One Pot Spicy Thai Zoodles are the perfect healthy meal! Substitute zucchini noodles for pasta for only 162 calories PER SERVING! So amazing!
If you have been following Domestic Superhero, you might know that my One Pot Spicy Thai NOODLES, have been one of the all time most popular recipes on this site! It’s popped up everywhere, and everyone is obsessed with it. Now that we have been trying to eat a lot healthier, that unfortunately means less pasta for us, BUT, I recently tried a Spiralizer, and it is soooo amazing. Using the spiralizer for these One Pot Spicy Thai Zoodles reduces the total calories tremendously, and it still tastes great!
The flavors in the recipe remind me of an Asian Thai recipe, and the sauce is just SO delicious! Pair these Zoodles with some Spicy Thai Chicken Tenders for a complete meal, or just eat these One Pot Spicy Thai Zoodles by themselves!
This dish comes together really quickly, and it’s full of healthy vegetables and eggs!
How to Make Spicy Thai Zoodles:
*Scroll down for full printable directions and ingredient list*
- Lay zucchini noodles out on a couple layers of paper towels, sprinkle with salt, then cover with a layer of paper towels. Let sit for 10 minutes to remove the extra water from the zucchini noodles.
- In the mean time, heat a skillet over medium heat, spray with non stick spray, add beaten eggs and red pepper flakes and stir to scramble the eggs. Remove the eggs from the skillet and set aside.
- Spray skillet with nonstick spray again and return to stove. Add carrots, mushrooms, and garlic; saute over medium high heat for 5 minutes or until veggies are a bit under-cooked.
- In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; pour mixture over the vegetables in the skillet.
- Press the paper towels against the zucchini to absorb the moisture- you can even roll up a bit to get the most water out as possible. Add the zucchini noodles to the skillet, toss gently to coat/mix. Saute for 2-3 minutes, then add eggs, green onions, and cilantro to the skillet; toss to combine/coat well.
- Serve!
Do I need a Spiralizer for this recipe?
- Yes. If you don’t have a spiralizer, I highly recommend the one I purchased off Amazon. It’s less than $20 and really easy to use.
- If you don’t want such a large one (it’s really not that big though), you could get a handheld spiralizer, although I have heard those are a pain to deal with.
Recipe variations for Spicy Thai Zoodles:
- You can try the Stuffed Asian Spaghetti Squash recipe here.
- Spicy Thai Noodles have been the most popular recipe on my site for years!
- Spicy Thai Chicken Tenders would be a great meat to add on the side!
- These
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One Pot Spicy Thai Zoodles are the perfect healthy meal! Substitute zucchini noodles for pasta and it reduces this recipe to only 162 calories PER SERVING! So amazing!
- 4 medium zucchini spiralized into zoodles
- salt
- 16 ounces mushrooms chopped
- 2 small carrots peeled and shredded
- 2 large eggs beaten
- ¼ teaspoon red pepper flakes
- ⅓ cup reduced sodium soy sauce
- 3 TBS brown sugar
- 1 TBS sriracha
- 3 cloves garlic minced
- ½ inch knob ginger peeled and minced
- ¼ cup cilantro chopped
- 4 green onions chopped
- nonstick spray
-
Lay zucchini noodles out on a couple layers of paper towels, sprinkle with salt, then cover with a layer of paper towels. Let sit for 10 minutes to remove the extra water from the zucchini noodles.
-
In the mean time, heat a skillet over medium heat, spray with non stick spray, add beaten eggs and red pepper flakes and stir to scramble the eggs. Remove the eggs from the skillet and set aside.
-
Spray skillet with nonstick spray again and return to stove. Add carrots, mushrooms, and garlic; saute over medium high heat for 5 minutes or until veggies are a bit under-cooked.
-
In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; pour mixture over the vegetables in the skillet.
-
Press the paper towels against the zucchini to absorb the moisture- you can even roll up a bit to get the most water out as possible. Add the zucchini noodles to the skillet, toss gently to coat/mix. Saute for 2-3 minutes, then add eggs, green onions, and cilantro to the skillet; toss to combine/coat well.
-
Serve!
This recipe makes 4 servings.
Nutrition per serving: 162 calories, 3g fat, 25g carbohydrates, 4g fiber, 11g protein. ^ smart WW points per serving.
First published March 2016. Updated 2020 and 2022.
Ashley
These are such a delicious healthy dinner option!
Erik
Major fan of zoodles, so this was perfect for me. Love the flavors!
Sarah Smith
We loved this dish so much! I am so happy my kids like spicy food!
Kristyn
Yum!! I will be a making this all the time!! Healthier & so tasty!! Love the little kick!!
Erin | Dinners,Dishes and Dessert
I've got to try this tasty recipe soon!
Amanda
This is the most delicious zoodles recipe! We loved it!
katerina @ diethood.com
I can't wait to try this! It sounds incredibly delicious!
Beti | easyweeknightrecipes
Oh my, this sounds amazing!! I love, LOVE the flavors!
Catalina
Oh my goodness! How inviting these zoodles look! My family will love it!
Shelly
This recipe is amazing! Thank you for sharing it! My boyfriend and I have decided to put it into our weekly rotation! We add a jalapeno or serrano pepper to kick up the spice!