No-Noodle Zucchini Pad Thai with Tofu

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light, gluten-free twist on classic Pad Thai using spiralized zucchini noodles and crispy tofu in a tangy sauce. This thai-inspired low carb (gluten free, vegetarian) ready in about 30 minutes pairs medium zucchinis, firm tofu, peanut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Thai cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp peanut oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 5-7 minutes, turning occasionally until golden and crisp on all sides, then transfer tofu to a plate.
  2. Step 2: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Push garlic to the side, pour in 2 lightly beaten eggs, and scramble gently until just set.
  3. Step 3: Add 6 cups spiralized zucchini noodles to the skillet along with 2 tbsp fish sauce, 1 tbsp tamarind paste, 1 tbsp brown sugar, 1/4 tsp red chili flakes, and juice of 1 lime. Toss everything together and cook for 3-4 minutes until the zucchini softens slightly but remains crisp.
  4. Step 4: Return the crispy tofu to the skillet, add 3 sliced green onions, and toss gently to combine and warm through.
  5. Step 5: Serve topped with 1/4 cup chopped peanuts and 1/4 cup chopped fresh cilantro for garnish.

Frequently asked questions

How long does No-Noodle Zucchini Pad Thai with Tofu take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover No-Noodle Zucchini Pad Thai with Tofu?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchinis from drying out.

Can I substitute ingredients in No-Noodle Zucchini Pad Thai with Tofu?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Noodle Zucchini Pad Thai with Tofu for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is No-Noodle Zucchini Pad Thai with Tofu gluten free?

Yes — this recipe is tagged gluten free, vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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