Vegetarian Pad Thai
I make this Vegetarian Pad Thai on busy weeknights and when friends come over. It’s fast, colorful, and feels like a proper takeout dish without the delivery fee. Fresh zucchini noodles keep it light, while the sauce brings that familiar sweet-sour-savory balance every Pad Thai needs.
This is a practical recipe: clear ingredients, step-by-step cooking, and small swaps you can make without losing the spirit of the dish. You’ll finish in under 20 minutes once the prep is done, and it’s forgiving — which I love when I’m tired but still want something delicious.
Expect a mix of textures: tender zoodles, crisp bean sprouts, nutty peanuts, and a bright hit of cilantro and lime. If you like heat, add more chili garlic sauce at the table. If you don’t, stick to the milder side and enjoy the gentle tang from rice vinegar and honey.
What Goes Into Vegetarian Pad Thai
Here I list exactly what you’ll use and why. I find short notes next to each ingredient keep prep focused and purposeful. Read the list through before you start — it speeds everything up.
Ingredients
- 3 tablespoons low-sodium soy sauce or tamari — provides the salty, savory backbone without overwhelming the other flavors.
- 1 ½ tablespoons rice vinegar — brings brightness and gentle acidity to balance the sauce.
- 1 tablespoon honey — adds a rounded sweetness to marry the soy and vinegar.
- 1-3 teaspoons chili garlic sauce or Sriracha, or hot sauce of choice — start small; you can always add more for heat.
- 2 medium zucchini — spiralized into zoodles; they replace rice noodles for a lighter dish.
- 1 teaspoon extra-virgin olive oil — for cooking aromatics and eggs; just enough to prevent sticking.
- 2 cloves garlic, minced — aromatic base; don’t let it brown or it will taste bitter.
- 2 large eggs — add protein and silky texture when lightly scrambled into the pan.
- 1 cup bean sprouts — provide crunch and freshness; add near the end to keep them crisp-tender.
- 1 cup grated carrots — color, slight sweetness, and fibrous bite.
- ½ cup shelled edamame — plant-based protein and a pop of green.
- 2 large green onions, finely chopped — mild oniony lift; add some in at the end and some for garnish if you like.
- ¼ cup finely chopped peanuts — texture and nuttiness; reserve some for sprinkling on top at the table.
- ¼ cup chopped fresh cilantro — bright herbal finish; add at the end so it stays fresh.
- Lime wedges for serving — essential acidic boost; always squeeze at the table for best flavor.
- Additional hot sauce for serving — lets everyone customize their heat level.
Vegetarian Pad Thai: From Prep to Plate
- In a small bowl, whisk together 3 tablespoons low-sodium soy sauce or tamari, 1½ tablespoons rice vinegar, 1 tablespoon honey, and 1–3 teaspoons chili garlic sauce or Sriracha (start with 1 teaspoon and add more to taste). Set the sauce aside.
- Using a spiralizer, cut the 2 medium zucchini into zucchini noodles (zoodles). If you don’t have a spiralizer, use a Y-shaped vegetable peeler to make zucchini ribbons. Set the zoodles aside.
- Prepare the remaining ingredients: mince 2 cloves garlic, grate 1 cup carrots, finely chop 2 large green onions, measure 1 cup bean sprouts, ½ cup shelled edamame, ¼ cup finely chopped peanuts, and ¼ cup chopped fresh cilantro. Have lime wedges and additional hot sauce ready for serving.
- Heat the 1 teaspoon extra-virgin olive oil in a large nonstick skillet or wok over medium-high heat.
- Add the minced garlic to the hot pan and cook, stirring, about 30 seconds until fragrant but not browned.
- Crack the 2 large eggs into the skillet. Break the yolks with a spatula and gently scramble until the eggs are just beginning to set, about 30 seconds.
- Add the zucchini noodles and the prepared sauce to the skillet. Toss or stir to coat the zoodles evenly and cook until they are just tender, about 1–2 minutes.
