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This Vegetarian Pad Thai is a colorful combination of fresh produce, an easy vegetarian pad Thai sauce, and freshly spiralized zucchini noodles. It’s a magic wand that transforms classic pad Thai into a healthy, low-carb, 30-minute dinner.

Easy Vegetarian Pad Thai with Zucchini Noodles in a white bowl with chopsticks and garnished with lime wedges, cilantro and peanuts

My love for pad Thai runs deep.

So much so, that when Ben and I visited Thailand, we split a plate of pad Thai every single day of the trip, both at lunch and at dinner.

It was so tasty and such a bargain, we couldn’t resist!

Back on this side of the Pacific Ocean, pad Thai is still a dish I love to cook at home.

Zoodle Pad Thai in a white bowl with chopsticks and garnished with lime wedges, cilantro and peanuts

It’s fast, easy, and hits the spot every time I’m feeling tempted by takeout (this recipe is a better choice!).

If you are going for authenticity, this Healthy Shrimp Pad Thai with rice noodles is most like the version we ate daily in Thailand.

That said, during our travels we often came across vegetarian pad Thai too.

5 Star Review

“I cannot tell people how wonderful this dish is – just DELISH!”

— Martha —
Easy Vegetarian Pad Thai with Zoodles in a white bowl with chopsticks and garnished with lime wedges, cilantro and peanuts

Today, I’m sharing a vegetarian pad Thai inspired by those we devoured on our trip (read more about our travels in this post: Thailand Part 1).

One major difference between today’s vegetarian pad Thai and the ones in Bangkok?


While not traditional, swapping zucchini noodles for classic rice noodles is a great way to make pad Thai a healthy dinner option for any night (or if you’re me in Thailand, every night) of the week.

Equipment Tip

Sprializers are widely available online and don’t take up much space in your cabinet. If you are looking for new ways to work more veggies into your diet or are following a low-carb diet, it’s an excellent and fairly inexpensive investment.

This model is an excellent spiralizer.

fresh whole zucchini on a white and red striped kitchen towel

Zoodles Vs. Rice Noodles

When summer produce is in its prime, swapping the usual rice noodles for spiralized zucchini to make zoodle pad Thai is an excellent way to use up that bumper crop.

At other times of year, I still love to cook with zucchini noodles beause:

  • Zucchini is accessible and affordable.
  • Zucchini noodles cut the calories and carbs of traditional pad Thai dramatically.
  • It packs extra vitamins, minerals, and a serving of veggies into every bowl.
  • Zoodles make pad Thai an easy, one-pot meal because no boiling of water is required.

If you haven’t jumped on the zoodle train yet, this vegetarian pad Thai is an ideal place to start (then follow-up with this Zucchini Stir Fry).

From there, you can dabble in Zucchini Pasta and Healthy Shrimp Scampi.

How to Make Vegetarian Pad Thai

Start to finish, this vegetarian pad Thai recipe is ready in 30 minutes (here are more of my favorite 30-minute meals).

It offers healthy proteins and fats thanks to a trio of eggs, peanuts, and edamame, and is veggie packed.

The sauce is salty, a little funky (in a good way), and has a touch of spice and sweetness.

Two bowls of 30-minute vegetarian Pad Thai with Zoodles garnished with lime wedges and peanuts

The Ingredients

  • Zucchini. The zucchini noodles drink up the flavor of the tasty pad Thai sauce, provide an extra serving of veggies, and make this meal incredibly healthy and low carb too.
  • Soy Sauce. Gives this dish its iconic briny, umami flavor. I always opt for low sodium soy sauce to keep the dish from becoming too salty.

Substitution Tip!

If you are not concerned about this dish being 100 percent vegetarian, you may add a teaspoon or two of fish sauce to the sauce for a more authentic Thai flavor.

  • Rice Vinegar. Has a serious impact on the yum-factor of this sauce. Don’t skip or skimp!
  • Chili Garlic Sauce. Or Sriracha, if you prefer, provides just the right amount of kick.
  • Honey. Sweetness to balance the chili sauce (classic pad Thai uses regular sugar if you prefer).
  • Eggs. Provides protein to make this dish filling and satisfying.

Dietary Note

To Make Vegan Pad Thai: Use maple syrup or light agave in place of the honey, and omit the eggs or substitute them for extra edamame or tofu.

  • Carrots. Add a bright burst of orange color and pack each serving with vitamin A.
  • Bean Sprouts. A classic addition to any pad Thai recipe. It makes the recipe fresh and a little crunchy.

Substitution Tip

If you can’t find fresh bean sprouts, you can omit them or swap them for finely shredded cabbage or broccoli slaw. Do not use bean sprints from a can, as they will lend an unpleasant metallic and overly-fermented taste.

Your local Asian market is a stellar place to look for fresh bean sprouts as well.

