Boil a large pot of water and boil the noodles for 5-6 minutes. They should be tender, but a little bit firm. When they have finished cooking, strain and rinse under cool water to stop the noodles from cooking further and to remove any excess starch to prevent sticking.
Prepare the sauce by mixing the fish sauce (or vegan alternative), tamarind paste, honey, vegetable broth, vinegar, soy sauce and chili paste together then set it aside for later.
Heat a wok to medium high heat and add the oil. Add the eggplant, mushrooms and onions to the wok and then stir-fry quickly for 3-4 minutes. The vegetables should be heated through and lightly softened but still crisp. Remove the vegetables from the wok and set aside for later, then put the wok back on the burner.
Add the noodles to the wok along with the sauce and mix it thoroughly while cooking for 2 minutes.
Push the noodles to one side of the wok, creating a little space for the beaten egg. Pour the egg into the space you just made and stir it quickly to heat it through, but without cooking it, for about 30 seconds. Push the noodles into the egg and quickly toss them so that the egg mixture combines with the sauced noodles.
Add the stirfried vegetables to the wok along with the cabbage, zucchini and carrots and stir-fry for 2-3 minutes more.
Divide the pad Thai amongst 4 bowls, then top with cilantro and chopped peanuts. Enjoy!
1. As written, this recipe is NOT vegetarian due to the fish sauce. If you would like to adapt to vegan or vegetarian, please check out a vegan fish sauce alternative.