Pad Thai has always held a special place in my heart—it’s comforting, flavorful, and endlessly customizable. But sometimes, I’m craving all the flavor without the heaviness of traditional noodles or the crash that follows a carb-heavy meal. Enter: Paleo Zucchini Pad Thai with Cashew Sauce. This dish is a lighter, more nourishing spin on the classic Thai favorite, perfect for those following a paleo or low-carb lifestyle—or honestly, anyone who just loves a good veggie-forward meal. With zucchini noodles (aka zoodles) as the base and a luscious cashew sauce to bring everything together, it’s a weeknight dinner dream. It satisfies the craving for pad thai without compromising your health goals or tastebuds. Whether you're exploring spiralizer recipes or just looking for easy zucchini ideas, this one hits the spot.

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Paleo Zucchini Pad Thai with Creamy Cashew Sauce

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Thai

Servings 2

Equipment

Spiralizer A good spiralizer is your best friend when making zucchini noodle recipes or other spiralizer recipes. It transforms your zucchini into beautiful noodles that hold up well in stir-frys and sauces. If you don’t have a spiralizer, you can use a julienne peeler or even buy pre-spiralized zucchini noodles from the store.
Blender or food processor You’ll need this to blend the cashew sauce into a creamy, silky texture. A high-speed blender works best to get the smoothest consistency.
Large skillet or wok A non-stick or cast-iron skillet works well for stir-frying the vegetables. If you want to stay true to the essence of pad thai, a wok is ideal to get that high-heat sauté effect.
Mixing Bowls and Cutting Board For prepping your veggies, mixing your sauce, and organizing everything mise en place-style.

Ingredients

For the Pad Thai

4 medium zucchini spiralized into zucchini noodles
1 medium red bell pepper thinly sliced
2 medium carrots julienned or spiralized
1 small red onion thinly sliced
2 cups bean sprouts
3 green onions chopped
2 cloves garlic minced
2 tablespoons coconut oil or avocado oil
2 eggs omit if making vegan pad thai recipe
1/4 cup chopped fresh cilantro
1/4 cup chopped roasted cashews or almonds

For the Creamy Cashew Sauce

1/2 cup raw cashews soaked for at least 2 hours or boiled for 10 minutes
3 tablespoons coconut aminos or tamari if not strictly paleo
1 tablespoon almond butter or peanut butter if not paleo
1 tablespoon sesame oil
Juice of 1 lime
1 tablespoon apple cider vinegar
1 tablespoon maple syrup or honey
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes optional for heat
Water as needed to thin

Instructions

Prep the Veggies and Sauce

Start by spiralizing your zucchini into noodles. If you're new to spiralizer recipes, it's worth noting that medium to large zucchini works best—too small and they’ll be mushy, too large and they’re overly seedy. Also, prep your carrots, red bell pepper, onion, and bean sprouts.
Next, make the cashew sauce. Drain your soaked cashews and blend them with coconut aminos, almond butter, sesame oil, lime juice, vinegar, maple syrup, ginger, and red pepper flakes. Add a little water at a time until it reaches a smooth, pourable consistency—think creamy salad dressing.

Stir-Fry the Veggies

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the garlic and red onion first, sautéing for about a minute. Toss in the carrots and bell pepper and stir-fry for another 2–3 minutes until slightly tender but still crisp.
Push the veggies to one side of the skillet. Add the remaining oil to the empty side, crack in the eggs, and scramble them gently until just cooked. Combine with the veggies.

Add Zucchini Noodles and Bean Sprouts

Add the zucchini noodles and bean sprouts to the skillet. Stir everything together and cook for just 1–2 minutes—zoodles cook fast and can get soggy if overcooked. You're aiming for slightly tender but still firm noodles.

Pour in the Cashew Sauce

Turn the heat down to low. Pour the creamy cashew sauce over the veggie pad thai mixture and toss until everything is evenly coated. Let it warm through for 1–2 minutes. Taste and adjust with more lime or coconut aminos if desired.

Garnish and Serve

Remove from heat. Garnish with chopped green onions, fresh cilantro, and crushed cashews. Serve immediately.

Pairings

This Paleo Zucchini Pad Thai is a complete dish on its own, but you can always round it out with a few complementary sides:

Cucumber Noodles Salad: Light, refreshing, and crisp—perfect for balancing the richness of the cashew sauce. It’s also a great way to make use of extra spiralized veggies.
Grilled Chicken or Shrimp: If you’re not keeping it vegetarian or vegan, some grilled Thai-seasoned chicken or shrimp pairs beautifully. It’s also ideal for anyone missing that protein from a classic pad thai recipe.
Thai Iced Tea (Paleo-Friendly): Use almond or coconut milk with a hint of maple syrup for a cooling, creamy drink.
Spaghetti Squash Pad Thai (Variation): Want a twist? Use roasted spaghetti squash instead of zucchini noodles for a slightly nutty, roasted flavor. It’s one of the more hearty options among zoodle recipes.

FAQs

1. Can I use zucchini noodles spaghetti-style instead of spiralizing?

Absolutely! If you're short on time or tools, many grocery stores now carry pre-packaged zucchini noodles (often labeled zucchini noodles spaghetti). They're a great alternative and cut down on prep time.

2. Is this dish vegan-friendly?

Yes! Simply omit the eggs or use a vegan egg substitute. The creamy cashew sauce already makes this a standout vegan pad Thai recipe.

3. Can I substitute other veggie noodles like cucumber noodles or spaghetti squash?

Yes, cucumber noodles offer a fresher, raw option—great in warmer weather or for a no-cook meal. Spaghetti squash pad Thai is another delicious twist, especially in fall or winter when squash is in season.

4. What if I don’t have cashews for the sauce?

You can substitute soaked almonds or sunflower seeds for a nut-free option. Peanut butter works too, though it's not strictly paleo. The key is blending until smooth and adjusting seasonings to your liking.

5. Can I add real pad Thai noodles if I’m not strictly paleo?

Definitely. If you’re not sticking to a paleo or low carb zucchini plan, feel free to mix in or replace with traditional pad Thai noodles. It’s a more traditional touch and great for feeding a crowd.