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Vegetarian Pad Thai

This Vegetarian Pad Thai is vibrant, flavorful, and packed with fresh veggies and protein-rich edamame for a quick, satisfying meatless meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai
Keyword: Easy, Gluten-Free Option, Healthy, Quick, Vegetarian
Servings: 4 servings

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 spiralized or julienned
  • 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
  • 0.5 cup finely chopped peanuts
  • 0.5 cup chopped fresh cilantro
  • Lime wedges for serving
  • Additional hot sauce for serving

Instructions

  • In a small bowl, whisk together 3 tablespoons of low sodium soy sauce or tamari, 1 tablespoon of rice vinegar, 1 tablespoon of honey, and 1-3 teaspoons of chili garlic sauce or preferred hot sauce. Set aside.
  • Spiralize or julienne the two medium zucchini. Mince the garlic and chop the green onions, peanuts, and cilantro.
  • In a large wok or skillet, heat ½ teaspoon of extra-virgin olive oil over medium heat. Crack the two eggs into the pan and scramble until fully cooked. Remove eggs and set aside.
  • In the same pan, add the remaining ½ teaspoon of olive oil. Add minced garlic and sauté for about 30 seconds until fragrant.
  • Add spiralized zucchini, bean sprouts, grated carrots, and shelled edamame. Stir-fry for 3-4 minutes until vegetables are tender but still crisp.
  • Pour prepared sauce over vegetable mixture and toss to coat evenly. Add scrambled eggs and chopped green onions. Stir well to combine.
  • Remove from heat and serve immediately. Garnish with chopped peanuts, fresh cilantro, and lime wedges. Add extra hot sauce if desired.

Equipment

  • Spiralizer or Julienne Peeler
  • Wok or large skillet
  • Spatula
  • Measuring Cups and Spoons
  • Knife and cutting board

Notes

  • Do not overcook vegetables; keep them slightly crunchy for best texture.
  • Adjust chili sauce amount to your preferred spice level.
  • Store leftovers in the refrigerator for up to 3 days.
  • Let the sauce sit a few minutes before adding to stir-fry for enhanced flavor.