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Vegetarian Pad Thai
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 Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 2 servings
Calories: 371 kcal
Course:
Main Course
Cuisine:
Thai
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.
Cup of Yum
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 Information
Serving
1(of 2)
Calories
371kcal
(19%)
Carbohydrates
37g
(12%)
Protein
20g
(40%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
164mg
(55%)
Potassium
1251mg
(36%)
Fiber
9g
(36%)
Sugar
22g
(44%)
Vitamin A
11587IU
(232%)
Vitamin C
52mg
(58%)
Calcium
139mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 371
% Daily Value*
| Serving | 1(of 2) | |
| Calories | 371kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 20g | 40% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Potassium | 1251mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 22g | 44% |
| Vitamin A | 11587IU | 232% |
| Vitamin C | 52mg | 58% |
| Calcium | 139mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.