Vegetarian Zucchini Noodle Pad Thai

Vegetarian Zucchini Noodle Pad Thai

Health Rating
Prep Cook Ready in Servings
10 min 15 min 25 min 2


1 tbsp Chili garlic sauce (for sauce)
1 tbsp Cilantro (coriander) (roughly chopped)
1 tbsp Coconut flour (for sauce)
2 medium egg Egg
1 clove(s) Garlic (minced)
1 tbsp Hoisin sauce, ready-to-serve (for sauce)
1 tsp Honey (for sauce)
2 tbsp Lime juice (fresh) (for sauce)
1/2 tbsp Peanut oil
1/4 cup Peanuts, roasted
1 medium shallot(s) Shallots (minced)
1/2 tbsp Soy sauce (for sauce)
2 medium Zucchini (shredded into noodles shapes)


Scramble the eggs and set aside. Place all of the ingredients for the sauce into a bowl, whisk together and set aside.

Place the peanuts into a food processor and pulse until lightly ground (no big peanuts should remain, but it shouldn't be powdery). Set aside.

Place a large skillet over medium heat. Add in oil, garlic and shallots. Cook for about 1-2 minutes, stirring frequently, until the shallots begin to soften. Add in the sauce and whisk quickly so that the flour dissolves and the sauce thickens. Cook for 2-3 minutes or until sauce is reduced and thick.

Once the sauce is thick, add in the zucchini noodles and cilantro and stir to combine thoroughly. Cook for about 2 minutes or until noodles soften and then add in the scrambled eggs and ground peanuts.Cook for about 30 seconds, tossing to fully combine.

Plate onto dishes and garnish with cilantro leaves. Serve with lime wedges.

Nutrition Facts

Per Portion

Calories 354
Calories from fat 181
Calories from saturated fat 46
Total Fat 20.1 g
Saturated Fat 5.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.0 g
Monounsaturated Fat 8.2 g
Cholesterol 170 mg
Sodium 555 mg
Potassium 961 mg
Total Carbohydrate 28.3 g
Dietary Fiber 5.4 g
Sugars 12.4 g
Protein 14.9 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 1.0
Vegetables 3.6

Energy sources

Recipe from:
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