Vegetarian Pad Thai
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A healthy vegetarian pad Thai made with zucchini noodles instead of rice noodles, packed with egg, edamame, and peanuts in a soy-vinegar sauce. Low-carb and ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3 tablespoons low sodium soy sauce (or tamari)
- 1 ½ tablespoons rice vinegar
- 1 tablespoon honey
- 1-3 teaspoons chili garlic sauce (or Sriracha, or hot sauce of choice)
- 2 medium zucchini
- 1 teaspoon extra-virgin olive oil (divided)
- 2 cloves garlic (minced)
- 2 large eggs
- 1 cup bean sprouts
- 1 cup grated carrots
- ½ cup shelled edamame
- 2 large green onions (finely chopped)
- ¼ cup finely chopped peanuts
- ¼ cup chopped fresh cilantro
- Lime wedges (for serving)
- Additional hot sauce (for serving)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 1144mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 683mg
- Calcium
- 91mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1144MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.