Summer Squash Pad Thai

Summer Squash Pad Thai

12 Reviews
From the EatingWell Kitchen

In this “spiralized” vegetable noodle recipe inspired by pad thai, zucchini and summer squash replace the rice noodles, pumping up the vegetables while reducing calories. Top with stir-fried chicken, shrimp or tofu for added protein if desired.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1¼ pounds zucchini (2-3 medium)
  • 1¼ pounds yellow summer squash (2-3 medium)
  • 3 tablespoons rice vinegar
  • 2 tablespoons fish sauce
  • 1 tablespoon honey
  • 2 teaspoons chile-garlic sauce
  • 1 teaspoon peanut oil plus ¼ cup, divided
  • 4 large eggs, beaten
  • 1 medium red bell pepper, thinly sliced
  • 6 scallions, sliced in 1-inch pieces
  • 3 large cloves garlic, minced
  • 3 cups bean sprouts
  • ¼ cup roasted peanuts, chopped (optional)
  • ¼ cup coarsely chopped fresh cilantro (optional)
  • 4 lime wedges (optional)


  • Active

  • Ready In

  1. Using a spiral vegetable slicer or a julienne or regular vegetable peeler, slice zucchini and summer squash lengthwise into long, thin strands. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). You should have about 12 cups of squash "noodles."
  2. Combine vinegar, fish sauce, honey and chile-garlic sauce in a small bowl. Place near the stove.
  3. Set a 14-inch flat-bottom carbon-steel wok or large skillet over high heat until hot. Swirl in 1 teaspoon oil. Add eggs and cook, without stirring, until set, 30 to 40 seconds. Flip over and cook until set on the other side, about 30 seconds more. Transfer to a plate.
  4. Swirl the remaining ¼ cup oil into the wok (or pan). Add the squash noodles, bell pepper, scallions and garlic; cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add bean sprouts and the reserved sauce and toss until heated through, 1 to 2 minutes.
  5. Slice or chop the egg. Serve the noodles topped with the egg and garnished with peanuts, cilantro and lime wedges, if desired.

Nutrition information

  • Serving size: about 1¾ cups
  • Per serving: 200 calories; 7 g fat(2 g sat); 5 g fiber; 25 g carbohydrates; 14 g protein; 174 mcg folate; 186 mg cholesterol; 16 g sugars; 4 g added sugars; 2,009 IU vitamin A; 103 mg vitamin C; 105 mg calcium; 3 mg iron; 765 mg sodium; 1,063 mg potassium
  • Nutrition Bonus: Vitamin C (172% daily value), Folate (44% dv), Vitamin A (40% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 vegetable, 1 medium-fat meat, ½ fat

Reviews 12

May 23, 2017
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By: popeye304
Quite different than my other two Pad Thai recipes but, it was really good. I had some different ingredients... no bean sprouts or chili sauce... the wife doesn't take spicy well. I added leftover pork chops cut in 1" cubes, cabbage, zucchini, and sweet and sour sauce (for the sauce). I only used two eggs... honestly one would be just fine. I added sauteed jalapeno in my dish along with some sriracha. I highly recommend this recipe!
May 21, 2017
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By: veggielover
This was delicious! Since I made this only for myself, I used 3 small zucchini (I forgot to add the bean sprouts) but made the full recipe for the sauce. I used the leftover sauce for the bean sprouts the next day. I eliminated the eggs but added shrimp. Mine did not get watery, it was fresh and flavorful, and I was stuffed for hours. I like that there were not the usual numerous ingredients/spices that many recipes call for. It may not be an authentic Thai recipe, but this one's a keeper for me.
May 19, 2017
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By: Dorothy
I haven' t made this yet but the fat content disclosed is way low...
May 17, 2017
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By: Jacquelyn
Regarding the complaints about the sauce being watery due to the liquid from the zucchini noodles: after my initial experience spiralizing zucchini, I now don't cook it even if the recipe calls for doing so. I just add the spiralized zucchini to the warm sauce or other warm ingredients at the last minute to warm up the zucchini without really cooking it. This keeps the zucchini from throwing off liquid (and diluting the sauce) and also maintains more of an "al dente" texture, which I prefer.
January 12, 2017
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By: lalps
I set the "noodles" on paper towel to dry out for about an hour and then baked the zucchini noodles in the oven with a little sesame oil at 400 to dry them out a bit. Also I added broccoli and spinach. We also did all the optional items. Our family loved it!
October 10, 2016
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By: bowen
Would make again definitely - flavor was awesome - used vegan fish sauce - yes zukes produced some liquid in the wok, but so what - squashes do that. Also subbed tempeh for the eggs and added gochujang to the final product. Delish!
September 08, 2016
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By: Lynne
This is a very poor recipe. The tip given by another reviewer saved them here...bake squash noodles 30 min. in 200 oven to remove moisture. But the sauce flavor was nothing like a Pad Thai. I added shrimp for extra flavor and protein. I won't make it again.
August 28, 2016
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By: Julie
Would not make this dish again. It was bland. The flavors did not come together, it was watery, and it had no zing. The shrimp I sauteed to add on top were the best thing about the dish! I tried to fix it, and we ate it anyway, but it definitely is not something I would even try again.
August 22, 2016
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By: Kerri Okee Kiernan
Prebake the zoodles on paper towels on a pan in the oven for a half hour at 200 degrees - u can prep the rest of the meal while u r waiting for the zoodles to lose some moisture. Amazing flavor! Worth the effort. Lime and cilantro r essential. Wish we would have splurged on better quality peanut oil - only thing I would change.
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