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Pad Thai with Zero Noodles

  • Author: Lawfully Lean


I like to top this Pad Thai with my SIMPLE Grilled Shrimp recipe or even some leftover grilled or rotisserie chicken.  When I am REALLY in a pinch, I sauté a package of ground (organic) chicken with some fresh garlic and ginger and call it a day! 


  • 2 Packages of Zero Noodles (drained and rinsed first!)
  • 2 cloves garlic, minced
  • 2 inches peeled fresh ginger, minced
  • 2 tsp toasted sesame oil (divided, which means you need 1 tsp x 2)
  • 4 TBS coconut aminos
  • 2 tsp of reduced-sodium Tamari soy sauce
  • 1 1/2 TBS of natural (no oil or sugar added!!!!!) peanut butter (I prefer crunchy)
  • 1 TBS Rice Wine Vinegar 
  • 1.5 cups of fresh broccoli florets, in bite size pieces
  • 2 bell peppers (I like red, orange or yellow), cut into thin strips
  • fresh lime wedges


  1. In a small bowl, combine coconut aminos, soy, 1 tsp toasted sesame oil, rice wine vinegar, and peanut butter.  Set aside.
  2. Heat 1 tsp of sesame oil until it is shimmering.  If your pan needs some extra oil, spray a tad of your favorite non-stick spray in there to get your pan ready for the garlic and ginger.  Add in your garlic and ginger.  Sauté 30 – 60 seconds, making sure not to let your garlic burn and until it is fragrant.
  3. Add in your broccoli and red bell pepper.  Stir every minute or so.  After about 3 -4  minutes, add your DRAINED Zero Noodles.
  4. Stir in sauce so it coats all of your veggies and noodles.
  5. Cook for another 4 minutes or so, until your veggies are cooked to your liking, but still have some crunch.
  6. Serve with fresh lime wedges!