1cupgrated carrotsgrated with a boxed grater or food processor, or swap prebagged, julienned carrots
2large green onions(or 3 small green onions), finely chopped
1/4cupfinely chopped peanuts
1/4cupchopped fresh cilantro
Lime wedgesfor serving
Additional hot saucefor serving
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.
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.
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.
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 (for vegan); replace the fish sauce with soy sauce or tamari (to make sure it is vegetarian), and omit the eggs or substitute them for extra edamame.
**A note on fish sauce: fish sauce does contain some fish, so if you are making this recipe for someone who does not eat any fish products, replace it with soy sauce or tamari.