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! You HAVE to try this One Pot Spicy Thai Zoodles recipe right now…add it to your meal plan and make it!
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.
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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.
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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.
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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!
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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
- 1/4 tsp red pepper flakes
- 1/3 cup lite soy sauce
- 3 TBS brown sugar
- 1 TBS sriracha
- 3 cloves garlic minced
- 1/2 inch knob ginger peeled and minced
- 1/4 cup cilantro chopped
- 4 green onions chopped
- nonstick spray
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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.
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In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; pour mixture over the vegetables in the skillet.
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5. 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.
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6. Serve!
This recipe makes 4 servings.
Nutrition per serving: 162 calories, 3g fat, 25g carbohydrates, 4g fiber, 11g protein. ^ smart WW points per serving.
Molly says
Can’t wait to try this! Have you ever tried to spiralize the carrots as well? Wondering how that would turn out.
Allyson says
I have – it’s great!
Gretchen says
So good!! Everyone wanted seconds include me! Added some cooked shrimp to it and it was delish!
Allyson says
Yum! So glad you loved it!
Rebecca Norton says
I am on a low calorie diet, and I really should not use the brown sugar! Any suggestions for substitutes?
Allyson says
I haven’t tried any substitutes but you could try stevia or splenda in place. I eat a low calorie diet and a little brown sugar doesn’t have much impact. You can see the overall calorie counts and they are very low, even with the brown sugar.
Nilsa S says
How crucial is it to add the egg?
Allyson says
Not at all! If you have allergies or don’t like egg, leave it out! Sometimes i add it, sometimes I don’t! I just like adding it for extra protein when there is no meat added. Enjoy!
rk says
Looks like you are getting spam here 🙂 This recipe looks great! I am a vegetarian and love veggies, so this is perfect (especially if it’s a spicy Thai dish to boot!). My only concern is the use of spray fat (Pam etc). Those are extremely unhealthy…I think it’s better to use Olive oil in a spray bottle (provided the oil is not heated to high temp) or just a small amount of butter. Spray fats are hydrogenated often and are known to cause health issues. Hope you don’t mind me saying that. Thanks for the recipe though!
Allyson says
You are so right! I typically use my misto to coat my pans! Hopefully you enjoy the dish!
Stephanie Hall says
This sounds great! I am vegan so I would just take out the egg, but I appreciate it not having “authentic, real-people” thai fish sauce in it. More power to you for posting what you know and love!
Thanks for sharing <3
Allyson says
I hope you love it as much as we do!
Alisa says
Wow, so good! I love that you add other veggies to the zoodles and add the eggs and nuts for that extra Thai flavor and texture. Thanks for the great recipe!
Suzie says
Will it ruin it if I omit the sugar?
I’m following a Keto diet.
Sounds real good & I’m always looking for a new, yummy way to use zodles!
Allyson says
No it won’t ruin it at all. You might want to cut back on the hot sauce though if you don’t like it TOO spicy, because the sugar kind of balances that out!
Shirley says
I think you choose a name that fits this recipe! Can’t wait to make it! Sounds delish!!
Safia says
THEEE BEST RECIPE..thanks a lot for this new crush of mine n my daughter’s…v flavour rich.. made twice since monday 😎… lately i also added spinach and green beans…may u be blessed with health happiness and contentment always.
Kelly says
I just made this and used the Lakanto brown sugar to make it low carb. It is soooo delicious. I am on my third bowl! This will be a staple in my hone. Thank you for the recipe!
Allyson says
I am so glad you loved it! That sauce is everything!!!
Dawn says
This was so easy to make and really delicious. It had just enough heat to not be over powering. I did add 2 mini chopped orange and yellow pepper to it. I’m not sure if my zoodles were still to moist before cooking them because I had 1/3 cup of the sauce left in my pan after cooking everything. I didn’t want my zoodles getting soggy so I drained the liquid into a bowl. I didn’t have peanuts and wanted more of a peanut flavor, so I added about a teaspoon of peanut butter to the sauce and drizzled it over my zoodles. I also added some grilled shrimp and topped it with chopped cashew for the crunchy texture. I will definitely make this again.
Allyson says
Sounds like it turned out amazing with your tweaks! So happy you loved it as much as I do!
Valentina says
These zoodles are such an easy and delicious recipe for lunch or even dinner!
Eden says
This is so good! Delicious and easy to make! The family loves spicey so we all liked it!
Stephanie says
This was fantastic! I think we’ll make this more often instead of getting take out all the time. Great recipe!
Beth says
Looks so delicious and tasty! I can’t wait to make this! I think I know what I’ll be making for dinner!
Dorothy Reinhold says
Talk about a one pot wonder!! Give me all the spicy Thai goodness.
Sara Welch says
This is everything a gourmet meal should be, and then some! Adding this to my dinner line up for the week; looks too good to pass up!
Vikki says
So spicy, but loved every bite of this tasty dish!
Catalina says
I am drooling over these zoodles. Must make them soon!
Suzy says
You had me at one pot! It’s perfect this time of year not to have to spend too much time in the kitchen!
Jacque Hastert says
Love a delicious one pot dish like this one. I love that you have used zoodles for a low carb and healthy dinner.
Rebecca Daly says
So sorry; should have done more investigation on your site; my request has been granted!
Allyson says
I am so glad you found it! How did it turn out?
Taryn says
How is this Keto? It has carrots, brown sugar. The carbs and sugar are off the charts. Curious because I was looking to see how to do this as a new person to Keto but I don’t see how this can be.
Allyson says
Hi Taryn- you’re right, this recipe is not KETO, but it also doesn’t claim to be. I am confused why you thought it was KETO? This recipe is lower carb than the original pasta version obviously (as stated in the post), but would not fall under the KETO category.