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Meatless Monday: Vegetarian Pad Thai with Zucchini Noodles

Prep Time 7 minutes
Cook Time 10 minutes
Total Time 17 minutes
Servings 1

Ingredients

  • For the sauce:
  • 2 tbsp fish sauce omit if strict vegetarian
  • 1 tbsp soy sauce
  • 3 tbsp lime juice
  • 2 tbsp chili sauce Sriracha
  • 2 tbsp brown sugar or palm sugar, if you can find it
  • For the rest:
  • 1.5 zucchinis peeled, Blade C
  • 2 eggs
  • 2 tsp cilantro chopped
  • 1 shallot diced
  • 1 garlic clove minced
  • 1 tbsp cornstarch
  • 1/4 cup peanuts
  • 1/2 tbsp peanut oil
  • 1 tbsp sliced peanuts for garnish
  • a few leaves of cilantro for garnish
  • lime wedge for serving

Instructions

  • Scramble the eggs and set aside.
  • Place 1/4 cup of peanuts into a food processor and pulse until lightly ground (no big peanuts should remain, but it shouldn't be powdery). Set aside.
  • Pour all of the ingredients (except for the cornstarch) into a small saucepan, place over medium-high heat, and stir until sugar is dissolved. 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 cornstarch. Stir frequently until the cornstarch dissolves to thicken the sauce.
  • Once the sauce is thick, add in the zucchini pasta and cilantro and stir to combine thoroughly.
  • Cook for about 2 minutes and then add in the scrambled eggs and grinded peanuts. Cook for about 30 seconds, stirring to combine.
  • Plate onto dishes, garnish with sliced peanuts and cilantro leaves. Serve with lime wedges.