Spiralized Veggie Pad Thai is my go-to answer when I’m craving a beautiful and flavor-packed meal that’s both healthy and comforting. Imagine all the vibrant colors and textures: twirls of tender carrots, green zucchini, and golden squash tangled up in a glossy, peanutty sauce, with crunchy peanuts and a pop of fresh cilantro on top. This dish is not only quick to whip up on a weeknight, but it’s so full of bright flavors that you won’t believe how kind it is to your body, too. If you’ve been searching for a way to satisfy your Pad Thai cravings without feeling weighed down, this veggie-packed version is bound to become a favorite in your home just like it is in mine!

Ingredients You’ll Need

Spiralized Veggie Pad Thai Recipe - Recipe Image

Ingredients You’ll Need

The magic of Spiralized Veggie Pad Thai lies in its simple, fresh ingredients. Each one brings something special, whether it’s crunch, color, creaminess, or that irresistible sweet-savory balance that makes this dish sing.

Sesame oil: Adds irresistible nutty depth right from the start; don’t skip it for that classic stir-fry aroma!
Eggs: Fluffy and rich, they offer protein and a lovely, delicate texture woven throughout the veggies.
Red bell pepper: Bright, crisp, and sweet—plus, they add a gorgeous pop of color every time.
Carrot (spiralized): Sweet, slightly earthy, and the perfect noodle-like crunch.
Zucchini (spiralized): Tender yet firm strands soak up the sauce beautifully, making every bite flavorful.
Yellow squash (spiralized): Mellow flavor and vibrant yellow hue light up your plate.
Green onions: Fresh, mild onion flavor with a bit of color and crunch—especially great sprinkled in at the end.
Garlic: Brings a deliciously punchy aroma and depth that underpins the stir-fry.
Grated fresh ginger: Zingy warmth that boosts every other ingredient, especially the sauce.
Low-sodium soy sauce: Classic Pad Thai umami, but lighter on the salt to keep things fresh.
Rice vinegar: Bright tang cuts through the richness and keeps flavors lively.
Lime juice: Essential for that signature Thai pop of citrusy brightness—don’t skip the fresh stuff!
Brown sugar: A little sweetness to balance out the salty, tangy, and savory notes.
Natural peanut butter: This is what gives your Pad Thai that creamy, craveable richness.
Crushed red pepper flakes (optional): For just the right hit of heat if you like a spicy kick.
Chopped roasted peanuts: Crunchy, salty, and utterly essential for finishing each bowl.
Fresh cilantro and lime wedges: The final, zesty, and herby flourish that elevates each serving.

How to Make Spiralized Veggie Pad Thai

Step 1: Prep and Spiralize Your Veggies

Start by washing and spiralizing your carrot, zucchini, and yellow squash if you haven’t already. If you’re using a spiralizer, it’s honestly pretty fun—almost like culinary therapy! Not feeling up to spiralizing? No judgment here, pre-spiralized veggies work like a charm and save you a bit of time. Make sure all your veggies and aromatics are prepped and ready to go before you heat up your skillet; things move quickly once you start.

Step 2: Scramble the Eggs

Heat the sesame oil in a large skillet or trusty wok over medium heat. Pour in the lightly beaten eggs and scramble until just cooked, making sure to keep the pieces fairly large so you’ll notice them in your finished dish. Slide the eggs onto a plate and set aside for later—this little step prevents them from overcooking when you toss everything together at the end.

Step 3: Stir-Fry the Veggies

In the same skillet, add your beautifully sliced red bell peppers. Let them cook for about 2 to 3 minutes, stirring occasionally until they’re slightly softened but still vibrant. Toss in all those spiralized veggies (carrot, zucchini, and squash), and stir-fry for 3 to 4 minutes—just enough to take the raw edge off while keeping everything crisp-tender. The aim is total veggie twirl-ability!

Step 4: Add Aromatics

Now it’s time for flavor! Drop in your green onions, minced garlic, and freshly grated ginger. Cook for just 1 minute—this is where the kitchen starts to smell beyond delicious, so get excited. Stir everything so those aromatics infuse the whole pan of veggies.

Step 5: Whisk and Pour the Sauce

In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, lime juice, brown sugar, natural peanut butter, and crushed red pepper flakes if you’re feeling spicy. Pour the sauce over your vegetable mixture and toss to coat absolutely everything—the sauce should wrap the “noodles” in a glossy, flavorful blanket.

Step 6: Combine and Finish

Add your scrambled eggs back to the pan and gently fold them in until everything is wonderfully mixed and heated through, about 1 to 2 minutes. Taste and adjust the seasonings if needed—maybe an extra squeeze of lime or a sprinkle of peanuts for good measure. Your Spiralized Veggie Pad Thai is ready to serve!

