• RB

Pad Thai On The Lighter Side

Updated: Jan 31, 2020

Here at StPeteFit, we really love Thai food! Especially, Pad Thai, which is not very low calorie in its authentic form. In the past, we've opted to enjoy that particular dish when we've been in carb loading mode, prior to athletic endurance events. However, we want to enjoy the amazing taste of Pad Thai more often!

Our kitchen took on the challenge to tweak the standard Pad Thai recipe with the goal of significantly reducing the amount of carbs and calories. We are happy with the results, and we're happy to share the recipe with you!

Note: If you're new to zoodles (zucchini noodles) and you're trying to embrace them, but just can't quite be all in, you can incorporate a half serving of rice noodles into this dish and it will help you feel like it's a little more authentic, but with lower calories. If you want to make your own zoodles, this is the spiralizer that we use at home

Disclosure: StPeteFit may earn commissions for purchases made through affiliate links in this post.

I got a little free spirited and threw a few broccoli florets in for the extra nutrition factor, but I've omitted them from the recipe to be a little more traditional.


1/2 lb tofu, sliced into small strips or 1/2 lb boneless chicken breast, thinly sliced

1 large package zoodles (or 3 medium zucchinis, spiralized)

1/2 cup carrots, thinly sliced (or use match stick carrots)

2 tbsp cilantro, leaves

5 fresh basil leaves, chopped or fresh Thai basil

2 garlic cloves, minced

2 scallions, chopped

1 red bell pepper, cut into slices

1 egg, or no egg at all

2 TBS avocado oil

1/4 cup peanuts, unsalted


1 tbsp fish sauce

1 tbsp lime juice

1 tbsp peanut butter, smooth

1 tbsp soy sauce 2 tbsp brown sugar, packed

1/8 tsp pepper

1 tbsp chili paste (sriracha can work if you don't have chili paste)

1 tbsp avocado oil

1 tbsp rice vinegar

1/4 tsp ginger, ground


1) Mix all the sauce ingredients in a bowl, and set aside.

2) Place 1 TBS avocado oil in skillet and cook the sliced tofu, or chicken until done. (Approx 3-4 minutes at medium/high heat.) Transfer to a plate.

3) Add another 1 TBS avocado oil to the skillet. Over medium-high heat, cook the carrots and bell peppers for about 3 minutes, until they're slightly soft. Add in the zoodles and garlic. Stir and cook another 2 minutes, until the zoodles are softening. If using an egg, reduce the heat to medium and pour the beaten egg over the veggies, stirring constantly. When the egg resembles scrambled eggs, turn the heat back up to medium/high.

4) Stir in the sauce and cook for 2 minutes. (Don't cook too long, as overcooking fish sauce makes its taste go a little funky.)

5) Add the cooked tofu or chicken in. Add in all the fresh herbs and chopped scallions. Stir until ingredients are evenly distributed.

6) Prepare plates and garnish with the chopped peanuts. You can top with additional fresh herbs, fresh bean sprouts, and lime wedges.

Yields: 2-3 servings and takes about 30 minutes to make.


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