Vegetarian Pad Thai 30 Minute Recipe Wellplated Com

My love for pad Thai runs deep. So much so, that when Ben and I visited Thailand, we split a plate of pad Thai every single day of the trip, both at lunch and at dinner. It was so tasty and such a bargain, we couldn’t resist! Back on this side of the Pacific Ocean, pad Thai is still a dish I love to cook at home. It’s fast, easy, and hits the spot every time I’m feeling tempted by takeout (this recipe is a better choice!). If you are going for authenticity, this Healthy Shrimp Pad Thai with rice noodles is most like the version we ate daily in Thailand. That said, during our travels we often came across vegetarian pad Thai too. Today, I’m sharing a vegetarian pad Thai inspired by those we devoured on our trip (read more about our travels in this post: Thailand Part 1). One major difference between today’s vegetarian pad Thai and the ones in Bangkok? Zoodles! While not traditional, swapping zucchini noodles for classic rice noodles is a great way to make pad Thai a healthy dinner option for any night (or if you’re me in Thailand, every night) of the week.

How to Make Vegetarian Pad Thai

Start to finish, this vegetarian pad Thai recipe is ready in 30 minutes (here are more of my favorite 30-minute meals). This model is an excellent spiralizer. At other times of year, I still love to cook with zucchini noodles beause:

Zucchini is accessible and affordable.Zucchini noodles cut the calories and carbs of traditional pad Thai dramatically.It packs extra vitamins, minerals, and a serving of veggies into every bowl.Zoodles make pad Thai an easy, one-pot meal because no boiling of water is required.

If you haven’t jumped on the zoodle train yet, this vegetarian pad Thai is an ideal place to start (then follow-up with this Zucchini Stir Fry). From there, you can dabble in Zucchini Pasta and Healthy Shrimp Scampi. It offers healthy proteins and fats thanks to a trio of eggs, peanuts, and edamame, and is veggie packed. The sauce is salty, a little funky (in a good way), and has a touch of spice and sweetness.

The Ingredients

Zucchini. The zucchini noodles drink up the flavor of the tasty pad Thai sauce, provide an extra serving of veggies, and make this meal incredibly healthy and low carb too.Soy Sauce. Gives this dish its iconic briny, umami flavor. I always opt for low sodium soy sauce to keep the dish from becoming too salty.

Rice Vinegar. Has a serious impact on the yum-factor of this sauce. Don’t skip or skimp!Chili Garlic Sauce. Or Sriracha, if you prefer, provides just the right amount of kick.Honey. Sweetness to balance the chili sauce (classic pad Thai uses regular sugar if you prefer).Eggs. Provides protein to make this dish filling and satisfying.

Carrots. Add a bright burst of orange color and pack each serving with vitamin A. Bean Sprouts. A classic addition to any pad Thai recipe. It makes the recipe fresh and a little crunchy.

Edamame. Provide a nice contrasting texture while contributing a dose of healthy plant-based protein. (If you love edamame, try my Edamame Hummus.)

Garlic and Green Onions. Add a little extra aroma and zip.Cilantro. Finishes the dish with a little color and fresh herb taste.

Lime. A final squeeze of fresh lime juice balances and brightens the dish.Peanuts. Give this dish a nice crunch that contrasts the tender vegetables beautifully. A pad Thai essential.

The Directions

Storage Tips

To Store. Zucchini noodles soften when reheated. Therefore, this recipe is best enjoyed the day it is made, but it can last in the refrigerator for 1 to 2 days.To Reheat. For best results, quickly warm the pad Thai, uncovered, in a skillet over medium-high heat until heated through.To Freeze. Freezing is not recommended.

Recommended Tools to Make this Recipe

Spiralizer. For making fresh, healthy zucchini, beet, or butternut squash noodles.Nonstick skillet. A nice, deep skillet is ideal for making veggie-pack stir fry recipes.Wok. If you have the cupboard space and enjoy making stir fries often (like this Vegetable Lo Mein), a wok is a great investment.

Your local Asian market is a stellar place to look for fresh bean sprouts as well.

Prewash, spiralize, and chop your produce up to 24 hours before cooking.Store prepped veggies in separate or divided containers in the refrigerator.Mix the sauce ahead and store it in an airtight container.

Then, when ready to cook, simply heat your skillet or wok and cook as directed in the recipe. Easy peasy!