Vegetarian Zucchini Pad Thai

4 tbsp Soy sauce (tamari)
3 tbsp Vinegar - Natural Rice Vinegar (Nakano)
2 tbsp La Choy Lite Soy Sauce (Low sodium)
4 tsp Tuong Ot Toi Viet-nam Chili Garlic Sauce (by BTTRFLY777)
2 tbsp Honey
6 cup, sliced Zucchini
.66 tbsp Extra Virgin Olive Oil
2 cup, strips or slices Carrots, raw
2 cup Mung beans, mature seeds, sprouted, cooked, boiled
2 cup Edamame, shelled, fresh
.5 oz Peanuts, dry-roasted

In a small bowl, stir together the sauce ingredients: fish sauce, rice vinegar, soy sauce, honey, and 1 teaspoon chili garlic sauce. If you prefer a sweeter pad Thai, add additional honey. For spicier, add additional chili paste.
With a spiralizer, cut the zucchini into zoodles. If you don’t have a spiralizer, you can cut the zucchini into ribbons using a vegetable peeler (I find a Y-shaped peeler like this one the easiest). Set aside.
Heat 1 teaspoon of oil in a large nonstick skillet or wok over medium high. Add the garlic, then crack the eggs directly into the skillet. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Add the noodles and sauce and stir to coat. Next, add the bean sprouts, carrots, edamame, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges and additional hot sauce as desired.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user MSCIUTTO.