Bee Bowl’D Pad Thai Recipe

Name: Bee Bowl’D Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 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; Rice; 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

Servings: persons

Sauce
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
Rice
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
Saute 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.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Sauce, 1/4 cup creamy unsalted sunflower butter, 2 tablespoons freshly squeezed lime juice, 1 teaspoon minced garlic, and more.

Yes, Bee Bowl’D Pad Thai falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bee Bowl’D Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions