I know what you’re thinking… she forgot it’s Cinco de Mayo! I didn’t… Happy Cinco de Mayo! May your margarita glasses be filled to the brim and your enchiladas extra cheesey.
Now, on to Thai food.
Whenever I pose the question “What should I make?” on social media, a pad thai is always requested. When I first started the blog, I made a vegetarian pad thai. You can check that recipe out here.
However, I’ve decided to revamp the old recipe – now, I’ve got a pad thai for you that’s even more flavorful and easier to make. That’s the beauty of blogging – you can always just improve old recipes and they become new!
Who doesn’t love pad thai? It’s a pretty calorie-heavy meal due to the thick, yummy sauce, the peanuts and the noodles. Luckily, we have the spiralizer to save us about 250 calories on the noodles!
This vegetarian pad thai will totally satisfy your pad thai cravings. If you’re one who loves bean sprouts, add them in – I find them kind of soapy tasting, so I left them out. It’s my blog, after all!
Pad thai is definitely everyone’s “gateway meal” into Thai food. It’s the equivalent of the California roll in sushi. Then, you’re hooked and before you know it, you’ve memorized every Japanese translation for all types of fish. When someone calls masago tobiko, you’ll chuckle.
Zucchini noodles work perfectly in this pad thai, since they’re light and absorb the yummy flavors of the sauce. Honey is the perfect substitute for sugar here and gives the sauce its needed sweetness.
Since the sauce isn’t too watery, you can easily store this in the refrigerator and have leftovers. Who doesn’t like cold pad thai? It’s almost better that way!
If you want to add a bit more flavor, toss some shrimp in with the pad thai. It adds a natural flavor that compliments the fish sauce.
To make a long story short, quit requesting pad thai! Juuust kidding. You know I love you all.
Recipe and Nutritional Information
Vegetarian Zucchini Noodle Pad Thai
- 2 whole eggs
- 1/4 cup roasted salted peanuts
- 1/2 tbsp peanut oil or oil of choice
- 1 garlic clove minced
- 1 shallot minced
- 1 tbsp coconut flour
- 1 tbsp roughly chopped cilantro + whole cilantro leaves to garnish
- 2 medium zucchinis Blade C
- For the sauce:
- 2 tbsp freshly squeezed lime juice
- 1 tbsp fish sauce or hoisin sauce, if you're strict vegetarian
- 1/2 tbsp soy sauce
- 1 tbsp chili sauce I used Thai chili garlic sauce
- 1 tsp honey
- Scramble the eggs and set aside.
- Place all of the ingredients for the sauce into a bowl, whisk together and set aside.
- Place the peanuts into a food processor and pulse until lightly ground (no big peanuts should remain, but it shouldn't be powdery). Set aside.
- Place a large skillet over medium heat. Add in oil, garlic and shallots. Cook for about 1-2 minutes, stirring frequently, until the shallots begin to soften. Add in the sauce and whisk quickly so that the flour dissolves and the sauce thickens. Cook for 2-3 minutes or until sauce is reduced and thick.
- Once the sauce is thick, add in the zucchini noodles and cilantro and stir to combine thoroughly.
- Cook for about 2 minutes or until noodles soften and then add in the scrambled eggs and ground peanuts. Cook for about 30 seconds, tossing to fully combine.
- Plate onto dishes and garnish with cilantro leaves. Serve with lime wedges.