Directions 9 steps | 25 Minutes
Prepare the pad thai sauce. In a bowl, whisk together the almond butter, coconut palm sugar, chili paste, vegan fish sauce (or coconut aminos), tamari (or soy sauce), vegetable broth and rice vinegar. Whisk until well combined and set aside.
Cook the noodles. Bring a pot of water to a boil and cook the noodles according to the package’s directions.
Cook the pad thai. In a pan over medium-high heat, heat 1 tablespoon of coconut oil. Add the sliced zucchini, red bell pepper, carrots and onion to the pan and sauté for 5-7 minutes until they are crisp-tender.
Add the bean sprouts to the pan and cook for another 1-2 minutes. Then remove all the vegetables from the pan and set them aside.
Add the remaining tablespoon of coconut oil to the pan. Drain the noodles and add the noodles to the pan. Stir fry for 1 minute.
Push the noodles to the side and crack the eggs into the pan. Scramble the eggs until fully cooked.
Add the reserved pad thai sauce to the pan and mix with the noodles and eggs and stir fry until the sauce thickens, about 1-2 minutes.
Add the reserved stir-fried vegetables back into the pan and toss to combine.
Top the vegetarian pad thai with chopped peanuts, thinly sliced green onions and chopped cilantro. Serve with lime wedges. Enjoy!