Go Back

Vegetarian Pad Thai

Satisfying and healthy bowl of pad Thai made with zucchini noodles and a tangy sauce, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Thai, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 1/4 cup low sodium soy sauce or tamari Provides a savory base for the sauce.
  • 2 tablespoons rice vinegar Adds acidity and balances the flavors.
  • 2 tablespoons honey Sweetens the dish naturally.
  • 1 tablespoon chili garlic sauce or Sriracha Infuses heat and depth.
Main Ingredients
  • 2 medium zucchini Serves as a light pasta alternative.
  • 1 tablespoon extra-virgin olive oil Used for sautéing the vegetables.
  • 2 cloves garlic Offers an aromatic flavor base.
  • 2 large eggs Enriches the dish, adding protein.
  • 1 cup bean sprouts Adds crunch and freshness.
  • 1/2 cup grated carrots Provides sweetness and vibrant color.
  • 1/2 cup shelled edamame Boosts protein content.
  • 1/4 cup chopped green onions Offers a mild onion flavor.
  • 1/4 cup finely chopped peanuts Adds texture and richness.
  • 1/4 cup chopped fresh cilantro Brightens the dish with freshness.
  • 2 wedge lime For serving, adds zesty flavor.

Method
 

Preparation
  1. Make the sauce. In a small bowl, stir together the soy sauce, rice vinegar, honey, and chili garlic sauce. Adjust sweetness or spice to taste.
  2. Prepare the zoodles. Using a spiralizer, cut the zucchini into zoodles. Alternatively, use a Y-shaped vegetable peeler to create zucchini ribbons. Set aside.
Cooking
  1. Heat olive oil. In a large nonstick skillet or wok, heat 1 teaspoon of olive oil over medium-high heat.
  2. Sauté garlic and eggs. Add minced garlic, then crack the eggs directly into the skillet. Break apart yolks with a spatula and let cook for about 30 seconds until just beginning to set.
  3. Add noodles and sauce. Add the spiralized zucchini and prepped sauce to the skillet, stirring to coat.
  4. Mix in vegetables. Stir in bean sprouts, grated carrots, edamame, and chopped green onions. Allow to cook for about 1 minute until bean sprouts are crisp-tender.
Serving
  1. Garnish and serve. Sprinkle on peanuts and cilantro. Serve immediately with lime wedges and additional hot sauce on the side as desired.

Notes

For a flavor boost, consider adding a splash of lime juice right before serving. Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat on the stove to avoid soggy zoodles.