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Photo of Zoodle pad Thai by WW

Zoodle pad Thai

6 - 7
PersonalPoints™ per serving
Total Time
45 min
35 min
10 min
Ever tried ‘zoodles’- zucchini noodles? Twirl your fork around this delish variation of pad Thai, with the added benefits of extra veg!



6 medium

Olive oil

1 tbs

Red onion

1 large, thinly sliced


3 clove(s), thinly sliced

Fresh ginger

1 tbs, (4cm piece) cut into matchsticks

Yellow capsicum

1 medium, thinly sliced

Snow peas

200 g, sliced

Sugar snap peas

200 g, halved lengthways

Raw peeled prawns

300 g, (bought peeled), deveined, halved lengthways

Asian curry sauce

200 ml, pad Thai stir-fry variety

Green shallot(s)

3 individual, thinly sliced

Bean sprouts

1½ cup(s), (50g)

Roasted peanuts

2 tbs, unsalted, chopped

Fresh red chilli

1 whole, thinly sliced


1 medium, cut into wedges


  1. To make the zucchini noodles, spiralise the zucchini, or use a vegetable peeler to create long, thin strips.
  2. Heat a wok over high heat. Add the oil and heat for 30 seconds. Stir-fry the onion for 3 minutes or until softened. Add the garlic, ginger, capsicum and peas and stir-fry for 2 minutes or until softened.
  3. Add the prawns, sauce and half the shallots. Stir-fry for 3 minutes or until prawns are almost cooked through. Add the zucchini noodles and sprouts and toss to coat.
  4. Divide the pad Thai amongst serving bowls.
  5. Top with the peanuts, chilli and remaining shallots. Serve with the lime wedges.


The WW triple blade hand-held spiralizer is available for purchase at the WW Online Shop (