Perfect Pad-Thai

Ingredients (serves 4)

  • 2 bags No Calorie Noodles
  • Half cup onions, thinly sliced
  • 1 bunch green onions
  • 1/2 tsp crushed red pepper
  • 1 tbs garlic, minced
  • 1 tbs ginger, minced
  • 1-1/2 c bean sprouts
  • 400g soft tofu (can substitute chicken)
  • 2 tbs cilantro, chopped
  • 2 tbs peanuts, coarsely chopped
  • Tobasco (to taste)
  • Lime wedges, for serving

Pad Thai Sauce

  • 1 c boiling water
  • 1 stock cube
  • 1/4 c + 1 tbs low sodium soy sauce
  • 2 tbls honey
  • 1 tbs peanut butter


  • Prepare the No Calorie Noodles as per package instructions.
  • Boil noodles for one minute and drain. Place in a wok or large pan over high heat and dry fry until water is dissolved. Set aside.
  • Prepare the Pad Thai sauce
  • Soak the stock cube in the boiling water for at least 15 minutes, mashing and whisking periodically.
  • Add soy sauce, honey, and peanut butter to the mixture. Whisk until dissolved and set aside.
  • Stir-fry the Pad Thai
  • Place a wok or large pan over medium-high heat and spray with non-stick spray. Add onions, the white parts of the green onions, and red pepper. Stir fry until tender, about 2-3 minutes.
  • Add garlic, ginger, and bean sprouts and saute until fragrant, about another minute. Deglaze with a small amount of sauce if anything threatens to stick.
  • Add tofu (or chicken) and your No Calorie Noodles, stir to combine breaking tofu into small pieces that resemble egg.
  • Add remaining sauce and green onions and stir to combine.
  • Garnish with cilantro and peanuts. Serve with Tabasco and lime wedges.
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