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.

EatingWell Test Kitchen
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Ingredients

Directions

  • 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."

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  • Combine vinegar, fish sauce, honey and chile-garlic sauce in a small bowl. Place near the stove.

  • 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.

  • Swirl the remaining 1/4 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.

  • Slice or chop the egg. Serve the noodles topped with the egg and garnished with peanuts, cilantro and lime wedges, if desired.

Nutrition Facts

200 calories; 6.9 g total fat; 2 g saturated fat; 186 mg cholesterol; 765 mg sodium. 1063 mg potassium; 24.7 g carbohydrates; 5.5 g fiber; 16 g sugar; 13.9 g protein; 2009 IU vitamin a iu; 103 mg vitamin c; 174 mcg folate; 105 mg calcium; 3 mg iron; 81 mg magnesium; 4 g added sugar;

Reviews (12)

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12 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
05/24/2017
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! Read More
Rating: 5 stars
05/21/2017
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. Read More
Rating: 3 stars
05/19/2017
I haven' t made this yet but the fat content disclosed is way low... Read More
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Rating: 5 stars
05/18/2017
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. Read More
Rating: 5 stars
01/12/2017
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! Read More
Rating: 5 stars
10/10/2016
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! Read More
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Rating: 2 stars
09/09/2016
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. Read More
Rating: 1 stars
08/31/2016
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. Read More
Rating: 5 stars
08/22/2016
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. Read More
Rating: 1 stars
06/11/2016
Bland The zucchini created so much water while cooking it completely watered down the sauce in this dish making it very bland. On top of that I was starving about an hour after eating. Pros: Fairly easy to make Cons: Watery bland not very filling Read More
Rating: 3 stars
05/07/2016
About those chopsticks In Japan sticking two chopsticks into a bowl like that and leaving them there means someone died. So maybe NOT show that in the video? Pros: good food is so welcomed! Read More
Rating: 2 stars
08/24/2015
Light Summer Dinner This recipe resulted in a dish that was flavorful and light but very wet from the vegetable's juices. Perhaps salting the squash noodles in advance would help with this but would also increase sodium levels I also added shrimp which I feel made the dish more amenable to my family Pros: Low carb low calorie Cons: Wet final product Read More