Healthy Pad Thai | Lite Cravings | WW Recipes (2024)

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!

If you’ve read through a lot of my blog, then you know that one of my favorite approaches to creating recipes is trying to lighten up my favorite take out and fast food items. I have copycat recipes for El Pollo Loco’s chicken, Panda Express style Chow Mein, Kung Pao Chicken, and many more.

Pad Thai has always been one of my absolute favorites, but it seemed too complicated to make at home. After reading through tons of recipes and doing some research on ingredients alternatives for the harder-to-find items, I found that it can be pretty easy to make at home. And it’s much healthier this way!

what kind of ingredients do i need to make healthy pad thai?

Let me be very clear–this is not a completely authentic Pad Thai recipe. A key ingredient in traditional Pad Thai is tamarind paste, which is made from a fruit pulp that is sour and sweet. You can usually find it in the Asian section of your grocery store, but I try to avoid buying a rather expensive ingredient to make just one dish.

secret ingredient

I looked for alternatives, finding that you really just want to mimic the sweet/tangy/sour flavors of tamarind. A combination of lime juice and, hear me out–ketchup!–did the trick. I know it sounds weird, but if Mark Bittman’s Pad Thai recipe in How to Cook Everything includes ketchup, too, then I feel validated. 🙂 And I always like when recipes include ingredients that I already have around.

Pad Thai Noodles

The only ingredient that I wasn’t really used to working with is the rice noodles. You can use any kind of rice noodles that are labelled for Pad Thai. The shape is important because they are flat and wider than rice vermicelli noodles.

Try using brown rice noodles if you can find them. I bought mine at Sprouts, but I’ve also seen them at Von’s. The brown rice is a little sturdier than the white rice noodles, so they don’t break up as much when you saute them. They also keep me fuller longer than the white rice versions. Best of all? If you’re on the purple plan, like I am, then they are ZERO points!

One more tip: the package says to soak these in boiling water for 8-10 minutes before stir frying them. I find that soaking for just 5 minutes is better. The noodles keep their shape and soak up the sauce better this way. But do whatever works for you.

the protein

My favorite for Healthy Pad Thai is tofu. It soaks up the flavors of the sauce and is super quick and easy to saute up. I just drain the tofu and press it between two kitchen towels while the noodles soak and I prep the rest of the ingredients. Then, I cut it into small rectangles and sear in a hot skillet with cooking spray.

If tofu isn’t your thing, shrimp or chicken breast work just as well. Just sear up a pound of either.

The vegetables

Traditional Pad Thai usually includes bean sprouts, but I’m not a huge fan of those. I wanted to bulk this up with some veggies, so I decided on a combo of carrots and zucchini. To make them the same basic size as the noodles, I spiralized them. But you could just cut them into thin matchstick shapes. Feel free to use whatever veggies combo you like.

That about covers it! In just around 30 minutes, you’ll have yourself some fantastic Pad Thai that is healthier than anything you could get from a take-out place and half of the points!

I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!