Description
This Spiralized Veggie Pad Thai recipe is a healthy and colorful twist on the classic dish. Packed with fresh vegetables and a flavorful sauce, it’s a satisfying meal that’s quick and easy to make.
Ingredients
Scale
For the Pad Thai:
- 1 tablespoon sesame oil
- 2 eggs (lightly beaten)
- 1 red bell pepper (thinly sliced)
- 1 carrot (spiralized)
- 1 zucchini (spiralized)
- 1 yellow squash (spiralized)
- 2 green onions (sliced)
- 2 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
For the Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 tablespoon natural peanut butter
- ½ teaspoon crushed red pepper flakes (optional)
- ¼ cup chopped roasted peanuts
- Fresh cilantro and lime wedges for serving
Instructions
- Cook the Eggs: In a large skillet or wok, heat the sesame oil over medium heat. Add the beaten eggs and scramble until just cooked. Transfer to a plate and set aside.
- Cook the Veggies: In the same skillet, cook the bell pepper until slightly softened. Add the spiralized carrot, zucchini, and squash and stir-fry until tender. Add green onions, garlic, and ginger and cook for 1 minute.
- Prepare the Sauce: Whisk together soy sauce, rice vinegar, lime juice, brown sugar, peanut butter, and red pepper flakes. Pour over veggies and toss to coat.
- Combine and Serve: Return eggs to the pan, combine gently, and heat through. Serve hot, topped with peanuts, cilantro, and lime wedges.
Notes
- Add tofu or grilled shrimp for extra protein.
- For a low-carb version, skip the eggs or use egg whites.
- Use a spiralizer or buy pre-spiralized veggies for convenience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1¼ cups
- Calories: 250
- Sugar: 9g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 90mg
