Healthy Veggie Pad Thai Recipe

A plate of veggie Pad Thai topped with chopped peanuts and lime wedges.

5 from 1 vote

Healthy Veggie Pad Thai Recipe

A rainbow of spiralized vegetables tossed with tender noodles makes this Healthy Veggie Pad Thai Recipe feel light yet filling. It comes together in one pan and takes just 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Main Dishes

Cuisine: Asian

Diet: Dairy Free

Servings: servings

Calories: 272kcal

Author: Andrea

Ingredients

For the Sauce

3 tbsp fish sauce* OR vegan fish sauce
3 tbsp brown sugar
3 tbsp chicken broth** OR vegetable broth
2 tbsp rice vinegar
2 tbsp low-sodium soy sauce
1 tsp Thai chili paste

For the Noodles

4 oz brown rice noodles
2 large zucchini
2 large carrots***
2 tbsp olive oil divided
1/4 yellow onion cut into lengthwise strips
2 cloves garlic minced
2 eggs lightly beaten
1 1/2 cup bean sprouts
2 green onions chopped, divided
1/2 cup roasted peanuts chopped
1/4 cup cilantro fresh, chopped

Instructions

In a small mixing bowl, whisk together the ingredients for the sauce; set aside.
In a medium bowl, soak the noodles in cold water.
Spiralize the zucchini and carrots into small, noodle-shaped strands. In a large skillet set over medium heat, add 1 ½ tablespoons of olive oil. When hot, add the zucchini, carrots, onion, and garlic, and stir-fry for 3 minutes or until soft. Make a well or nest in the center of the pan, and add the egg. Cook for a few minutes, until scrambled; transfer everything to a plate.
Add the remaining half tablespoon of olive oil to the pan. Drain the softened noodles, and stir-fry for a minute. Turn the heat up to medium-high, pour in the sauce, and let it simmer for a minute or two, or until the sauce thickens.
Add in the vegetables, sprouts, and the white parts of the green onions. Cook for a minute or two, then remove from the heat. Serve and garnish with the remaining green onions, peanuts, and cilantro.

Notes

*Use vegan fish sauce to make this recipe vegetarian or vegan.

**Substitute with vegetable broth for a vegetarian or vegan version.

***The thickest carrots work best—look for ones at least an inch in diameter, preferably more.

-You can buy pre-made Pad Thai sauce, but this homemade version is delicious.

-Add your favorite protein to bulk it up!

This Healthy Pad Thai is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days.

To REHEAT, warm it gently in a skillet over medium heat with a splash of broth or water to loosen the noodles. Avoid microwaving for too long, as it can dry out the noodles and make the veggies soggy. Freezing isn’t recommended since spiralized vegetables tend to release water when thawed and change their texture.

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