- Add the 1 cup bean sprouts, 1 cup grated carrots, ½ cup shelled edamame, and the chopped green onions. Stir and cook until the bean sprouts are crisp-tender, about 1 minute.
- Remove the skillet from heat. Sprinkle the ¼ cup finely chopped peanuts and ¼ cup chopped cilantro over the wok and toss gently to combine.
- Serve immediately with lime wedges and additional hot sauce at the table.
Why It Deserves a Spot
This Vegetarian Pad Thai is worthy of your weekly rotation because it’s fast, balanced, and adaptable. It hits savory, sweet, acidic, and spicy notes in one pan. The zoodles make it lighter than the usual rice noodle version, but you still get that takeout vibe.
It’s also very approachable. Prep takes a little knife work and a spiralizer or peeler. Once your mise en place is ready, the cook time is a matter of minutes. It’s a full meal with eggs and edamame for protein, vegetables for color and texture, and peanuts for crunch.
If You’re Out Of…
Run into missing items? Here are simple, practical swaps that keep the spirit of the dish without inventing strange substitutes.
- No rice vinegar: Use a mild white wine vinegar sparingly — start with half the amount and taste.
- No honey: Skip it and add a pinch more soy sauce if you want saltiness. The dish will be less sweet but still pleasant.
- No zucchini: Use thinly sliced bell pepper ribbons or shredded cabbage if you want to stay low-carb. Note: cooking times will change.
- No peanuts: Omit them or use toasted pumpkin seeds if you need a nut-free option, but do not invent new nuts if you have dietary restrictions — choose what’s safe for you.
What You’ll Need (Gear)
- Large nonstick skillet or wok — crucial for quick, even cooking and easy tossing.
- Spiralizer or Y-shaped vegetable peeler — to turn zucchini into zoodles; both work fine.
- Mixing bowl — to whisk the sauce and have it ready when the zoodles hit the pan.
- Grater, knife, cutting board — for carrots, garlic, and chopping peanuts and cilantro.
Pitfalls & How to Prevent Them
Common mistakes and quick fixes
Overcooking the zoodles. Zoodles go from tender to mush quickly. Cook them 1–2 minutes and stop. They should still have a bite.
Browning the garlic. Garlic turns bitter if it browns. Keep your heat at medium-high and move fast; add eggs right after the garlic hits the pan.
Soggy bean sprouts. Add them at the end and cook only until crisp-tender, about a minute. That keeps crunch and freshness.
Too salty or too sweet. Taste the sauce before adding it to the pan. The recipe balances salty soy, tangy rice vinegar, and sweet honey; adjust by tiny amounts and taste as you go.
Holiday & Seasonal Touches
For a festive table, plate this in a shallow bowl and garnish with extra chopped cilantro, extra peanuts, and lime slices. Add thinly sliced red chilies for color and a heat boost. In cooler months, swap some zucchini for lightly sautéed shiitake mushrooms and increase edamame for heartiness.
At a summer gathering, serve with chilled cucumber slices on the side and offer a bright herb mix — basil or mint alongside cilantro — so guests can customize flavors.
Flavor Logic
Everything in this recipe has a role. Soy sauce gives umami depth. Rice vinegar trims richness with acidity. Honey tames sharpness and rounds the sauce. Chili garlic sauce creates the spicy lift. Eggs provide silkiness and protein. Bean sprouts and carrots add crunch, while peanuts contribute toasted nuttiness and textural contrast. Lime and cilantro at the end wake the whole dish up.
Understanding these roles makes it easy to tweak: if it needs more brightness, add acid; if it lacks depth, a touch more soy; if it’s flat, a pinch more honey or a squeeze of lime will usually fix it.
Prep Ahead & Store
Prep everything ahead for a truly weeknight-friendly meal. Spiralize the zucchini, grate the carrots, chop the aromatics, and make the sauce up to a day in advance. Store prepped veggies in separate airtight containers in the fridge for freshness.
