Vegetarian Pad Thai {30-Minute Recipe}

This Vegetarian Pad Thai is a colorful combination of fresh produce, an easy vegetarian pad 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, which means it comes together lickety-split! It’s fast, easy, and with its sweet, salty, a-little-bit-funky (in a good way) sauce, it hits the spot every time I’m feeling tempted by takeout.
• Made Low-Carb With Zoodles. If you are going for authenticity, this Healthy Shrimp Pad Thai with rice noodles is most like the version Ben and I ate daily when we visited Thailand. (Read more about our travels in this post: Thailand Part 1.) But swapping 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 healthy proteins and fats thanks to a trio of eggs, peanuts, and edamame, and it’s packed with veggies. You don’t need anything else! (But if you do want to pair your pad Thai with something else, I’ve got some ideas below.)

How to Make Vegetarian Pad Thai

The Ingredients

• Zucchini. The zucchini noodles drink up the flavor of the tasty pad Thai sauce and make this meal incredibly healthy and low carb too.
• Soy Sauce. Gives this dish its iconic briny, umami flavor. I opt for low sodium soy sauce to keep the dish from becoming too salty. If you are not concerned about this dish being 100 percent vegetarian, you may add a teaspoon or two of fish sauce to the sauce for a more authentic Thai flavor.
• Rice Vinegar. Has a serious impact on the yum-factor of this sauce.
• Chili Garlic Sauce. Or Sriracha, if you prefer.
• Honey. Sweetness to balance the chili sauce.
• Eggs. Provides protein to make this dish filling and satisfying.
• Carrots. Add a bright burst of orange color 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 bean sprouts from a can, as they will lend an unpleasant metallic and overly-fermented taste.
• Edamame. Provide a nice contrasting texture while contributing a dose of healthy plant-based protein. (If you love edamame, try my Edamame Hummus.)
• Garlic and Green Onions. Add a little extra aroma and zip.
• Cilantro. Finishes the dish with a little color and fresh herb taste.
• Lime. A final squeeze of fresh lime juice balances and brightens the dish.
• Peanuts. Give this dish a nice crunch that contrasts the tender vegetables beautifully. A pad Thai essential.

The Directions

1. Make the Sauce. In a small bowl, mix the sauce ingredients.
2. Prep the Noodles. Spiralize the zucchini into zoodles (or cut into ribbons using a Y-shaped vegetable peeler). Set aside.
3. Cook the Eggs. Next, sauté the garlic, and scramble the eggs until they just begin to set.
4. Add the Veggies. Add the zucchini noodles, bean sprouts, carrots, edamame, green onions, and sauce. Then, cook until the veggies are crisp-tender.
5. Finish. Garnish with peanuts, cilantro, and lime wedges. Serve and ENJOY!

Meal Prep Tips

While this recipe does not hold up the best to reheating, you can prep the ingredients in advance to cut down cooking time for a make-ahead dinner.

• Prewash, spiralize, and chop your produce up to 24 hours before cooking.
• Store prepped veggies in separate or divided containers in the refrigerator.
• Mix the sauce ahead and store it in an airtight container.

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



What to Serve with Vegetarian Pad Thai

Recipe Tips and Tricks

• Add Your Favorite Veggies. Feel free to add additional veggies or swap for any in-season produce of your choice. While the blend of vegetables in the recipe, as it is written, is most traditional, pea pods, sliced red bell pepper, or spinach would be tasty additions.
• Garnish With Gusto. Add a sprinkling of fresh, chopped Thai basil (or regular basil) and chives for yet another layer of flavor. Fresh radish adds some crunch and punchy flavor, cashews are a crunchy alternative to peanuts—or come up with your own garnish ideas!
• Adjust the Balance of the Sauce. Pad Thai is known for the balance of flavors in the sauce—salty, umami, sweet, and pungent. You can tweak the proportions to make the perfect balance for your taste buds. For sweeter pad Thai, add additional honey. For spicier, add additional 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 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

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• 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.

• 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.

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

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