30-Minute Cucumber Noodle Pad Thai
What are you cooking these days? I’m hardly cooking at all because it’s been relentlessly hot and all I want to eat for most meals is a big salad and some fresh fruit. This Cucumber Noodle Pad Thai recipe was my attempt to switch up the rather boring baby spinach and bean salad that’s been happening on repeat, and also use the giant cucumber I bought at our farmer’s market…while still not turning on my oven.
Swapping the usual rice noodles for vegetables makes for a seriously refreshing (and hydrating!) take on Pad Thai that will leave you feeling both satisfied and a little cooler temperature-wise, despite whatever crazy humidity the weather is currently throwing your way. I like to use a combination of cucumber and zucchini noodles for variety and texture, and because I feel like I’ve been drowning in zucchini this month. Just give the zucchini noodles a quick sauté on the stovetop to make them tender.
Like everything I make, I’ve gone super minimal with the sauce: 3 ingredients, mix, pour. Produce is so good right now, it really needs very little fussing.
30-Minute Cucumber Noodle Pad Thai
30-Minute Cucumber Noodle Pad Thai
Serves: 2-3
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Simple vegan Pad Thai made with healthy cucumber and zucchini noodles! This recipe is super easy and takes under 30 minutes to prepare.
Cuisine: Gluten Free, Vegan Servings: 2-3
Prep Time: 15 mins Cook Time: 12 mins Total Time: 27 mins
Simple vegan Pad Thai made with healthy cucumber and zucchini noodles! This recipe is super easy and takes under 30 minutes to prepare.
Instructions
- Make the sauce: Add all of the ingredients to a small bowl and stir to combine. Set aside.
- Make the noodles: Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil followed by the zucchini noodles to the skillet. Lightly season with salt and cook stirring occasionally until just barely tender, about 2 minutes. Transfer the noodles to a large serving bowl, making sure to drain off any excess liquid. Set aside.
- Cook the vegetables: Add the remaining 1 tablespoon of sesame oil to the skillet, followed by the broccoli. Cook until tender but crisp, about 3 minutes. Add the bean sprouts, 2 of the sliced scallions, and garlic. Cook for 2 minutes, stirring every 30 seconds. Add the sauce and stir to evenly coat. Season with salt to taste, then turn off the heat and transfer to the bowl of zucchini noodles. Add the spiralized cucumber and toss to combine. Season with salt once more.
- Divide into bowls and top with peanuts, cilantro, remaining scallion, and a squeeze of fresh lime juice. Drizzle with sriracha.
Notes [5]
I use and recommend this $30 spiralizer.
Peanut oil is also delicious in place of the toasted sesame oil.
If you’re gluten-free, be sure to check the ingredients on the sweet chili sauce as some weirdly contain wheat. I use this gluten-free sweet chili sauce.
If you’d like to increase the protein in your pad thai, edamame or baked tofu is delicious.
Recipe adapted from my Vegetable Pad Thai Lettuce Wraps with Tempeh and Zucchini Noodle Lo Mein.
Copyright © 2020 Amanda Maguire for Pickles & Honey
Pad Thai is my all time favorite. When I go out with friends we always love to eat thai. Definitely going to have to try this cucumber noodle version!
It’s one of mine too! I hope you’ll give this veg-heavy version a try!
This looks amazing Amanda! I’ll be making this for sure! …probably later this week after my CSA arrives. 🙂
Yay! Please report back on what you think. 🙂
This pad thai is gorgeous with all those cucumber and zucchini noodles! I’m loving all of the green!
Thanks, Gaby! I love all of the shades of green too.
OMG, yes!! I love Pad Thai but always end up feeling gross after I get it from restaurants because they use too much oil and not enough vegetables, even when I specifically ask for “extra veggies.” This sounds so vibrant and refreshing!
Same on the restaurant pad thai! I think you’ll find this recipe actually makes you feel GOOD instead of comatose. 😉
Amanda, this is brilliant. Simple, easy, healthy and so beautifully GREEN. <3
Thank you! 🙂
This is literally what I’m craving for lunch right now. I have loads of cucumbers and zucchini from my farmer’s market waiting for your recipe!
Awesome! Let me know your thoughts if you try it. 🙂
I made this for dinner last night! Served it with some marinated and baked tofu per your recommendation and it was incredible and so easy! I even used cucumbers from my garden, which made it all the more special. Thank you!
That sounds so amazing, Paige. I LOVE the satisfaction of growing my own veggies, and I bet the tofu made it even better.
I’m not really sure why this recipe is considered gluten free considering soy sauce is an ingredient…unless you intended soy sauce substitutions like tamari or coconut aminos
Thank you for the catch, Mary! Yes, I had intended to call out tamari as a substitution for folks who are gluten-free. I’ve updated the recipe to reflect this. 🙂
Thank you for clarifying and changing!! 🙂 love your stuff!!
Love this recipe!