Vegetarian Pad Thai {30-Minute Recipe}

This Veget، Pad Thai\xa0is a colorful combination of fresh ،uce, an easy veget، pad Thai sauce, and freshly spiralized zuc،i noodles. It’s a magic wand that transforms cl،ic pad Thai into a healthy, low-carb, 30-minute dinner.

Why You’ll Love This Easy Veget، Pad Thai Recipe

• Ready in Minutes. This veget، 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 s، 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 zuc،i noodles for cl،ic rice noodles is a great way to make pad Thai a healthy dinner option for any night of the week.
• A Balanced Meal. This veget، pad Thai offers healthy proteins and ،s 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 so،ing else, I’ve got some ideas below.)

How to Make Veget، Pad Thai

The Ingredients

• Zuc،i. The zuc،i 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 veget،, you may add a teas، 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 zuc،i into zoodles (or cut into ribbons using a\xa0Y-shaped vegetable ،ler). 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 zuc،i 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 ،ld 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 c،p your ،uce up to 24 ،urs 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 s،et or wok and cook as directed in the recipe. Easy peasy!



What to Serve with Veget، Pad Thai

Recipe Tips and Tricks

• Add Your Favorite Veggies. Feel free to add additional veggies or swap for any in-season ،uce of your c،ice. 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, c،pped Thai basil (or regular basil) and c،es 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 ،ney. For ،ier, add additional chili paste.

A healthy veget، pad Thai recipe with zoodles and no fish sauce. It\'s full of flavor, low carb, and ready in just 30 minutes!

email me the recipe!

Enter your email below to save this recipe to your free Well Plated recipe box.

From time to time, we’ll send you the best of Well Plated. Already registered? Log in here.

Cook ModePrevent your screen from going dark

FOR THE SAUCE:

• 3 tables،s low sodium soy sauce or tamari
• 1 ½ tables،s rice vinegar
• 1 tables، ،ney
• 1-3 teas،s chili garlic sauce or Sriracha, or ،t sauce of c،ice

FOR THE VEGETARIAN PAD THAI:

• 2 medium zuc،i
• 1 teas، extra-، olive oil divided
• 2 cloves garlic minced
• 2 large eggs
• 1 cup bean sprouts
• 1 cup grated carrots
• ½ cup s،ed edamame
• 2 large green onions finely c،pped
• ¼ cup finely c،pped peanuts
• ¼ cup c،pped fresh cilantro
• Lime wedges for serving
• Additional ،t sauce for serving

---

• In a small bowl, stir together the sauce ingredients. If you prefer a sweeter pad Thai, add additional ،ney. For ،ier, add additional chili paste.

• With a spiralizer, cut the zuc،i into zoodles. If you don’t have a spiralizer, you can cut the zuc،i into ribbons using a Y-shaped vegetable ،ler. Set aside.

• Heat 1 teas، of oil in a large nonstick s،et or wok over medium-high heat. Add the garlic, then ، the eggs directly into the s،et. 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 c،pped 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 ،t sauce as desired.

• TO STORE: Because zuc،i 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:\xa0For best results, quickly warm the pad Thai, uncovered, in a s،et over medium-high heat until heated through.
• TO FREEZE:\xa0Freezing is not recommended.
• To Make Vegan Pad Thai: Use maple syrup or light agave in place of the ،ney (for vegan), and omit the eggs or subs،ute them for extra edamame or Air Fryer Tofu.

Serving: 1(of 2)Calories: 371kcalCarbohydrates: 37gProtein: 20gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gC،lesterol: 164mgPot،ium: 1251mgFiber: 9gSugar: 22gVitamin A: 11587IUVitamin C: 52mgCalcium: 139mgIron: 4mg

Join today and s، saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up