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Zucchini Noodle Vegetarian Pad Thai

Zucchini Noodle Vegetarian Pad Thai

Serving size: 1

Prep time: 5 min

Total time: 20 min



● 2 eggs

● 1/4 cup sliced almonds (or roasted peanuts)

● 1/2 tbsp peanut oil (or sesame oil)

● 1 garlic clove, minced

● 1 tbsp coconut flour

● 1 tbsp dried shallots, to garnish

● 1 tbsp chopped cilantro + whole cilantro leaves to


● 2 medium zucchinis

● For the sauce:

○ 2 tbsp freshly squeezed lime juice

○ 1 tbsp hoisin sauce

○ 1/2 tbsp soy sauce

○ 1 tsp honey

○ Optional: 1 tbsp chili sauce



1. Scramble the eggs; set aside

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

3. Chop the almonds and set aside

4. Place a large skillet over medium heat and add in the oil and garlic

5. Cook for about 1-2 minutes, stirring frequently

6. Add in the sauce and whisk quickly so that the flour dissolves and the sauce thickens

7. Cook for 2-3 minutes

8. Once the sauce is reduced and thick, add in the zucchini noodles and cilantro and use a

pair of tongs to combine

9. Cook for about 2 minutes or until noodles soften and then add in the scrambled eggs

and almonds

10. Cook for about 30 seconds, tossing to fully combine

11. Garnish with cilantro leaves, dried shallots, and serve with lime wedges

12. Enjoy!