Vegetarian Pad Thai {30 Minute Recipe}

This Vegetarian Pad Thai It’s a colorful combination of fresh produce, an easy vegetarian 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.

Why you’ll love this easy vegetarian pad thai recipe

• Ready in minutes. This vegetarian pad thai recipe is essentially a stir fry, meaning it comes together in a snap. It’s quick, easy and with its sweet, savory and slightly funky (in a good way) sauce, it hits the spot every time I’m tempted by takeout.
• Made low carb with Zoodles. If you are looking for authenticity, this Healthy Shrimp Pad Thai with rice noodles is very similar to the version Ben and I ate daily when we visited Thailand. (Read more about our trips in this post: Thailand part 1.) But swapping out zucchini noodles for classic rice noodles is a great way to make pad Thai a healthy dinner option for any night of the week.
• A balanced meal. This vegetarian pad thai offers protein and healthy fats thanks to a trio of eggs, peanuts, and edamame, and is packed with veggies. You don’t need anything else! (But if you do If you want to pair your pad Thai with something else, I have some ideas below.)

How to make vegetarian pad thai

The ingredients

• Zucchini. The zucchini noodles enhance the flavor of the savory pad thai sauce and make this meal incredibly healthy and low carb.
• I am Willow. It gives this dish its iconic salty umami flavor. I opt for low sodium soy sauce to prevent the dish from being too salty. If you’re not worried about making this dish 100 percent vegetarian, you can add a teaspoon or two of fish sauce to the sauce for a more authentic Thai flavor.
• Rice Vinegar. It has a serious impact on the richness factor of this sauce.
• Chili Garlic Sauce. Or Sriracha, if you prefer.
• Honey. Sweetness to balance the chili sauce.
• Eggs. Provide protein to make this dish filling and satisfying.
• Carrots. Add a bright burst of orange and some crunch.
• bean sprouts. 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 canned bean sprouts, as they will give it an unpleasant metallic and overly fermented taste.
• Edamame. It provides a pleasant, contrasting texture while providing a dose of healthy plant-based protein. (If you love edamame, try my Edamame hummus.)
• Garlic and green onions. Add a little more aroma and close.
• Cilantro. Finish the dish with a little color and flavor from fresh herbs.
• Lime. A final splash of fresh lime juice balances and brightens the dish.
• Misery. Give this dish a nice crunch that contrasts beautifully with the tender vegetables. An essential pad thai.

The addresses

1. make the sauce. In a small bowl, mix the sauce ingredients.
2. Prepare the noodles. Spiral zucchini into zoodles (or cut into strips using a Y Shape Vegetable Peeler). Set aside.
3. cook eggs. Next, sauté the garlic and stir in the eggs until they begin to set.
4. Add the vegetables. Add the zucchini noodles, bean sprouts, carrots, edamame, green onions, and sauce. Then, cook until the vegetables are crisp-tender.
5. Finish. Garnish with peanuts, cilantro and lime wedges. Serve and ENJOY!

Meal Prep Tips

While this recipe doesn’t hold up better to reheating, you can prepare the ingredients ahead of time to reduce cooking time for a make-ahead dinner.

• Prewash, spiral cut, and chop your produce up to 24 hours before cooking.
• Store prepared vegetables in separate or divided containers in the refrigerator.
• Mix the sauce ahead of time and store in an airtight container.

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



What to serve with vegetarian pad thai

Recipe Tips and Tricks

• Add your favorite vegetables. Feel free to add additional vegetables or swap them for any seasonal produce of your choice. While the mix of vegetables in the recipe, as written, is the most traditional, pea pods, sliced ​​red pepper, or spinach would be tasty additions.
• Garnish with taste. Add a pinch of chopped fresh Thai basil (or regular basil) and chives for another layer of flavor. Fresh radish adds a hearty crunch, cashews are a crunchy alternative to peanuts, or create your own decorating ideas!
• Adjust the balance of the sauce. Pad Thai is known for the sauce’s balance of flavors: salty, umami, sweet and spicy. You can modify the proportions to achieve the perfect balance for your taste buds. For a sweeter pad thai, add additional honey. For a spicier flavor, add more chili paste.

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!

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FOR THE SAUCE:

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

FOR THE VEGETARIAN PAD THAI:

• 2 medium zucchini
• 1 teaspoon extra virgin olive oil divided
• 2 nail garlic chopped
• 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 to serve
• additional hot sauce to serve

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• In a small bowl, mix the sauce ingredients. If you prefer a sweeter pad thai, add more honey. For a spicier flavor, add more chili paste.

• Using a spiralizer, cut the zucchini into zoodles. If you don’t have a spiralizer, you can cut the zucchini into strips using a Y Shape Vegetable Peeler. Set aside.

• Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat. Add the garlic and then crack the eggs directly into the pan. Separate the yolk with the spatula and let it cook for 30 seconds, until it begins to set. Add the noodles and sauce and toss 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 with peanuts and cilantro. Serve immediately with lime wedges and additional hot sauce to taste.

• 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 WARM UP: For best results, quickly heat 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 instead of honey (for vegans) and omit the eggs or substitute more edamame or tofu air fryer.

Service: 1(of 2)Calories: 371caloriesCarbohydrates: 37gramProtein: 20gramFat: 18gramSaturated fats: 3gramPolyunsaturated fats: 5gramMonounsaturated fats: 8gramTrans fats: 1gramCholesterol: 164mgPotassium: 1251mgFiber: 9gramSugar: 22gramVitamin A: 11587UIVitamin C: 52mgCalcium: 139mgIron: 4mg

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