Vegetarian Rainbow Pad Thai with Zoodles

Total Time 30 minutes
Servings 4



  • 2 1/2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoon low-sodium soy sauce
  • 1 1/4 tablespoon honey
  • 3 teaspoons chili garlic sauce more (or less) to taste
  • 2 teaspoons flour


  • 1 tablespooon extra-virgin olive oil
  • 2 cloves garlic minced
  • 2 medium onions
  • 1/2 red pepper sliced thin
  • 1/2 yellow pepper sliced thin
  • 1/2 green pepper sliced thin
  • 2 large eggs
  • 2 medium or 1 extra large zucchini
  • 1 cup grated carrots
  • 1/2 cup shelled edamame
  • 1/4 cup finely chopped peanuts
  • 1/4 cup chopped fresh cilantro


  1. In a small bowl, whisk together the sauce ingredients. Feel free to go lighter on the chili sauce if you're not into spicy! Also, feel free to add more if you want more kick.

  2. Prep all your veggies. Carefully, slice the zucchini length-wise into long, thin strips with a mandolin or sharp knife, then slice length-wise again to create noodles. (Or spiralize it!) Cut the onions and peppers into thin strips. Grate carrot with a boxed grater or julienne into thin strips. If your edamame are frozen, defrost now.

  3. In a large saute pan, heat the olive oil. Once hot, add the minced garlic and cook for 1 minute until fragrant. Toss in the peppers and onions and stir to coat in oil. Let cook down for 3 minutes.

  4. Make a space in the middle of the pan and crack both eggs in—make sure to break up the yolks a bit. Cook for 1 minute until the edges start to solidify, then stir egg throughout the veggies.

  5. Add in the (defrosted) shelled edamame and carrots. Pour the sauce over and stir to coat. Let cook for 2 minutes.

  6. Toss in the zucchini and let soften for 1 minute. Stir in the chopped peanuts and cilantro. Remove from heat.

  7. Serve immediately topped with extra peanut and cilantro.