Lightened Up Pad Thai
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lighter take on pad thai using spiralized zucchini instead of rice noodles, with tofu, carrots, snap peas, and a tangy-sweet sauce. Keeps the essence of the Thai classic while reducing calories.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 ounces flat rice noodles
- 1 medium zucchini (spiralized)
- 3 large carrots (spiralized)
- 1 15-ounce package firm tofu, cubed
- 2 to 4 scallions (thinly sliced (about 1 cup))
- 2 to 3 cups bean sprouts (well rinsed)
- 1 cup sugar snap peas (trimmed and halved)
- 4 cloves garlic (crushed)
- 1 Thai red chile
- 2 tablespoons canola oil (for frying)
- 1/4 cup liquid aminos or soy sauce
- 1/4 cup water
- 1/4 cup tomato paste
- 2 tablespoons rice vinegar
- 2 tablespoons agave or other liquid sweetener
- 1/2 teaspoon crushed red pepper flakes
- 1 lime (cut into wedges)
- 1/2 cup chopped fresh cilantro
- 4 tablespoons chopped almonds or peanuts (optional)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 1083mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 508mg
- Calcium
- 778mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1083MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.