Vegetarian Pad Thai {30-Minute Recipe}

This Vegetarian Pad Thai is a colourful mixture of contemporary produce, a straightforward vegetarian pad Thai sauce, and freshly spiralized zucchini noodles. It’s a magic wand that transforms traditional pad Thai right into a wholesome, low-carb, 30-minute dinner.

Why You’ll Love This Straightforward Vegetarian Pad Thai Recipe

• Prepared in Minutes. This vegetarian pad Thai recipe is actually a stir-fry, which implies it comes collectively lickety-split! It’s quick, simple, and with its candy, salty, a-little-bit-funky (in a great way) sauce, it hits the spot each time I’m feeling tempted by takeout.
• Made Low-Carb With Zoodles. If you’re going for authenticity, this Wholesome Shrimp Pad Thai with rice noodles is most just like the model Ben and I ate every day once we visited Thailand. (Learn extra about our travels on this publish: Thailand Half 1.) However swapping zucchini noodles for traditional rice noodles is a good way to make pad Thai a wholesome dinner possibility for any night time of the week.
• A Balanced Meal. This vegetarian pad Thai gives wholesome proteins and fat because of a trio of eggs, peanuts, and edamame, and it’s full of veggies. You don’t want anything! (However in the event you do need to pair your pad Thai with one thing else, I’ve received some concepts beneath.)

The right way to Make Vegetarian Pad Thai

The Components

• Zucchini. The zucchini noodles drink up the flavour of the tasty pad Thai sauce and make this meal extremely wholesome and low carb too.
• Soy Sauce. Provides this dish its iconic briny, umami taste. I go for low sodium soy sauce to maintain the dish from changing into too salty. If you’re not involved about this dish being one hundred pc vegetarian, chances are you’ll add a teaspoon or two of fish sauce to the sauce for a extra genuine Thai taste.
• Rice Vinegar. Has a severe influence on the yum-factor of this sauce.
• Chili Garlic Sauce. Or Sriracha, in the event you favor.
• Honey. Sweetness to steadiness the chili sauce.
• Eggs. Supplies protein to make this dish filling and satisfying.
• Carrots. Add a brilliant burst of orange colour and a few crunch.
• Bean Sprouts. For those who can’t discover contemporary bean sprouts, you’ll be able to omit them or swap them for finely shredded cabbage or broccoli slaw. Don’t use bean sprouts from a can, as they may lend an disagreeable metallic and overly-fermented style.
• Edamame. Present a pleasant contrasting texture whereas contributing a dose of wholesome plant-based protein. (For those who love edamame, attempt my Edamame Hummus.)
• Garlic and Inexperienced Onions. Add a little bit further aroma and zip.
• Cilantro. Finishes the dish with a little bit colour and contemporary herb style.
• Lime. A remaining squeeze of contemporary lime juice balances and brightens the dish.
• Peanuts. Give this dish a pleasant crunch that contrasts the tender greens fantastically. A pad Thai important.

The Instructions

1. Make the Sauce. In a small bowl, combine the sauce components.
2. Prep the Noodles. Spiralize the zucchini into zoodles (or minimize into ribbons utilizing a Y-shaped vegetable peeler). Put aside.
3. Cook dinner the Eggs. Subsequent, sauté the garlic, and scramble the eggs till they simply start to set.
4. Add the Veggies. Add the zucchini noodles, bean sprouts, carrots, edamame, inexperienced onions, and sauce. Then, prepare dinner till the veggies are crisp-tender.
5. End. Garnish with peanuts, cilantro, and lime wedges. Serve and ENJOY!

Meal Prep Suggestions

Whereas this recipe doesn’t maintain up one of the best to reheating, you’ll be able to prep the components prematurely to chop down cooking time for a make-ahead dinner.

• Prewash, spiralize, and chop your produce as much as 24 hours earlier than cooking.
• Retailer prepped veggies in separate or divided containers within the fridge.
• Combine the sauce forward and retailer it in an hermetic container.

Then, when able to prepare dinner, merely warmth your skillet or wok and prepare dinner as directed within the recipe. Straightforward peasy!



What to Serve with Vegetarian Pad Thai

Recipe Suggestions and Methods

• Add Your Favourite Veggies. Be happy so as to add extra veggies or swap for any in-season produce of your selection. Whereas the mix of greens within the recipe, as it’s written, is most conventional, pea pods, sliced crimson bell pepper, or spinach can be tasty additions.
• Garnish With Gusto. Add a sprinkling of contemporary, chopped Thai basil (or common basil) and chives for one more layer of taste. Contemporary radish provides some crunch and punchy taste, cashews are a crunchy different to peanuts—or provide you with your personal garnish concepts!
• Alter the Steadiness of the Sauce. Pad Thai is thought for the steadiness of flavors within the sauce—salty, umami, candy, and pungent. You may tweak the proportions to make the right steadiness on your style buds. For sweeter pad Thai, add extra honey. For spicier, add extra chili paste.

A wholesome vegetarian pad Thai recipe with zoodles and no fish sauce. It is filled with taste, low carb, and prepared in simply half-hour!

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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 scorching sauce of selection

FOR THE VEGETARIAN PAD THAI:

• 2 medium zucchini
• 1 teaspoon extra-virgin olive oil divided
• 2 cloves garlic minced
• 2 massive eggs
• 1 cup bean sprouts
• 1 cup grated carrots
• ½ cup shelled edamame
• 2 massive inexperienced onions finely chopped
• ¼ cup finely chopped peanuts
• ¼ cup chopped contemporary cilantro
• Lime wedges for serving
• Further scorching sauce for serving

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• In a small bowl, stir collectively the sauce components. For those who favor a sweeter pad Thai, add extra honey. For spicier, add extra chili paste.

• With a spiralizer, minimize the zucchini into zoodles. For those who don’t have a spiralizer, you’ll be able to minimize the zucchini into ribbons utilizing a Y-shaped vegetable peeler. Put aside.

• Warmth 1 teaspoon of oil in a big nonstick skillet or wok over medium-high warmth. Add the garlic, then crack the eggs instantly into the skillet. Break aside the yolk with the spatula and let prepare dinner for 30 seconds, till simply starting to set. Add the noodles and sauce and stir to coat. Subsequent, add the bean sprouts, carrots, edamame, and chopped inexperienced onions and let prepare dinner till the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve instantly with lime wedges and extra scorching sauce as desired.

• TO STORE: As a result of zucchini noodles soften when reheated, this recipe is greatest loved the day it’s made, however it will possibly final within the fridge for 1 to 2 days.
• TO REHEAT: For greatest outcomes, rapidly heat the pad Thai, uncovered, in a skillet over medium-high warmth till heated by means of.
• TO FREEZE: Freezing shouldn’t be advisable.
• To Make Vegan Pad Thai: Use maple syrup or gentle agave rather than the honey (for vegan), and omit the eggs or substitute them for further edamame or Air Fryer Tofu.

Serving: 1(of two)Energy: 371kcalCarbohydrates: 37gProtein: 20gFats: 18gSaturated Fats: 3gPolyunsaturated Fats: 5gMonounsaturated Fats: 8gTrans Fats: 1gLdl cholesterol: 164mgPotassium: 1251mgFiber: 9gSugar: 22gVitamin A: 11587IUVitamin C: 52mgCalcium: 139mgIron: 4mg

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