Vegetable Pad Thai
Serves: 4-5
  • 10 ounces rice noodles
  • 1 zucchini
  • 1 red pepper
  • half a onion
  • 4 garlic cloves, minced
  • 2 tablespoons oil
  • 2 eggs, beaten
  • ½ cup peanuts, lighty chopped
  • Sauce:
  • ½ cup cilantro
  • 1½ tablespoons fish sauce
  • ¼ cup brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 2 teaspoons sriracha or chili paste (more to taste)
  • Toppings:
  • Cilantro
  • Peanuts
  • sriracha
  1. Prepare the noodles according to the packages directions. Set aside when done.
  2. As the noodles are soaking spiralize the zucchini, onion, and red pepper. If your spirlizer wont fit them, just cut them into thin strips.
  3. In a small to medium bowl mix all of the sauce ingredients. set aside
  4. In a wok or large skillet heat 1 tablespoon of oil over medium high heat. Add the garlic and cook for 1 minutes, add the veggies and cook for 3-4 minutes. Be careful not to overcook them you want them still crisp. Transfer to a plate and set aside.
  5. Add the last tablespoon of oil to the skillet. Add the scrambled eggs, stir until they are cooked through, make sure to break them up into small pieces. Add the drained noodles and stir until it is coated with the cooked egg. Add the sauce and cook for 2 minutes.
  6. Add the vegetables, and toss together until they are re-heated about 1-2 minutes. Stir in the peanuts and serve. Top with more cilantro, peanuts and sriracha if wanted :)
Recipe by Two Sisters Kitchens at