Easy Vegetarian Pad Thai with Zucchini Noodles. Full of protein and flavor, not too spicy, gluten free, and low carb! This fast and healthy one pot meal is perfect for busy families and weeknight dinner. Recipe at wellplated.com | @wellplated
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Vegetarian Pad Thai with Zoodles

Yield: 2 servings
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
A healthy and delicious vegetarian pad Thai recipe with zoodles. Full of flavor, low carb, and ready in just 30 minutes!

Ingredients

FOR THE SAUCE:

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

FOR THE VEGETARIAN PAD THAI:

  • 2 medium zucchini
  • 1 teaspoon extra-virgin olive oil — divided
  • 2 cloves garlic
  • 2 large eggs
  • 1 cup bean sprouts
  • 1 cup grated carrots — grated with a boxed grater or food processor, or swap prebagged, julienned carrots
  • 1/2 cup shelled edamame
  • 2 large green onions — (or 3 small 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

Instructions

  1. In a small bowl, stir together the sauce ingredients: fish sauce, rice vinegar, soy sauce, honey, and 1 teaspoon chili garlic sauce. If you prefer a sweeter pad Thai, add additional honey. For spicier, add additional chili paste.
  2. With a spiralizer, cut the zucchini into zoodles. If you don’t have a spiralizer, you can cut the zucchini into ribbons using a vegetable peeler (I find a Y-shaped peeler like this one the easiest). Set aside.
  3. Heat 1 teaspoon of oil in a large nonstick skillet or wok over medium high. 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.

Recipe Notes

  • 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 make vegan pad Thai: Use maple syrup or light agave in place of the honey; replace the fish sauce with soy sauce or tamari, and omit the eggs or substitute them for extra edamame.
Course: Main Course
Cuisine: Thai
Keyword: Vegetarian Pad Thai with Zoodles, Vegetarian Thai Recipe, Zucchini Noodles

Nutrition Information

Amount per serving (1 (of 2)) — Calories: 290, Fat: 10g, Saturated Fat: 2g, Cholesterol: 186mg, Sodium: 2136mg, Carbohydrates: 33g, Fiber: 6g, Sugar: 23g, Protein: 17g

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