10-minute Pad Thai Zoodles (gluten-free & vegan-friendly)

June 14, 2016

10-minute Pad Thai Zoodles for a quick and easy plant based meal10minutepadthai3

MAJOR confusion babes.

I do not like Thai food.

Yes, that is right. I do not like Thai food. The spices and sauces give me a major tummy ache and I just can’t seem to jump on the Thai take out bandwagon. It’s a little odd if you ask me that I don’t like a lot of Thai food since nuts are a common ingredients their dishes. I have a feeling it is something in the oils and such they use but who knows.

Since I don’t order Pad Thai out, I wanted to make an easy and clean Pad Thai recipe for us to enjoy.

This Pad Thai Zoodle recipe is completely plant-based and gluten-free. Plus it is ready in less than 10 minutes, so it doesn’t get much easier than that.

It also has the perfect crunch inside thanks to Diamond Nut’s Shake & Spoon varieties. The Shake & Spoon varieties are completely raw and unsalted nuts that you can add to anything. I have been using it in my oats, chia puddings, on banana bread (wait until you see that one) and more. It is basically my version of salt & pepper shakers. They have 4 varieties: chopped walnuts, finely diced walnuts, chopped pecans and sliced almonds. They are all non-GMO, and with no sodium in them, it is seriously a dream come true.

I used a mix of the sliced almonds and finely diced walnuts in these Pad Thai Zoodles. I know most come with peanuts but since I used almond butter as part of the sauce, it went so, so well together.

I used zoodles as the noodle base but feel free to use whatever noodles you prefer. You can also add some extra protein like tofu, fish, etc. right on top!

[bctt tweet=”10-minute Pad Thai made with ZOODLES!” username=”rachLmansfield”]



10-minute Pad Thai Zoodles

  • Author: rachel mansfield
  • Yield: 2 1x
  • Category: gluten free, grain free, vegan
  • Cuisine: dinner, lunch


  • Sauce:
  • 1/3 cup water
  • 3 tablespoons of creamy almond or peanut butter
  • 1 tablespoons soy sauce
  • 1 teaspoon chili sauce or hot sauce
  • 2 tablespoons coconut sugar
  • 1 garlic clove, minced
  • 1/2 lime, squeezed
  • Rest of the ingredients:
  • 1 egg, whisked (omit if plant based)
  • 1/2 sweet onion, chopped
  • 3 tablespoons of Diamond Shake & Spoon Nuts (I used almonds and walnuts)
  • 3 tablespoons chopped scallions
  • Noodles: 2 medium zucchinis, spiralized


  1. Whisk together sauce ingredients and set aside
  2. Heat a medium skillet with a tablespoon of olive oil and begin sautéing onion
  3. Add in the whisked egg and mix around to break it up
  4. Once cooked for a minute, add in sauce followed by zoodles and cook for a couple minutes
  5. Add in Diamond Shake & Spoon nuts and chopped scallions and cook for another minute
  6. Pour into two bowls and enjoy!

xx, Rach


Thank you Diamond Nuts for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!


I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

10 Responses

  1. I love this plant based twist on one of my favorite dishes. I haven’t had Pad Thai in what seems like forever so this post is making me want some Pad Thai in my life. I understand that Thai food is for an acquired taste and that the spices as well as the sauces can bit a much for some. I still can’t believe that you don’t like Thai food, but I guess we are still cool haha 🙂

    Valencia @ Life of a Vegaholic recently posted Summer Kitchen Hacks

  2. omg eating this right now….. added mushrooms and WOW ITS SO GOOD THANK YOU !!!!!!!!!!!!!! my new fav way to eat zoodles

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