Vegetarian Pad Thai

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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

Cook: 5

Total: 25

Servings: servings

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Ingredients

FOR THE SAUCE:

3 tablespoons low sodium soy sauce or tamari
1 ½ tablespoons rice vinegar
1 tablespoon honey
1-3 teaspoons chili garlic sauce or Sriracha, or hot sauce of choice

FOR THE VEGETARIAN PAD THAI:

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
½ cup shelled edamame
2 large green onions finely chopped
¼ cup finely chopped peanuts
¼ cup chopped fresh cilantro
Lime wedges for serving
Additional hot sauce for serving

Instructions

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.

Notes

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.

Nutrition

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