Leftovers keep well for 1–2 days in the fridge. Reheat gently in a skillet over medium heat to avoid turning zoodles soggy. If you expect leftovers, leave the peanuts and cilantro off until serving to maintain crunch and brightness.
Your Questions, Answered
Can I make this vegan? Yes — skip the eggs and consider adding more edamame for protein or a handful of firm tofu cubes quickly pan-seared before adding the zoodles.
Can I use rice noodles instead of zoodles? You can, but cook rice noodles separately according to package instructions and toss them with the sauce and other ingredients in the pan for a more traditional Pad Thai.
Is this spicy? The recipe starts with 1 teaspoon chili garlic sauce. I list 1–3 teaspoons so you can control the heat. Add more at the table if you like it fiery.
Wrap-Up
This Vegetarian Pad Thai is a reliable, quick, and flavorful meal that feels special without being finicky. Prep smartly, watch the zoodles for just a minute or two, and finish with fresh herbs and lime. It’s perfect for nights you want something bright and nourishing that still tastes like a treat.
Make the sauce ahead, have everything chopped, and the actual cooking will fly by. Serve immediately with lime wedges and extra hot sauce so everyone can make it their own. Enjoy — and if you try a small tweak, I’d love to hear what worked for you.
Vegetarian Pad Thai
Ingredients
Ingredients
- 3 tablespoonslow sodium soy sauceor tamari
- 1 1/2 tablespoonsrice vinegar
- 1 tablespoonhoney
- 1-3 teaspoonschili garlic sauceor Sriracha or hot sauce of choice
- 2 medium zucchini
- 1 teaspoonextra-virgin olive oildivided
- 2 clovesgarlicminced
- 2 large eggs
- 1 cupbean sprouts
- 1 cupgrated carrots
- 1/2 cupshelled edamame
- 2 large green onionsfinely chopped
- 1/4 cupfinely chopped peanuts
- 1/4 cupchopped fresh cilantro
- Lime wedgesfor serving
- Additional hot saucefor serving
Instructions
Instructions
- In a small bowl, whisk together 3 tablespoons low-sodium soy sauce or tamari, 1½ tablespoons rice vinegar, 1 tablespoon honey, and 1–3 teaspoons chili garlic sauce or Sriracha (start with 1 teaspoon and add more to taste). Set the sauce aside.
- Using a spiralizer, cut the 2 medium zucchini into zucchini noodles (zoodles). If you don’t have a spiralizer, use a Y-shaped vegetable peeler to make zucchini ribbons. Set the zoodles aside.
- Prepare the remaining ingredients: mince 2 cloves garlic, grate 1 cup carrots, finely chop 2 large green onions, measure 1 cup bean sprouts, ½ cup shelled edamame, ¼ cup finely chopped peanuts, and ¼ cup chopped fresh cilantro. Have lime wedges and additional hot sauce ready for serving.
- Heat the 1 teaspoon extra-virgin olive oil in a large nonstick skillet or wok over medium-high heat.
- Add the minced garlic to the hot pan and cook, stirring, about 30 seconds until fragrant but not browned.
- Crack the 2 large eggs into the skillet. Break the yolks with a spatula and gently scramble until the eggs are just beginning to set, about 30 seconds.
- Add the zucchini noodles and the prepared sauce to the skillet. Toss or stir to coat the zoodles evenly and cook until they are just tender, about 1–2 minutes.
- Add the 1 cup bean sprouts, 1 cup grated carrots, ½ cup shelled edamame, and the chopped green onions. Stir and cook until the bean sprouts are crisp-tender, about 1 minute.
- Remove the skillet from heat. Sprinkle the ¼ cup finely chopped peanuts and ¼ cup chopped cilantro over the wok and toss gently to combine.
- Serve immediately with lime wedges and additional hot sauce at the table.
Equipment
- Small Bowl
- spiralizer (or Y-shaped vegetable peeler)
- Large Nonstick Skillet or Wok
- Spatula
Notes
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 orAir Fryer Tofu.
