Name: Vegetarian Pad Thai: Ridiculously Easy in Just 25 Mins
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 3 tablespoons low sodium soy sauce or tamari; 1 and 1/2 tablespoons 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; 1/2 cup shelled edamame; 2 large green onions finely chopped; 1/4 cup finely chopped peanuts; 1/4 cup chopped fresh cilantro; Lime wedges for serving; Additional hot sauce for serving

Jump to Recipe

Okay, so you know that feeling when you’re *craving* takeout, like, *really* craving it? But then you remember you’re trying to eat a little healthier? Ugh, the struggle is real! That’s totally how this Vegetarian Pad Thai recipe came about. I was dying for some Pad Thai, but I wanted something lighter. That’s when it hit me: zucchini noodles!

Seriously, using zucchini noodles is a game-changer. You still get that noodle-y satisfaction, but without all the heavy carbs. Plus, it’s a sneaky way to get in an extra serving of veggies – win-win! I’ve been making this Vegetarian Pad Thai for ages now – tweaking it here and there until it’s *perfect*. Trust me, this recipe is a total keeper. It’s quick, easy, and packed with flavor. You’re going to love how simple and delicious this Vegetarian Pad Thai turns out!

Why You’ll Love This Vegetarian Pad Thai

Quick and Easy

Seriously, from start to finish, you’re looking at maybe 25 minutes *tops*. That’s faster than ordering takeout, right? I love that I can whip this up on a busy weeknight without any fuss.

Healthy and Light

Zucchini noodles are the secret weapon here! They keep things light and healthy, so you can enjoy your Pad Thai without feeling weighed down. It’s a total guilt-free pleasure, if you ask me!

Bursting with Flavor

This isn’t your bland, boring veggie dish. We’re talking a crazy delicious combo of sweet, savory, and spicy. That sauce is *everything*, and it coats those zoodles perfectly. Wow!

Vegetarian-Friendly

Yep, no meat here! Just pure veggie goodness. It’s perfect if you’re vegetarian, or just trying to eat more plant-based meals. I promise, you won’t even miss the meat!

Ingredients for Vegetarian Pad Thai

Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing Vegetarian Pad Thai. Don’t worry if you don’t have *everything* on hand – feel free to make substitutions where needed. Just promise me you won’t skip the zucchini!

3 tablespoons low sodium soy sauce or tamari (I prefer low sodium, but use what you’ve got!)
1 and 1/2 tablespoons rice vinegar (this adds that perfect tang!)
1 tablespoon honey (you can sub maple syrup if you’re vegan)
1-3 teaspoons chili garlic sauce or Sriracha, or hot sauce of choice (depending on how much you like spice!)
2 medium zucchini (for the noodles, of course!)
1 teaspoon extra-virgin olive oil divided
2 cloves garlic minced (fresh is best!)
2 large eggs (we’re gonna scramble these up!)
1 cup bean sprouts (adds that nice crunch)
1 cup grated carrots (I just buy the pre-shredded ones, shhh!)
1/2 cup shelled edamame (for extra protein!)
2 large green onions finely chopped (the green parts only, please!)
1/4 cup finely chopped peanuts (don’t skip these – they add great texture!)
1/4 cup chopped fresh cilantro (for that fresh, herby flavor)
Lime wedges for serving (essential!)
Additional hot sauce for serving (because why not?)

How to Make Vegetarian Pad Thai: Step-by-Step Instructions

Okay, here’s the fun part! Let’s get cooking! Don’t worry, it’s super easy, I promise. Just follow these steps, and you’ll have amazing Vegetarian Pad Thai in no time.

Preparing the Vegetarian Pad Thai Sauce

First things first, the sauce! In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, honey, and chili garlic sauce (or Sriracha). Now, taste it! If it’s not sweet enough for you, add a little more honey. If you want more of a kick, add more chili garlic sauce. It’s all about making it *your* perfect Vegetarian Pad Thai sauce!

Making the Zucchini Noodles for Vegetarian Pad Thai

Alright, zucchini time! If you have a spiralizer, awesome! Just run those zucchinis through and make some beautiful zoodles. But hey, if you don’t have one, no worries! You can just use a vegetable peeler to make zucchini ribbons. It works just as well, and it’s kinda fun, too!

Cooking the Vegetarian Pad Thai

Now, heat up about ½ teaspoon of olive oil in a big nonstick skillet or wok over medium-high heat. Add the garlic and let it sizzle for just a few seconds – careful not to burn it! Then, crack in the eggs right into the skillet. Break those yolks with your spatula and let the eggs cook for about 30 seconds, until they’re just starting to set.

Next, add in your zucchini noodles and pour in that amazing sauce. Stir it all around to coat everything. Then, toss in the bean sprouts, carrots, edamame, and green onions. Let it cook for just about a minute, until the bean sprouts are crisp-tender. You don’t want to overcook the zucchini, or it’ll get mushy!

