Shrimp Pad Thai with Vegetable Noodles

5 from 10 votes
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Shrimp pad thai with spiralized vegetable noodles tossed in a sweet and spicy sauce for a better for you twist!

shrimp pad thai with spiralized vegetable noodles

Do you love the exotic flavors of Thai cuisine but a little hesitant to make it at home for your loved ones? I’ve got a recipe that makes it easy to recreate one of your favorite noodle dishes right in your kitchen with a better for you twist!

Pad thai is traditionally made with chewy and delicious rice noodles but requires soaking and some wait time. Instead, I’ve added vegetable noodles for a produce-packed dish. This shrimp pad thai explodes with sweet and tangy flavors with a hint of heat. Plus it’s loaded with tons of garden-fresh ingredients.

Colorful spiralized vegetable noodles on a cutting board

Have you tried making spiralized vegetable noodles? It’s my new obsession! Using a simple spiralizing tool, you can create ribbons of vegetables for more fun and enjoyable way to enjoy your veggies. I’ve used it to make crunchy salads and as a substitute for pasta in my coconut curry meatball dish.

The summer brings gorgeous squash and carrots at its peak, so I used those as the noodles for the pad thai dish. The vegetable noodles cook up in a matter of minutes so that they can be gobbled up in an instant! One of the key ingredients in traditional pad thai noodles is tamarind paste. It adds that sweet tang characteristic to the plate, but it’s not very easy to find and usually needs to be purchased at an Asian market.

Bowl of shrimp Pad Thai with Spiralized vegetable noodles

One plate of pad thai is filled with lean protein and vegetables tossed in the rich sauce. Succulent shrimp, tofu, and eggs are sauteed to make the meal more satisfying, perfect for a family meal after a long day!

Grab your chopsticks and get ready to twirl! The tasty fruit and honey sauce get absorbed by the spiralized vegetables, making you wish you had more. The crunchy roasted peanuts and beans sprouts add just the right amount of crunch to each bite.

Chopsticks picking up spiralized vegetable noodles from a bowl of shrimp pad thai

More shrimp recipes you might like

What is the best way to tell if Shrimp is perfectly cooked?

Nobody enjoys tough, rubbery shrimp, we all want those tender and succulent bites right? Shrimp cooks very quickly, usually within a few minutes on each side. Luckily for us, if we keep a watchful eye you can immediately witness the shrimp change from raw to ready. Shrimp is translucent with whitish gray-colored flesh, applying heat turns the protein to an opaque light whitish pink color. You’re going for a “C” shape and not a tight “O”, as cooking any further will cause the shrimp to be overcooked.

Shrimp Pad Thai with Vegetable Noodles

Protein packed shrimp, tofu and spiralized noodles are tossed in a sweet and spicy sauce for a better for you twist!
5 from 10 votes
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings 4 servings
Course Entree
Cuisine Thai

Ingredients  

Sauce

  • ¼ cup tamarind paste
  • 1 tablespoon lemon juice
  • 2 tablespoons fish sauce
  • 2 tablespoons honey

Pad Thai Noodles

  • 5 cups squash, spiralized, (2 to 3 large squash)
  • 2 cups carrots, spiralized, (2 to 3 large carrots)
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 8 ounces shrimp, medium-sized, 16/20 size
  • 1 cup tofu, firm, ½-inch cubes
  • 1 cup bean sprouts
  • 2 eggs, lightly beaten
  • ¼ cup peanuts, roughly chopped
  • 2 tablespoons green onions, thinly sliced
  • cilantro, for garnish
  • 1 lime, sliced into wedges

Instructions 

Sauce

  • In a medium-sized bowl whisk together paste, lemon juice, fish sauce, and honey. Set aside.

Pad Thai Noodles

  • Use a spiralizer, grater or thinly slice squash and carrots to create noodle strands. Set aside.
  • Heat a wok or large saute pan over medium-high heat.
  • Add 1 tablespoon oil and allow to heat.
  • Add garlic and saute for 20 seconds until fragrant.
  • Add shrimp, cook about 2 to 3 minutes, flipping halfway through until shrimp is pink. Transfer to a clean plate.
  • Add tofu and stir-fry for 2 minutes, until warmed. Transfer to plate with shrimp.
  • Add egg and scramble until cooked, creating smaller pieces.
  • Add noodles and cook for 1 minute.
  • Add sauce, toss to combine and cook 1 minute.
  • Add back shrimp and tofu, and half of the bean sprouts. Toss to combine for 1 minute, turn off the heat.
  • Add pad thai to a large serving bowl and top with remaining sprouts on the side, top with chopped peanuts, green onions, and cilantro. Serve with lime wedges.

Equipment

Nutrition Facts

Serves: 4 servings
Calories 321kcal (16%)Carbohydrates 34g (11%)Protein 16g (32%)Fat 16g (25%)Saturated Fat 3g (15%)Polyunsaturated Fat 6gMonounsaturated Fat 6gCholesterol 88mg (29%)Sodium 826mg (34%)Potassium 852mg (24%)Fiber 6g (24%)Sugar 24g (27%)Vitamin A 11350IU (227%)Vitamin C 47mg (57%)Calcium 90mg (9%)Iron 2.5mg (14%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Jessica Gavin standing in the kitchen

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10 Comments Leave a comment or review

  1. Karly says

    Well isn’t this just the most gorgeous dinner I’ve ever seen!? Love love love using my spiralizer, and this is such a great recipe to put it to use! Yum!

  2. Jessie {Life As A Strawberry} says

    Ok, this looks amazing. I fiiiiiiinally caved and jumped on the spiralizer bandwagon – totally adding this to my zoodle-noodle-to-do-list!

    • Jessica Gavin says

      Thank you so much Jessie! Which spiralizer did you buy? I’m thinking to get the bigger one soon 🙂

  3. Judy says

    Hey Jessica,

    One more thing, I started using the Ibotta app this last week. One thing I noticed though is a person really has to read the details for the specifics. I had several that were rejected because there were additional things to buy with the product that was shown on the picture in order to gain the refund. I was a bit disappointed with that but it was my own fault as a new user not paying close enough attention.

    Have a great day,
    Judy

  4. Judy says

    Hi Jessica,

    I really appreciated the tip on how to tell if shrimp is perfectly cooked. Often I will buy the precooked shrimp. Since it is already pink how do you handle the cooking or warming of it?

    Judy

    • Jessica Gavin says

      Great question Judy! I would add the shrimp towards the last step and toss it in with the vegetable noodles and cook 2 minutes, or until warmed.