This Has Hardly Any Calories Spicy Pad Thai
Experience the ultimate guilt-free indulgence with "This Has Hardly Any Calories Spicy Pad Thai," a vibrant, low-calorie twist on the classic Thai favorite. Featuring versatile shirataki or zucchini noodles, this dish is packed with nutrient-rich vegetables like shredded carrots, bean sprouts, and red bell pepper, all tossed in a zesty, protein-rich egg white scramble. The flavorful sauce, a balanced blend of low-sodium soy sauce, lime juice, and chili paste, delivers a bold kick without excess calories, while optional peanut butter adds a touch of velvety richness. Topped with fresh cilantro, green onions, and crushed peanuts for texture, this quick and easy 25-minute recipe is the perfect healthy dinner idea for anyone craving a spicy, satisfying meal. Perfect for low-carb, gluten-free, or calorie-conscious diets, this Pad Thai proves that light can still be delicious!
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Recipe Information
Ingredients
- 300 grams Shirataki noodles (or zucchini noodles)
- 3 large Egg whites
- 100 grams Shredded carrots
- 100 grams Bean sprouts
- 1 medium Red bell pepper, thinly sliced
- 2 stalks Green onion, chopped
- 2 tablespoons Fresh cilantro, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1.5 tablespoons Lime juice, freshly squeezed
- 1 teaspoon Natural peanut butter (optional, for a richer taste)
- 1 teaspoon Chili paste or sriracha
- 1 tablespoon Crushed peanuts
- 1 teaspoon Sesame or olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare the shirataki noodles according to the package instructions (typically rinse thoroughly and lightly boil or sauté to reduce their natural odor). If using zucchini noodles, spiralize them and set aside.
In a small bowl, whisk together the soy sauce, rice vinegar, lime juice, peanut butter (if using), and chili paste or sriracha. Set aside.
Heat a non-stick skillet or wok over medium heat. Add the sesame or olive oil, followed by the minced garlic. Sauté for about 30 seconds until fragrant.
Add the bell pepper slices and shredded carrots to the skillet. Cook for 3-4 minutes until they begin to soften.
Push the vegetables to one side of the skillet and pour in the egg whites on the other side. Scramble the egg whites until cooked, then mix them with the vegetables.
Add the prepared shirataki or zucchini noodles to the skillet, along with the bean sprouts. Toss everything together.
Pour the sauce over the noodle mixture and stir well to coat evenly. Cook for another 2-3 minutes to let the flavors meld.
Remove from heat and sprinkle with chopped green onion, cilantro, and crushed peanuts. Adjust seasoning with salt and pepper if needed.
Serve immediately with an optional lime wedge on the side for extra tang.
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1895 mg | 82% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 17.9 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1128 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
