Made with spiralized zucchini and carrots, this low-carb pad Thai delivers big flavours.

July 17, 2026

Zucchini Pad Thai

Name: Zucchini Pad Thai
Prep time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 2 tbsp (30 mL) canola oil; 1 lb (500 g) shrimp, peeled, deveined and tails removed; 3 cloves garlic, minced; 4 cups (1 L) spiralized zucchini noodles; 4 cups (1 L) spiralized carrot noodles; 1 jar (355 mL) VH® Pad Thai Sauce; 4 green onions, thinly sliced; 1/4 cup (60 mL) finely chopped peanuts; 2 tbsp (30 mL) finely chopped cilantro; 1 red finger chili pepper, seeded and diced

10

Prep Time Minutes
15
Total Time Minutes
10
Number of Ingredients
4
Servings

Tags:

Seafood,
Under 30 min,
Vegetable,
Main Dish,
Meal,
VH

Ingredients

2 tbsp (30 mL) canola oil
1 lb (500 g) shrimp, peeled, deveined and tails removed
3 cloves garlic, minced
4 cups (1 L) spiralized zucchini noodles
4 cups (1 L) spiralized carrot noodles
1 jar (355 mL) VH® Pad Thai Sauce
4 green onions, thinly sliced
1/4 cup (60 mL) finely chopped peanuts
2 tbsp (30 mL) finely chopped cilantro
1 red finger chili pepper, seeded and diced

Directions

View photos

Step one

Heat oil in wok or large skillet set over medium-high heat; cook shrimp and garlic for 2 to 3 minutes or until starting to curl. Stir in zucchini and carrots; cook for 1 to 2 minutes or until slightly softened and shrimp are cooked through. Stir in VH® Pad Thai Sauce; bring to boil.
Step two

Divide among 4 bowls. Top with green onions, peanuts, cilantro and chili pepper.