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+ servings

Pad Thai Zoodles

The prepared Pad Thai sauce is sweet. Start with 3 tablespoons of the sauce and if you feel like you need more salty (but not sweet), add a teaspoon of fish sauce or soy sauce. If you enjoy more sweet, add another tablespoon of the Pad Thai sauce.
Prep Time 10 mins
Cook Time 20 mins
Servings 4


  • 8 ounces extra firm tofu, cubed
  • 2 tablespoon cooking oil, divided
  • 2 eggs, beaten
  • 1 stalk green onion, cut into 2" lengths
  • 1 clove garlic
  • 1 teaspoon fresh grated ginger
  • 1 cup matchstick cut carrots
  • 3 large zucchini, cut into noodle spirals
  • 3 tablespoons prepared Pad Thai sauce (or more, depending on taste)
  • 1 lime, halved (use 1 half for step 5, cut other half into wedges for serving)
  • 1/4 cup chopped peanuts
  • sprigs of cilantro, minced


  • Pat the tofu very dry with paper towels. Toss just 1 tablespoon of the cooking oil with the tofu. Heat a wok over high heat. When hot, carefully slide the tofu (be careful of any splatters). Brown all sides of tofu, about 1-2 minutes each side. Remove tofu to plate and set aside.
  • With a paper towel, wipe the wok clean. Swirl in just half of the remaining cooking oil and turn the heat to medium-high. When hot, add in the eggs and scramble. Remove the eggs to the tofu plate and set aside.
  • Return wok to medium-high heat. Swirl in the last of the cooking oil and turn heat to medium-high. When hot, add in the green onion, garlic and ginger. Cook for 15 seconds, until fragrant.
  • Turn heat to high and add in the carrots. Toss and stir fry for 1 minute. Then add in the zucchini noodles. Toss well and when zucchini begins to soften (about 1 minute), then stir in the Pad Thai sauce. Add in the eggs and the tofu. Toss, cook for 2 minutes. Taste and add additional sauce if desired.
  • Squeeze a little lime on top, top with chopped peanuts and cilantro. Serve with additional lime wedges.
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