Vegetarian Pad Thai - detail 1

Finishing and Serving Your Vegetarian Pad Thai

Almost there! Sprinkle on those chopped peanuts and fresh cilantro. Now, serve it up immediately with lime wedges and some extra hot sauce, if you’re feeling spicy. Boom! You’ve got yourself a delicious and healthy Vegetarian Pad Thai. Enjoy!

Tips for the Best Vegetarian Pad Thai

Don’t Overcook the Zucchini Noodles

Seriously, this is key! Zucchini cooks *fast*. You want them crisp-tender, not mushy. Nobody likes mushy zoodles! Just a minute or two in the pan is all they need.

Adjust the Sauce to Your Taste

The sauce is where the magic happens. Don’t be afraid to play around with it! More honey if you like it sweeter, more chili garlic sauce if you like it spicier. It’s *your* Vegetarian Pad Thai, so make it perfect for *you*!

Use Fresh Ingredients for Vegetarian Pad Thai

Fresh veggies make all the difference! They’ve got way more flavor and texture than the frozen stuff. Plus, you’re supporting your local farmers – bonus points!

Vegetarian Pad Thai Variations

Okay, so you’ve nailed the basic Vegetarian Pad Thai recipe? Awesome! Now, let’s get a little crazy and try some fun variations. Don’t be afraid to experiment – that’s how the best recipes are born!

Vegan Vegetarian Pad Thai Option

Want to make it vegan? No problem! Just swap out the honey for maple syrup or agave. And ditch the eggs, or replace them with some extra edamame or some crispy air fryer tofu. Easy peasy!

Vegetarian Pad Thai - detail 2

Add Protein to Your Vegetarian Pad Thai

Need a little extra protein boost? Toss in some tofu, tempeh, or whatever vegetarian protein you’re into. I love adding some pan-fried tofu for a little extra oomph. So good!

Spice It Up

Feeling fiery? Go wild with the spice! Try different chili sauces, like sambal oelek or gochujang. Or, toss in some chopped fresh chili peppers for a real kick. Careful, though – it’s easy to overdo it! Oops!

Serving Suggestions for Vegetarian Pad Thai

This Vegetarian Pad Thai is pretty awesome on its own, but if you wanna make it a full-on feast, here’s what I do! A simple side salad with a light vinaigrette is always a winner. Or, for something a little fancier, try some spring rolls or veggie dumplings. Yum!

Storing and Reheating Your Vegetarian Pad Thai

Alright, so you’ve got leftovers? Lucky you! Just pop ’em in an airtight container and stick ’em in the fridge. It’ll keep for a day or two, tops. When you’re ready to eat, just reheat it quickly in a skillet over medium-high heat. Easy peasy! Just remember, the zucchini might be a *little* softer, but it’ll still be delicious. Freezing? Nah, I don’t recommend it!

Frequently Asked Questions About Vegetarian Pad Thai

Can I make Vegetarian Pad Thai ahead of time?

Okay, so here’s the deal: Vegetarian Pad Thai is *best* fresh. I wouldn’t recommend making the whole thing way ahead of time, because those zucchini noodles can get a little sad and soggy. But! You *can* totally prep the sauce and chop your veggies ahead of time to save some minutes. That way, when you’re ready to cook, it’s a breeze!

How do I store leftover Vegetarian Pad Thai?

Got leftovers? Awesome! Just pop them in an airtight container and stick ’em in the fridge. It’ll keep for a day or two, max. But honestly, it’s so good, it probably won’t last that long! Hehe!

Can I use different vegetables in my Vegetarian Pad Thai?

Absolutely! That’s the beauty of this recipe – it’s super versatile! Feel free to swap in your favorite veggies. Bell peppers, broccoli, snow peas – go wild! Just keep in mind that some veggies might need a little longer to cook, so adjust accordingly. I love adding mushrooms to my Vegetarian Pad Thai, they add a great earthy flavor!

Is Vegetarian Pad Thai gluten-free?

Good question! As written, this recipe *isn’t* automatically gluten-free, because soy sauce usually contains wheat. But! You can easily make it gluten-free by using tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative that tastes just as great. Just double-check all your other ingredients to make sure they’re gluten-free, too!

Nutritional Information for Vegetarian Pad Thai

Okay, so you’re curious about the nutrition? Here’s the lowdown, but keep in mind that these are just estimates! The exact nutritional information will vary depending on the specific ingredients you use and the brands you choose. I’m not a nutritionist, so don’t take this as gospel, okay?

Per serving (estimated):

Calories: Around 350
Sugar: About 15g
Sodium: Roughly 400mg
Fat: Around 20g

Just a heads up: these numbers are approximate and can change. So, if you’re super strict about your macros, you’ll want to plug the specific ingredients you used into a nutrition calculator. Got it?

Enjoyed This Vegetarian Pad Thai Recipe?

Yay! I’m so glad! If you loved this Vegetarian Pad Thai as much as I do, please leave a comment and rate the recipe below! And hey, share it with your friends on social media – they’ll thank you for it!