Zucchini Pad Thai {Whole30}

This Zucchini Pad Thai is a perfect Whole30 meal! No added sugar, grain-free and full of flavor!

FINALLY!!! I’ve been craving pad thai for so long.  Fun story: We have a thai restaurant LITERALLY across the street from us.  We got take out from there a few times before one day Matt found a staple in his dinner.  This was game over for him and we haven’t gotten it since.  This is probably for the best as their pad thai was pretty amazing and I am a sucker for any restaurant that takes 3 minutes to walk to.  Since this happened about 2 years ago, we have been eating pretty clean and discovered Zucchini Noodles… so it was only a matter of time before we made a healthy pad thai.  I found a ton of recipes online but most had brown sugar in the sauce and peanuts on top which is so not Whole30 approved.   I thought I would try out a new rendition and absolutely love it!

My mom and I whipped this together this weekend which was perfect because she is a huge fan of all thai flavors.  See that tong placement below?  Yeah my mom held that up and she KILLED IT!  Round of applause for her! 🙂  We had the best time making this but an even better time eating it.  I also made Curry Thai Turkey Meatballs we had with it and i’ll share that recipe with ya later this week.

Almonds are perfect to top this baby and I made a pad thai sauce in the blender with dates for sweetness!   So good. So fresh. So flavorful.  Please please make this soon and tell me about it?

This Zucchini Pad Thai is a perfect Whole30 meal! No added sugar, grain-free and full of flavor!

Lime & fish sauce – make this dish!!

This Zucchini Pad Thai is a perfect Whole30 meal! No added sugar, grain-free and full of flavor!

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This Zucchini Pad Thai is a perfect Whole30 meal! No added sugar, grain-free and full of flavor!

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Zucchini Pad Thai {Whole30}

Ingredients

  • 3 pounds zucchini
  • 2 Tbsp. sesame oil
  • 2 eggs
  • 1/4 cup finely chopped shallots
  • 1/2 cup crushed almonds
  • 1/4 cup green onions
  • 1/4 cup cilantro

pad thai sauce:

  • ⅛ cup fish sauce
  • ⅛ cup rice vinegar
  • ⅛ cup coconut aminos
  • ⅛ cup lime juice
  • 2 pitted dates
  • 1 teaspoon sesame oil

Instructions

  1. Place a large skillet over medium high heat and add ½ tablespoon of sesame oil. Chop of the ends of the zucchini and run them through a sprializer to make noodles. If you don’t have a spiralizer you can also use a julienne peeler and peel them to their core. Press some paper towels on the zucchini noodles to absorb some of the liquid. Toss them in the pan and cook, stirring a few times, for 6-8 minutes or until tender but not too soft.
  2. Remove from heat, toss with 1 tablespoon of sesame oil and set aside. Pour 1/2 tablespoon of sesame oil into your pot and add two lightly beaten eggs. Scramble the eggs and once they are cooked through, set aside. Add shallots to the pot and cook until lightly browned and fragrant. Then, add your zucchini noodles and eggs back into the pot. Pour in pad thai sauce*. Top with crushed almonds, green onions, and cilantro, and stir until well blended. Dish up and garnish with extra almonds, green onions, and cilantro.

*Pad Thai Sauce:

  1. Combine fish sauce, rice vinegar, coconut aminos, lime juice and pitted dates in a blender. Blend on high for about one minute. Slowly pour in sesame oil while blending to emulsify the mixture and blend for another 30 seconds.
14 replies
  1. Giselle says:

    Yay for your mom being the best food photography assistant around lol
    p.s. this is freaking amazing. Can’t believe I’ve never tried it before. Def gonna attempt a vegan version soon 😀

    Reply
    • Kelsey says:

      Haha yess!! I’ll take any assistant I can get!! Thanks Giselle! You can probably just leave out the egg and fish sauce and it would still be great!! 🙂

      Reply
  2. Emmylou says:

    This looks amazing!!! However… my BF is allergic to coconut. (super annoying when all the super yummy looking recipes contain some form of coconut goodness) Do you have any suggestions for what I could replace the aminos with and still maintain the dish? TIA

    Reply
    • Kelsey says:

      Thanks Emmylou!! Are you paleo or staying away from soy? If not, you can use soy sauce or tamari, but if you are you could use Bragg liquid aminos!! 🙂 Enjoy!

      Reply
  3. wendy says:

    We had this tonight and it was delicious. I used stevia instead of dates to keep the carbs down and my family loved it. (Also, loved the Asian Guac and Sesame Crackers which we had this afternoon, very creative idea!)

    Reply
  4. Deborah says:

    Both my parents are having to change their diets and lifestyle for health reasons, and it’s been a constant struggle to find healthy ways of making our old favourites. Unfortunately, we’ve been stuck on plain chicken or fish with veggies for weeks, and I’m trying to find new ways to keep food exciting. Can’t wait to try this and the meatball recipe!

    Reply
  5. Beck Beck says:

    My fish sauce is not whole30 and I substituted the aminos with soy sauce. Also used pecans instead of almonds – delicious!

    I only used 1lb of zucchini cause my zucchinis melted in the fridge. We bought them 5 days ago – I didn’t realize they had such a short shelf life 🙁 I guess next time I make this I’ll have to eat it right away.

    Reply

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