Healthy Pad Thai

5 from 18 votes

Healthy Pad Thai is my simplified approach to a takeout favorite, using ingredients you can easily find at any grocery store. Whole grains, lean protein, and added veggies make this recipe half the calories and points of the takeout version!

Prep Time10

Cook Time20

Course: Main Course

Cuisine: Asian

Servings:

Calories: 257kcal

Author: Geri

Ingredients

8 ounces Pad Thai rice noodles (I use brown rice noodles)
14 ounces tofu, drained and diced (or sub 1 lb of chicken or shrimp)
2 large eggs
4 cloves garlic, minced
1 1/2 cups spiralized carrots*
2 cups spiralized zucchini*
1/2 cup chopped cilantro

FOR THE SAUCE

2 tbsp reduced-sugar ketchup
2 tbsp soy sauce (or tamari to keep it gluten free)
2 tbsp fish sauce
2 tbsp rice wine vinegar
1 tbsp lime juice (about 1 lime)
3 tbsp coconut sugar (or brown sugar or honey)
1 tbsp sriracha (optional)

OPTIONAL GARNISHES

limes wedges, extra cilantro, peanuts (additional points), bean sprouts, chili flakes

Instructions

Prepare your noodles. Gently place the dried noodles in a large bowl, then cover completely with boiling water. Let stand for 5 minutes, then drain and rinse with cold water to stop the cooking. Set aside.
Prepare your protein. In a very large skillet, sear your protein until just cooked through. For the tofu, I cook on medium-high heat for about 3 minutes a side. Use about the same time for shrimp, or a little longer for chicken. You can season your protein with about 1/4 tsp of salt and some cracked pepper if you like, but the sauce is pretty salty on its own.
Set the protein aside. In the same skillet, quickly scramble the eggs. Set aside with the other protein.
Saute garlic and carrots until slightly soft, about 5-7 minutes While that is cooking, whisk together the sauce ingredients in a small bowl.
Once the carrots are soft, add the zucchini and cook until just soft. This should only take about 2-4 minutes.
Push veggies to the side of the skillet and spray the middle with cooking spray. Add in your noodles and half of the sauce. Stir fry until the noodles have soaked up the sauce, about 3-4 minutes.
Add the protein and eggs back into the skillet, along with the other half of the sauce. Mix everything together until it is all coated, just a minute or two. Add in a couple splashes of water if the mixture is too dry, but keep in mind that the rice noodles and protein should soak up most of the sauce.
To reheat leftovers, add in about 1 tsp water before microwaving to help separate the noodles again.

Notes

WW Points: 6 for 1 2/3 cups

Click here to log the recipe on the WW App. Recipe calculated using brown rice noodles, not including garnishes.

Green WW SmartPoints: 7 SP for 1 2/3 cups

Blue WW SmartPoints: 6 SP for 1 2/3 cup

Purple WW SmartPoints: 2 SP for 1 2/3 cup; if using white rice noodles, then points are the same as on Blue

Points on Green and Blue will be the same whether you use brown rice or white rice noodles.

*If you don't have a spiralizer, you can chop the veggies into matchstick shapes.

Nutrition