Comfort Food Hack: Healthy Low Carb, Low Fat Pad Thai

I love pad thai but not the empty-calorie price-tag. So I set to work to develop a nutrient-dense delicious doppelgänger. This healthy pad thai recipe has less than half the calories, sodium, and sugar of the traditional Thai-restaurant favorite. It’s full of fiber, nutrients and deliciousness, which makes it a very satisfying and filling meal. I hope you enjoy it too!

Healthy Low Carb, Low Fat Pad Thai
Serves 4
A delicious and healthy pad thai recipe with less than half the calories, sodium, and sugar than the traditional Thai restaurant favorite.
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Ingredients
  1. 1 cup roasted spaghetti squash “noodles” (roasted w/ salt, pepper & garlic powder)
  2. 1/2 cup raw broccoli florets (bite size)
  3. 1/2 cup shredded broccoli and carrot mix (I used Trader Joe’s Organic Broccoli Slaw)
  4. 1 grilled chicken breast, diced
  5. 1/8 tsp sesame oil
For the sauce
  1. 1 tbsp white wine vinegar
  2. 2 tbsp fish sauce
  3. 1/2 tbsp sugar
  4. 1/2 tbsp PB2 (or 1 tbsp all natural peanut butter)
  5. 1/8 tbsp dried crushed red pepper
  6. 1 tbsp coarsely chopped peanuts
  7. lemon wedge
Instructions
  1. Preheat oven to 425 degrees.
  2. Slice spaghetti squash in half lengthwise.
  3. Season squash flesh with salt, garlic powder, and pepper.
  4. Place cut side down on a parchment-lined rimmed baking sheet and roast until squash is tender when pierced with a knife (about 1 hour).
  5. When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl and set aside.
  6. Sauté broccoli florets and broccoli slaw with the sesame oil, until tender.
  7. Add pre-grilled chicken breast.
  8. In a separate bowl combine the ingredients for the sauce and whisk until well mixed and sugar is completely dissolved.
  9. Combine all ingredients to the saucepan on low and cook for 2-3 more minutes until heated through.
  10. Plate and garnish with chopped peanuts and a lemon wedge.
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