Ingredients
SAUCE:
- 1 tablespoon low-sodium soy sauce or coconut aminos
- 1 1/2 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 1-3 teaspoons Sriracha, or chili garlic sauce
FOR THE VEGETARIAN PAD THAI ZOODLES:
- 2 medium zucchini
- 1 teaspoon extra virgin olive oil
- 2 cloves garlic
- 2 large eggs
- 1 cup bean sprouts
- 1 cup grated carrots
- 3 small 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
- 1/2 cup shelled edamame
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Stir together the sauce ingredients: fish sauce, rice vinegar, soy sauce, honey, and 1 teaspoon chili garlic sauce. If you prefer a sweeter pad Thai, add additional honey. For spicier, add additional chili paste.
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With a spiralizer, cut the zucchini into zoodles. If you don’t have a spiralizer, you can cut the zucchini into ribbons using a vegetable peeler Set aside.
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Heat 1 tsp of oil in a large nonstick skillet or wok over medium high. Add the garlic, then crack the eggs directly into the skillet. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Add the noodles and sauce and stir to coat. Next, add the bean sprouts, carrots, edamame, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges and additional hot sauce to taste
