Ingredients

The following ingredients have 2 Servings
  • 3 tablespoons low sodium soy sauce (or tamari)
  • 1 1/2 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
  • 1/2 cup shelled edamame
  • 2 large 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)

Instruction

  • In a small bowl, stir together the sauce ingredients. If you prefer a sweeter pad Thai, add additional honey. For spicier, add additional chili paste.
  • With a spiralizer, cut the zucchini into zoodles. If you don’t have a spiralizer, you can cut the zucchini into ribbons using a Y-shaped vegetable peeler. Set aside.
  • Heat 1 teaspoon of oil in a large nonstick skillet or wok over medium-high heat. 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 as desired.