Vegetarian Pad Thai
This Vegetarian Pad Thai is bursting with vibrant flavors and textures! A quick, healthy stir-fry packed with veggies, edamame, and a tangy sauce that’s perfect for any night.
Equipment
- Large Skillet or Wok
- Cutting board and knife
- Measuring Spoons
- Spatula
Ingredients
- 3 tablespoons low sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1-3 teaspoons chili garlic sauce or Sriracha, or hot sauce of choice
- 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
- 1 cup shelled edamame
- 2 large green onions finely chopped
- ½ cup finely chopped peanuts
- ½ cup chopped fresh cilantro
- Lime wedges for serving
- Additional hot sauce for serving
Instructions
Make Vegetarian Pad Thai: A Simple Method
- In a small bowl, whisk together the low sodium soy sauce or tamari, rice vinegar, honey, and chili garlic sauce (or your preferred hot sauce). Set aside.
- Using a spiralizer, create zucchini noodles. If you don’t have a spiralizer, you can simply julienne the zucchini into thin strips.
- In a large skillet or wok, heat ½ teaspoon of extra-virgin olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the spiralized zucchini and cook for 2-3 minutes until slightly softened.
- Push the zucchini to one side of the skillet, and crack the eggs into the empty space. Scramble them gently until cooked through, then mix them with the zucchini.
- Add the bean sprouts, grated carrots, and shelled edamame to the skillet. Pour the sauce over everything and toss to combine. Cook for an additional 2-3 minutes until everything is heated through.
- Remove the skillet from heat and stir in the chopped green onions, peanuts, and cilantro. Serve hot with lime wedges on the side and additional hot sauce if desired.
Notes
- Don’t overcook the zucchini; it should remain slightly crunchy for the best texture.
- Be careful not to burn the garlic to avoid bitterness.
- Adjust the amount of hot sauce to your taste; start with less and add more as desired.
- For a vegan version, omit the eggs or substitute with scrambled tofu.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of water or soy sauce.