s seriously the best $24.99 you’ll spend…ever. I’m only slightly kidding. With the need to eat more clean and on a budget, zucchini noodles- “zoodles” are the best solution. Not only will you save $$$ from not dining out, but you’ll be eating wayyyyy healthier! A plate of zucchini pad thai is around only 300 calories. Also, for those of you reading this who are thinking,”but I can’t cook” trust me on this, it is SO easy to make. Besides, using the spiralizer to make the zucchini is more than half the work, and it is a lot of fun to use.

Over the past couple weeks I have been making a zucchini noodle dish at least two to three times a week. I make this pad thai recipe, shrimp scampi, and pesto using zoodles. I get all my ingredients from Trader Joe’s and it barely costs me a thing. To be honest it feels so good to be able to cook for myself. I love that it has become part of my daily ritual. I find it so fulfilling to be making new meals every day with fresh ingredients and to be eating so healthy. It’s been helping my overall mindset. During college living on campus made it hard to prepare dishes because of the crowded shared cooking space and because I had such an insane schedule between classes and working three jobs, I never had time to cook. Now that I’m cooking almost everyday I feel more whole- like a piece of me has been missing for a long time.

My love for fashion and style derived out of my love of reading cookbooks and being absorbed in the tantalizing imagery of food photography. When I was a little kid I would go to the clearance section of a book store and buy a cookbook for $5. I would read it back to cover, but would rarely ever “read” it. I mostly just stared at the images page after page. I studied the colors, the placement of the food, and was left feeling inspired. Its ironic though, because I didn’t cook many of the recipes after looking at it over and over again. It still inspired me to cook though. I would go to the kitchen and cook my own meal and work hard to style it with the same sort of perfection I had seen on the glossy pages of the cookbooks. My favorite was when I made a dish for my family. I loved to be creative and be able to produce something for someone else. It’s a similar feeling to being an artist or performer. Yes, it can be for the glory, but for most it can be an opportunity to give something tangible and filled with so much meaning to a person you care about.


1. Using a vegetable spiralizer, like the Veggetti Prospiralize 2 medium sized zucchinis and put to the side.

2. In a sauce pan sautée the onion and green pepper using either coconut oil or olive oil. Add the minced garlic to the mix. Add the shrimp and cook until the shrimp is tender and becomes pink (3-4 minutes).

3.  Add the rice vinegar, fish sauce, ketchup, and bean sprouts. Stir the sauce and add in the zucchini noodles.

4. Add the peanut butter and evenly mix the sauce over the zucchini noodles. Keep on medium heat for 3 minutes.

5. Serve the warm zucchini pad thai and garnish with crushed peanuts and cilantro.


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