Vegan Zucchini Noodle Pad Thai with Peanut Sauce

Swap traditional rice noodles for zucchini noodles in this vibrant, veggie-packed, gluten-free and vegan Pad Thai. Ready in about 20 minutes with a creamy, tangy pad thai peanut sauce.

After years of testing and combining favorite recipes, this version marries spiralized zucchini “zoodles” with a rich Pad Thai–style peanut sauce and a generous pile of crisp vegetables. It’s an easy, satisfying meal that’s naturally gluten-free and wholly plant-based without sacrificing the classic Pad Thai flavors of lime, savory soy, sweet brown sugar and a touch of heat.

How to make Vegan Pad Thai Noodles

These “noodles” are just zucchini, turned into long, thin strands with a spiralizer or vegetable peeler. For two servings, spiralize about four medium to large zucchinis. Because zucchini contains a lot of water, press the zoodles between paper towels or a clean kitchen towel to remove excess moisture before cooking. The zoodles replace rice noodles here, keeping the dish light while still offering a great chew and texture.

Is Vegetable Pad Thai gluten free?

Yes. To keep the dish gluten-free, use a gluten-free soy sauce such as tamari for the sauce and ensure any curry or paste ingredients are labeled gluten-free. The rest of the recipe—zucchini and fresh vegetables—are naturally gluten-free.

How do you make Pad Thai Peanut Sauce?

The sauce is quick to whisk together and builds the dish’s signature sweet, salty, tangy, and spicy balance. Combine gluten-free soy sauce, sesame oil, peanut butter, brown sugar, fresh lime juice, sriracha, and a little red curry paste (make sure your paste is gluten-free if needed). Taste and adjust—add more lime if you want brightness, more peanut butter for creaminess, or extra sriracha to increase heat.

The finished bowl offers crisp, lightly cooked vegetables, tender zucchini noodles, and a creamy sauce that clings to every strand. Top with chopped scallions, fresh cilantro and crushed peanuts for crunch and bright herbal notes. A squeeze of lime on top makes everything pop. If you prefer more spice, drizzle additional sriracha when serving.

More easy vegan recipes

If you like quick vegan dinners, try other simple plant-based bowls and curries such as Thai peanut sweet potato buddha bowls, grilled veggie tacos with chimichurri, buffalo chickpea buddha bowls, a hearty pepper fiesta vegan chili, or a Thai green avocado curry. All of these are designed to be flavorful and fast to prepare.