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Vegetable Pad Thai

All of the amazing Pad Thai flavor you love with zero guilt!
Course Main Course
Cuisine Thai
Keyword gluten-free, Vegetable Pad Thai, vegetarian, Veggies
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 309kcal

Ingredients

Instructions

  • Whisk the white vinegar, coconut aminos, ketchup, maple syrup, garlic, cayenne pepper, and red pepper flakes in a small bowl to make the sauce. Set aside.
  • Melt 2 Tablespoons of sesame oil or butter in a skillet. Spiralize zucchini and cook the zucchini noodles for 2 minutes with a small pinch of sea salt. Don't overcook! They will soften a little more when they drain after cooking. After cooking the zoodles for a couple minutes, set aside in a strainer to drain their water while you cook the rest of the meal.
  • Melt another few Tablespoons of sesame oil and butter in the skillet and add the mushrooms, garlic, and bell pepper.
  • Add a pinch of sea salt and cook over medium heat for 2 minutes.
  • Add the green onions and carrots and cook another few minutes.
  • Add the eggs and stir continuously until the eggs are cooked through.
  • Add the sauce, warm through, and then add the cooked/drained zucchini noodles (I like to even give them a gentle squeeze to get some of the water out.) Simmer for a minute and then serve garnished with chopped nuts and scallions.

Nutrition

Calories: 309kcal | Carbohydrates: 20g | Protein: 10g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 185mg | Fiber: 3g | Sugar: 13g