Zucchini Pad Thai That’s Ready in Minutes

Photo by Wendy Lopez, MS, RD

This recipe took me less than 5 minutes to prepare, and the result was a dish that’s simple, light and flavorful.

Yellow zucchini is so flexible in the kitchen and works well in stews, sautés and salads. For this recipe, I used a spiralizer to create zucchini noodles. One serving of this Thai-inspired dish provides more than 70 percent of your vitamin C needs for the day, along with fiber and other important vitamins and minerals.

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Recipe by Wendy Lopez, MS, RD


  • 1 medium-sized yellow zucchini
  • ¼ cup onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon toasted sesame seed oil
  • 1 tablespoon soy sauce
  • 1 cup kale
  • 1 teaspoon toasted sesame seeds (optional)


  1. Use a spiralizer to make zucchini noodles. Set aside.
  2. In a pan, sauté onions and garlic with sesame seed oil for 5 minutes.
  3. Add zucchini noodles and soy sauce to the pan, and cook for 4 minutes on high heat.
  4. Add kale, and cook uncovered for another 2 minutes.
  5. Sprinkle with toasted sesame seeds, if using.
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Wendy Lopez
Wendy Lopez, MS, RD, CDE, is a Registered Dietitian/Nutritionist who is passionate about educating communities on plant-based eating in ways that are accessible and culturally relevant. Working as a clinical dietitian in a community clinic in Port Chester, NY, Wendy focuses on disease prevention and management. She uses an integrative and individualized approach towards nutrition, health, and wellbeing. Wendy was raised in the Bronx, with roots in the Dominican Republic. When not catching up on the latest nutrition science, you can find her cooking, traveling, basking in the sun, and obsessively working on home improvement projects. Connect with her at Food Heaven Made Easy.