Carrot Noodle Pad Thai is made with shaved carrots instead of traditional noodles for a healthy twist on a takeout favorite. You don't even have to think twice about skipping takeout. This delicious dish is so good that it tastes like a cheat meal but way healthier!

Carrot Noodle Pad Thai

I did it again. I just couldn't help myself. This whole turning vegetables into noodles has gotten the best of me. I'm totally addicted.

Thanks for putting up with me while I work my way through this veggie noodle phase.

It turns out carrots make great noodles. Did you know that? I'm often the last to know things so I wouldn't be surprised if this is old news for you.

Carrot Noodle Pad Thai

To make carrot noodles all you need is you handy ol' vegetable peeler. Pad Thai noodles are typically wider and a vegetable peeler does a great job at helping carrots mimic these wider noodles.

If you're using older ‘winter' carrots you'll want to start by gently peeling them first. (If you have fresh, new, summer carrots you can skip this step.) Next, you'll want to peel the carrots into long, noodle-like strips.

I find that Pad Thai is typically a little mushy but by using carrots you have more control over how mushy, or not, you want the dish to be. I like it when the carrots have just a tiny bit of crunch left to them. If you'd like yours even softer, you can cook them for another minute or two.

Carrot Noodle Pad Thai

 Tips for making carrot noodles

  1. Rotate the carrot every few peels to get noodles of the same width.
  2. Pull the peeler towards you so the noodles are slightly thicker. I prefer them this way.
  3. Once the carrot is too small to hold onto and peel set it down on a cutting board at the edge of your counter. You want the handle of the peeler to be off the counter so that the blade can have contact with the carrot until it is very thin.
  4. Count on 2-3 noodles per person.
Carrot Noodle Pad Thai

I have to tell you … I am absolutely in love with this carrot noodle Pad Thai for 3 reasons:

  1. The flavor is amazing. It's a little bit sweet, a little bit tangy and has just the right amount of heat. There's a good handful of peanuts on top and a good squeeze of lime. Yum!
  2. It makes me feel like I'm eating not-so-healthy noodles when I'm actually eating a big bowl of vegetables. Yay for trickery!
  3. The whole meal takes 30 minutes tops to throw together. Love simple and delicious meals!

If you love the idea of turning veggies into noodles make sure you check out the recipes Zucchini Pasta with Kale Pesto, Pistachios and Pomegranate and 15 Minute Zucchini Spaghetti with Tomato Sauce.

Carrot Noodle Pad Thai

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Vegetable Noodle Recipes:

Carrot Noodle Pad Thai

Carrot Noodle Pad Thai

Carrot Noodle Pad Thai is made with shaved carrots instead of traditional noodles for a healthy twist on a takeout favorite. You don't even have to think twice about skipping takeout. This delicious dish is so good that it tastes like a cheat meal but way healthier!

If you love this recipe as much as we do, let us know with a 5-star rating!

4.75 stars (4 ratings)
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Ingredients

  • 3 tablespoons tamarind paste, see notes
  • ¼ cup palm sugar, can use brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce, gluten-free if needed
  • 4 medium carrots
  • 2 tablespoons cooking oil, divided
  • 1 medium onion, sliced thin
  • 3 cloves garlic, minced
  • 10 large prawns
  • 2 large eggs
  • 2 cups bean sprouts
  • 2 green onions, sliced
  • 1 handful cilantro, stems torn off
  • 1 lime, juiced
  • Sriracha, chopped chilis, extra green onions, cilantro, and whole peanuts, to serve

Instructions 

  • Add the tamarind paste, palm sugar, fish sauce, and soy sauce to a small bowl and mix well.
    3 tablespoons tamarind paste, ¼ cup palm sugar, 1 tablespoon fish sauce, 1 tablespoon soy sauce
  • Peel the carrots then slice them into long ribbons using the peeler. (See the blog post for more detailed instructions.) Place the carrot noodles into a large bowl.
    4 medium carrots
  • Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the onion and garlic and cook for 2 minutes. Add the prawns and cook, stirring a few times, until they have turned pink, about 1-2 minutes. Remove the prawns and onions from the pan.
    2 tablespoons cooking oil, 1 medium onion, 3 cloves garlic, 10 large prawns
  • Pour the remaining tablespoon of oil into the pan. Once it is hot, crack the eggs into the pan and stir them around. Cook them until they are scrambled then remove them from the pan and put them in the same bowl as the prawns.
    2 large eggs
  • Put the pan back on the heat and add the carrot noodles. Unless you have a very big skillet they will barely fit. Don't worry, they will shrink as they cook. Cook them for about 2 minutes, turning them with tongs so they cook evenly. Add the bean sprouts and mix them in using the tongs. Pour in the tamarind sauce and continue to toss the noodles. Continue to cook the noodles until they are soft but still have a slight crunch, about 2-3 more minutes.
    2 cups bean sprouts
  • Add the green onions, cilantro, and cooked onions, prawns, and eggs back into the pot and toss it so everything is mixed in well.
    2 green onions, 1 handful cilantro
  • Divide the pad thai between two bowls. Return the pan to the heat and turn the heat to high. Let the liquid in the pan boil until it thickens then pour it over the noodles.
  • Top the pad thai with a squeeze of lime juice and any or all of the optional toppings. Serve right away.
    1 lime, Sriracha, chopped chilis, extra green onions, cilantro, and whole peanuts

Notes

If you're able to buy tamarind paste in a jar, that's the easiest. If not, it comes in a block and must be soaked in a little hot water before you remove the seeds and pulp. 
While this recipe makes a large skillet of pad thai, because it is made with carrot noodles, it is not as filling as regular pad thai, which is why we show it serving only 2 people. To make this a family dinner, serve it with some baked chicken thighs to make it more filling!
Serving: 1 serving = ½ of the recipe, Calories: 410kcal, Carbohydrates: 52g, Protein: 14g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 194mg, Sodium: 941mg, Potassium: 878mg, Fiber: 8g, Sugar: 31g, Vitamin A: 20951IU, Vitamin C: 38mg, Calcium: 138mg, Iron: 3mg
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