  • Edamame. Provide a nice contrasting texture while contributing a dose of healthy plant-based protein. (If you love edamame, try my Edamame Hummus.)

Market Swap

Feel free to add additional veggies or swap for any in-season produce of your choice. While the blend of vegetables in the recipe, as it is written, is most traditional, pea pods, sliced red bell pepper, or spinach would be tasty additions.

  • Garlic and Green Onions. Add a little extra aroma and zip.
  • Cilantro. Finishes the dish with a little color and fresh herb taste.


Add a sprinkling of fresh, chopped Thai basil (or regular basil) and chives for yet another layer of flavor.

  • Lime. A final squeeze of fresh lime juice balances and brightens the dish.
  • Peanuts. Give this dish a nice crunch that contrasts the tender vegetables beautifully. A pad Thai essential.

The Directions

  1. In a small bowl, mix the sauce ingredients.


For sweeter pad Thai, add additional honey. For spicier, add additional chili paste.

  1. Spiralize the zucchini into zoodles (or cut into ribbons using a Y-shaped vegetable peeler). Set aside.
  2. Next, sauté the garlic, and scramble the eggs until they just begin to set.
  3. Add the zucchini noodles, bean sprouts, carrots, edamame, green onions, and sauce. Then, cook until the veggies are crisp-tender.
  4. Garnish with peanuts, cilantro, and lime wedges. Serve and ENJOY!

Storage Tips

  • To Store. Zucchini noodles soften when reheated. Therefore, this recipe is best enjoyed the day it is made, but it can last in the refrigerator for 1 to 2 days.
  • To Reheat. For best results, quickly warm the pad Thai, uncovered, in a skillet over medium-high heat until heated through.
  • To Freeze. Freezing is not recommended.

Meal Prep Tip

While this recipe does not hold up the best to reheating, you can prep the ingredients in advance to cut down cooking time for a make-ahead dinner.

  • Prewash, spiralize, and chop your produce up to 24 hours before cooking.
  • Store prepped veggies in separate or divided containers in the refrigerator.
  • Mix the sauce ahead and store it in an airtight container.

Then, when ready to cook, simply heat your skillet or wok and cook as directed in the recipe. Easy peasy!

What to Serve with Vegetarian Pad Thai

  • Spiralizer. For making fresh, healthy zucchini, beet, or butternut squash noodles.
  • Nonstick skillet. A nice, deep skillet is ideal for making veggie-pack stir fry recipes.
  • Wok. If you have the cupboard space and enjoy making stir fries often (like this Vegetable Lo Mein), a wok is a great investment.

Frequently Asked Questions

Is Pad Thai Usually Vegetarian?

No. If we get technical, traditional pad Thai is not typically vegetarian because most authentic recipes contain fish sauce which is derived from fermented small fish or krill. Additionally, pad Thai recipes often contain sautéed shrimp or chicken, although tofu is also common.

Is Vegetarian Pad Thai Unhealthy?

Vegetarian pad Thai is an excellent, healthy dinner option. As long as you don’t go overboard on the sugar or oil, then pad Thai is low in fat, cholesterol, and calories. Recipes like this one also get bonus points since it swaps traditional rice noodles for zucchini noodles (zoodles) making it a low-carb meal and offering even more vegetables.

Is Pad Thai an American Dish?

No. Unlike General Tso’s Chicken, a popular Chinese dish that actually has origins in Taiwan and the United States, pad Thai was actually created in Thailand.

Vegetarian Pad Thai

4.82 from 16 votes
A healthy vegetarian pad Thai recipe with zoodles and no fish sauce. It's full of flavor, low carb, and ready in just 30 minutes!

Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes

Servings: 2 servings



  • 3 tablespoons low sodium soy sauce or tamari
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1-3 teaspoons chili garlic sauce or Sriracha, or hot sauce of choice


  • 2 medium zucchini
  • 1 teaspoon extra-virgin olive oil divided
  • 2 cloves garlic minced
  • 2 large eggs
  • 1 cup bean sprouts
  • 1 cup grated carrots
  • 1/2 cup shelled edamame
  • 2 large green onions finely chopped
  • 1/4 cup finely chopped peanuts
  • 1/4 cup chopped fresh cilantro
  • Lime wedges for serving
  • Additional hot sauce for serving


  • In a small bowl, stir together the sauce ingredients. If you prefer a sweeter pad Thai, add additional honey. For spicier, add additional chili paste.
  • With a spiralizer, cut the zucchini into zoodles. If you don’t have a spiralizer, you can cut the zucchini into ribbons using a Y-shaped vegetable peeler. Set aside.
  • Heat 1 teaspoon of oil in a large nonstick skillet or wok over medium-high heat. Add the garlic, then crack the eggs directly into the skillet. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Add the noodles and sauce and stir to coat. Next, add the bean sprouts, carrots, edamame, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges and additional hot sauce as desired.



