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  • Writer's pictureAmanda Davis

Healthy Pad Thai

Updated: Aug 11, 2020

Wow. . . all I can say is wow.  Who would have thought that it was possible to make a healthy version of Pad Thai.  Well, it’s definitely possible and I did it tonight.  This recipe uses Tofu Shirataki noodles, which are awesome.  I can’t wait to make other dishes using these noodles.  I didn’t notice a difference in texture or taste at all. 

Healthy Pad Thai


  • 2 packages Tofu Shirataki noodles (I used the spaghetti style since that’s all my grocery store carries)

  • 4 ounces cooked shrimp

  • 2 cups chopped broccoli

  • 1 1/2 cups bean sprouts

  • 3/4 cup chopped scallions

  • 1/2 cup fat-free liquid egg substitute

  • 2 tablespoons canned tomato sauce

  • 2 tablespoons low-sodium teriyaki sauce

  • 1 tablespoon chili garlic sauce

  • 1 teaspoon reduced-fat peanut butter

  • 2 tablespoons granulated Splenda


  • Drain and rinse the tofu shirataki noodles thoroughly and pat dry.  When dry, microwave for 1 minute, then pat dry again.  Cut noodles into shorter pieces (they come in very long strands).

  • Combine tomato sauce, chili sauce, peanut butter, and Splenda in a small bowl and set aside.

  • Spray a large pan with Pam and heat to medium-high.  When the pan is hot, add the egg substitute.  Stir until egg is cooked thoroughly. 

  • Add broccoli, sprouts and scallions and cook for 2-3 minutes.  Add noodles, shrimp and sauce to mixture.  Combine thoroughly and cook for 3 minutes or until everything is hot.

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