How to Serve Spiralized Veggie Pad Thai

Garnishes

Don’t underestimate the power of a good garnish! Top each serving with a handful of chopped roasted peanuts for crunch, a generous shower of freshly chopped cilantro for a herby finish, and a wedge or two of lime for that essential citrusy zing. These little extras truly make every bite of Spiralized Veggie Pad Thai sing with flavor and freshness.

Side Dishes

To turn your Spiralized Veggie Pad Thai into a full feast, consider pairing it with other light and bright sides. A crisp cucumber salad or simple miso soup works wonders alongside, balancing out the richness of the peanutty sauce. If you want more protein, grilled tofu or even some pan-seared shrimp slip in seamlessly.

Creative Ways to Present

Spiralized Veggie Pad Thai makes for a stunning presentation in large shallow bowls or piled high on a platter, family-style. For fun, nestle everything in lettuce cups for a make-your-own hand roll vibe. Heading to a potluck? Serve it cold or at room temperature for an equally delicious noodle salad twist—easy to tote and guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

Spiralized Veggie Pad Thai keeps surprisingly well! Store any leftovers in an airtight container in the refrigerator, where they’ll last up to three days. The flavors develop a little more overnight, making next-day lunches especially tasty. Just know the veggies will soften a bit, but their flavor will stay spot-on.

Freezing

While fresh is always best with spiralized veggies, you can freeze Spiralized Veggie Pad Thai if needed. Place the cooled dish in a freezer-safe container and freeze for up to a month. Keep in mind the veggie noodles may lose some firmness upon thawing, but the flavors will still be deliciously present.

Reheating

For best results, gently reheat leftovers in a skillet over medium heat, stirring occasionally until warmed through. If things look a little dry, splash in a touch of water or soy sauce. Microwaving works in a pinch—just do it gently and in short bursts so the veggies stay perky.

FAQs

Can I add extra protein to Spiralized Veggie Pad Thai?

Absolutely! This dish is super versatile. Toss in sautéed tofu, grilled shrimp, chicken strips, or even edamame to boost the protein and keep things interesting each time you make it.

What’s the best way to spiralize vegetables without a spiralizer?

If you don’t have a spiralizer, a julienne peeler or a sharp knife can create thin, noodle-like strips. Alternatively, many grocery stores now offer pre-spiralized veggies in the produce section for ultimate convenience.

Is there a way to make Spiralized Veggie Pad Thai vegan?

Definitely! Simply leave out the eggs or swap them for scrambled tofu for that familiar texture. Double-check your sauce ingredients (especially the peanut butter) to ensure they’re vegan, and you’re set.

Can I make the sauce ahead of time?

Yes! The sauce can be whisked together and stored in an airtight jar in the fridge for up to five days. This makes a quick weeknight Spiralized Veggie Pad Thai even faster to pull together.

How do I keep my spiralized veggies from becoming soggy?

Don’t overcook your veggie noodles—just a few minutes in the skillet keeps them tender but crisp. Make sure to prep everything ahead of time so you can stir-fry quickly, and avoid letting veggies sit in sauce too long before serving.

Final Thoughts

I truly hope you give this Spiralized Veggie Pad Thai a try. It’s that magical combination of easy, nutritious, and totally satisfying—a beautiful way to get more veggies into your routine while still enjoying bold, comforting flavors. Grab your spiralizer, gather your freshest produce, and savor every twirl!

Spiralized Veggie Pad Thai Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 22 reviews

Author: Emma
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Spiralized Veggie Pad Thai recipe is a healthy and colorful twist on the classic dish. Packed with fresh vegetables and a flavorful sauce, it’s a satisfying meal that’s quick and easy to make.

Ingredients

Scale

For the Pad Thai:

1 tablespoon sesame oil
2 eggs (lightly beaten)
1 red bell pepper (thinly sliced)
1 carrot (spiralized)
1 zucchini (spiralized)
1 yellow squash (spiralized)
2 green onions (sliced)
2 cloves garlic (minced)
1 tablespoon grated fresh ginger

For the Sauce:

¼ cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon lime juice
1 tablespoon brown sugar
1 tablespoon natural peanut butter
½ teaspoon crushed red pepper flakes (optional)
¼ cup chopped roasted peanuts
Fresh cilantro and lime wedges for serving

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Instructions

Cook the Eggs: In a large skillet or wok, heat the sesame oil over medium heat. Add the beaten eggs and scramble until just cooked. Transfer to a plate and set aside.
Cook the Veggies: In the same skillet, cook the bell pepper until slightly softened. Add the spiralized carrot, zucchini, and squash and stir-fry until tender. Add green onions, garlic, and ginger and cook for 1 minute.
Prepare the Sauce: Whisk together soy sauce, rice vinegar, lime juice, brown sugar, peanut butter, and red pepper flakes. Pour over veggies and toss to coat.
Combine and Serve: Return eggs to the pan, combine gently, and heat through. Serve hot, topped with peanuts, cilantro, and lime wedges.