Easy Vegetarian Pad Thai



  • 3 Tbs Fish Sauce
  • 3 Tbs Truvia Sugar (if using regular sugar you will need to double this)
  • 2 Tbs Sweet Chili Sauce
  • 4 oz Pad Thai Brown Rice Noodles
  • 2 Tbs Coconut Oil
  • 4 Green Onions chopped
  • 2 Garlic Cloves minced
  • 2 Shallots finely chopped
  • 1 Cup shredded Purple Cabbage
  • 1 cup shredded Carrots
  • 1 medium Zucchini spiralized or sliced thin like noodles
  • 1 Red Bell Pepper spiralized or sliced thin
  • 3 Eggs lightly beaten
  • 1/4 cup fresh Cilantro chopped
  • Juice of 1 Lime
  • 1/4 cup Cashews for garnish


  1. Have all ingredients chopped and ready to go, once you have everything prepped it cooks fast.
  2. In small sauce pan add Fish Sauce, Sugar, and Chili Sauce.
  3. Place sauce pan on stove and heat over low setting, let sit until ready to use.
  4. In large pot fill with water and bring to an almost boil.
  5. Add the Noodles and turn off the heat.
  6. Let the Noodles sit in the hot water for 8-10 minutes.
  7. While the Noodles are cooking,
  8. Heat large wok over med-high heat with 2 Tbs coconut oil.
  9. Add to wok Garlic, Shallots, and Green Onions.
  10. Cook over med-high heat stirring often for about 3-4 minutes.
  11. Add in Cabbage, Carrots, Zucchini, and Red Pepper, cook about 2-3 minutes (not too long or they will get limp and soggy).
  12. Scrape veggies to one side of the pan and add in the Eggs.
  13. Cook Eggs until scrambled consistency.
  14. Add Noodles, and sauce to the wok, cook 1-2 minutes.
  15. Add Cilantro, and Lime Juice to wok and stir. Remove from heat.
  16. Garnish with Cashews and serve immediately.
  17. Enjoy!