  • TO STORE: Because zucchini noodles soften when reheated, this recipe is best enjoyed the day it is made, but it can last in the refrigerator for 1 to 2 days.
  • TO REHEAT: For best results, quickly warm the pad Thai, uncovered, in a skillet over medium-high heat until heated through.
  • TO FREEZE: Freezing is not recommended.
  • To Make Vegan Pad Thai: Use maple syrup or light agave in place of the honey (for vegan), and omit the eggs or substitute them for extra edamame or Air Fryer Tofu.


Serving: 1(of 2)Calories: 371kcalCarbohydrates: 37gProtein: 20gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 164mgPotassium: 1251mgFiber: 9gSugar: 22gVitamin A: 11587IUVitamin C: 52mgCalcium: 139mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This was great! My daughter and I truly enjoyed it. Proudly I used a zucchini from my own garden (first time growing them!) Thank you5 stars

    1. HOORAY Maria! I’m so glad the recipe was a hit. How exciting to be growing your own zucchini! I hope you have many more successful harvests in the future. :)

  2. This  was super easy to make. I did after a few bites feel like it needed something else so I added in a tiny but of Teddie’s Smooth Peanut Butter. Granted it bumped up the calories and fat, but IMO it was totally worth it and a yummy addition. Thanks for the recipe! 5 stars

    1. Jenn, I’m so glad you enjoyed the recipe! Thanks for taking the time to share this review and your tweak!

  3. Made this tonight for dinner and it was just delicious! So nice when healthy can taste so good. Side note; this website, in general, is a lifesaver!5 stars

    1. Lisa, thanks so much for taking the time to leave this wonderful review! I’m so happy to hear you enjoyed the dish, and I’m so grateful for your kind words about my site as well!

  4. I saw this on your Instagram a while ago and am always on the lookout for new lunch inspiration so I bookmarked the recipe to try. I had it today and it was really tasty. I actually made it last night and reheated it in the microwave today and it wasn’t actually too soggy. This is definitely going to be a new work lunch for me – low carb, low calorie and full of healthy vitamins. Also love that someone has put this recipe on my fitness pal so I could easily add the calories.5 stars

  5. I am not sure if my 2 zucchini were too big – or what happened, but I had an insane amount of water/liquid in my recipe. So much so I strained it all out at the end. Did this happen to anyone else? Or can this happen if you use too much zucchini/cook it too long? It still tasted good, I was just alarmed at all the extra liquid!

    1. Hi Liz! I’m sorry you had trouble with this recipe. If the pan was overcrowded or you covered it during cooking, that can cause the zucchini to become watery. Overcooking them can also cause this watery response. I’m happy to hear you still enjoyed the dish!

  6. I cannot tell people how wonderful this dish is – just DELISH! I quadrupled the recipe and so we each had a very generous bowl for dinner and then a smaller bowlful in the morning (to which I added a fried duck egg each and a little sriracha because we like things with a kick.) We used the largest amount of recommended chili paste and it was great for us. I recommend getting everything all laid out and organized before starting up the wok because the cooking itself goes very fast (as my partner points out, this is typical of a lot of Asian cooking because fuel is dear.) I wish I had thought to add the squirt of lime you recommended to someone above – oh well, next time! It was already perfect and I will definitely be making this again.5 stars

    1. I’m SO happy that you enjoyed the recipe, Martha! Thank you for sharing this kind review!

  7. Delicious!  We made this last night, I have to admit I was skeptical as I’m really a lover of Pad Thai, but this was easy to prepare and tasted declisious.  The noodles were very similar texture to the rice noodle texture and we loved that this was really all vegetables and a small bit of egg.  We’ll definitely make this again, thank you Erin!5 stars

  8. absolute favorite zoodle recipe I’ve ever come across – perfect for easy college dinner or dinner for my family! highly, highly recommend :)) you don’t even miss the noodle aspect, honestly, it’s super tasty, and as a vegetarian replacing fish sauce with soy sauce was no problem at all5 stars

  9. Fish sauce is NOT required, and a full reading of this awesome looking recipe will reveal the suggested substitutions. I can’t wait to try this for my family… without the fish sauce. :-) Thank you Erin!5 stars

  10. Hi Erin,
    I so wanted to try your recipe that I couldn’t wait for your answer and took a chance by combining all the soy sauce and used minced garlic. It was fantastic. I really loved the addition of topping it with cilantro and peanuts. I can’t wait to briefly warm up the leftovers for tonight’s dinner too. Thanks for letting me know I prepared it correctly!

    Ro5 stars

  11. It may be because this was my first time making zoodles at home and I missed a critical step, but when I mixed them in the pan just turned to soup! There were a good 2 cups of liquid that I had to drain out and then remake my sauce. In the end, it tasted wonderful – but if you’re a zoodle newbie, they have A LOT of liquid that needs to be removed before this recipe will work.3 stars