Asian Main Dishes Recipes

Pad Thai with Zucchini and Squash Noodles

Pad Thai with Zucchini and Squash Noodles

Serves 2-4

Ingredients for Pad Thai:

  • 2 medium zucchinis, spiralized
  • 1 medium yellow squash, spiralized
  • 1 package extra firm tofu, drained, pressed, and cut into 1-inch cubes
  • 3 tbsp cornstarch
  • 4 garlic cloves, sliced
  • 5 green onions, sliced into 1-inch pieces
  • 8 tsp canola oil, divided
  • 1 medium yellow onion, thinly sliced
  • 2 large eggs, beaten


  • 1/3 cup water
  • 3 tbsp PB2
  • 2 tbsp low sodium soy sauce
  • 1/2 lime, squeezed
  • 1 tbsp rice vinegar
  • 1 tsp Sriracha Thai chili sauce
  • 1/2 tsp ground ginger
  • 2 garlic cloves, minced


  • 2 tbsp peanuts
  • Cilantro, chopped
  • 1 lime


  1. In medium bowl, whisk together all sauce ingredients. Set aside.
  2. Spiralize zucchinis and yellow squash. Set aside.
  3. In a small bowl, coat tofu with cornstarch, covering all sides.
  4. On high heat, add 2 tsp oil to large skillet. Add tofu and stir constantly for 5 minutes, until all sides of tofu have browned. Remove tofu from pan and set aside.
  5. Add 2 tsp of oil to skillet. Add onions, stirring constantly for 2 minutes until light brown. Remove onions from pan and set aside with tofu.
  6. Add 2 tsp oil to skillet. Add eggs and reduce heat to medium heat. Create a thin, flat omelette. When eggs have cooked, chop up into small pieces. Remove eggs from pan and set aside with tofu and onions.
  7. Add remaining 2 tsp oil to skillet on medium-high heat. Add garlic and cook for 1 minute, until fragrant. Add zucchini and squash noodles to skillet. Cook for 2 minutes. Add sauce and stir into noodles.
  8. Add green onions and stir into noodles.
  9. Add tofu, onions, and eggs to noodles and stir for 1 minute until ingredients are mixed well.
  10. Serve in bowl and garnish with peanuts, chopped cilantro, and wedge of lime (or add any preferred toppings).

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