Lighter Pad Thai

Lighter Pad Thai
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 369.0
  • Total Fat: 13.5 g
  • Cholesterol: 36.9 mg
  • Sodium: 416.1 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 7.2 g
  • Protein: 23.5 g

View full nutritional breakdown of Lighter Pad Thai calories by ingredient
Submitted by:


An improvement over the high calorie Thai favorite An improvement over the high calorie Thai favorite
Number of Servings: 6


    1/2 cup chicken broth or water
    2 Tbsp. oyster sauce
    4 Tbsp. tomato sauce
    3 Tbsp. brown sugar
    1Tbsp. each Canola/sesame oil
    2 Tbsp. minced garlic
    8 large peeled shrimp
    1/2 cup cooked chicken breast
    1/4 cup Eggbeater
    12 oz. fresh stirfry vegetables
    1 T hot chili paste
    1 cup of bean sprouts
    3 Tbsp. chopped peanuts
    1/2 lb. whole wheat angel hair
    1 Tbsp. pickled radish
    1 lime wedge for each plate
    1 and 1/4 oz. light firm tofu, reconstructed into cakes and cubed


Soften angel hair in hot water.
Heat oil in large wok or skillet over high heat.
Add shrimp, chicken, garlic and eggs; stir slowly for about one min.
Add vegetables and stir fry for 5 min.
Add oyster sauce, tomato sauce, tofu, chili paste,pickled radish and sugar. Stir until well mixed.
Drain angel hair and stir into pan, making sure all noodles are coated with sauce.
Add chicken stock,; stir until sauce is slightly reduced. Noodles should be slightly moist, but not wet.
Top with bean sprouts and chopped peanuts, and toss to mix lightly.
Garnish with lime wedges.

Number of Servings: 6

Recipe submitted by SparkPeople user MARGESLP.

Rate This Recipe