Bee Bowl’d Pad Thai

By Tina Haupert
July 6, 2017
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Author Notes: Nutrition Information (per serving): Calories: 442, Fat total: 31 g, Carbohydrates: 29 g, Cholesterol: 186 mg, Sodium: 592 mg, Protein: 19 g, Dietary Fiber: 6, Calories from fat: 63%Tina Haupert

Serves: 2


  • 1/4 cup creamy unsalted sunflower butter
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon minced garlic
  • 1 tablespoon soy sauce
  • 1/2 teaspoon rice vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon powdered ginger


  • 1/2 tablespoon vegetable oil
  • 1/2 head cauliflower, broken into florets
  • 2 eggs
  • 2 tablespoons finely chopped salted peanuts
  • 2 green onions, chopped
  • 1 tablespoon chopped fresh cilantro
  1. In a food processor, pulse the cauliflower until it forms rice-sized pieces. Measure out 3 cups.
  2. In a small bowl, whisk together ingredients for sauce and set aside.
  3. Add oil to a large pan on the stove top over medium heat.
  4. Sauté cauliflower rice until semi-soft, al dente in texture.
  5. Add eggs and scramble until fully cooked.
  6. Once the eggs are finished cooking, remove cauliflower mixture from stove and stir in sauce and peanuts; fully combine.
  7. Divide among two plates and top with green onion and cilantro and serve hot.

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