Spiralized Zucchini Pad Thai

Spiralized Zucchini Pad Thai Recipe

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 2 people
  • Recipe course: Main dishes

Made with these products:

Recipe for Kenwood by Claire Turnbull

Looking for a healthy, easy to make dinner dish? – Try this Zucchini Pad Thai. It’s absolutely delicious!


  • 4 medium zucchini
  • 1 red capsicum chopped into cubed
  • ½ cup sliced green onion
  • 1 handful of peanuts, chopped
  • 1 handful of mung bean sprouts
  • 2 free range egg
  • 2 tbsp olive oil or avocado oil
  • 2 cloves of garlic minced
  • 1 chilli
  • 4 tbsp lemon juice
  • 2 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp honey
  • 1 tsp fish sauce


  1. Spiralize the zucchini using the Kenwood Spiralizer, then dry the spiralized zucchini with a paper towel to remove excess moisture
  2. In a pan, heat 1 tbsp of olive oil over medium low heat. Add the eggs to the pan and scramble until cooked. Remove the egg and set aside
  3. In a bowl, whisk together the garlic, lemon juice, soy sauce, chili, honey, hoisin sauce, and fish sauce
  4. Turn the heat to medium and place the pan back on the element. Add the remaining tbsp of oil to the pan. Pour in sauce and cook for 2 minutes
  5. Add zucchini noodles, and chopped capsicum. Toss to coat in the sauce for an additional 2-3 minutes or until the zucchini is tender
  6. Remove from pan and add per-prepared scrambled eggs
  7. Place into 2 bowls and serve. Garnish with chopped green onion, mung bean sprouts and peanuts

Tips: Instead of using lemon and oil, use lemon infused oil.

Post a comment

Related recipes