I’m not going to lie– pad thai was one of those dishes I avoided like the plague once I started losing weight. Traditional pad thai is full of rice noodles and oil, making it 14 Weight Watchers smartpoints for probably half a serving at a restaurant. I’ve tried versions with “zoodles”, “boodles”, and “sweet patoodles”, but let’s be real no one’s fooled into thinking they’re real noodles just because we added -oodle to it. Truth be told, I’m not a fan of vegetable noodles. They just don’t do it for me. However, this cabbage noodle pad thai does. I would not be sharing this recipe if it wasn’t so close to the real deal that I thought “man I really don’t even miss the rice noodles”. It’s low carb, high protein, and only 2 smartpoints on the new Weight Watchers Freestyle program. If you have precooked proteins on hand, this pad thai can be made in under 30 minutes making it perfect for a busy weeknight or meal prep.
Pad Thai With Cabbage “Noodles”
Serves 4, 2sp per serving
12 oz cooked sliced chicken breast, shrimp, or tofu
14 oz bag of prechopped coleslaw
1-2 C bean sprouts
4 green onions, thinly sliced separating green and white parts
1 C cilantro, roughly chopped
1 tsp minced ginger, about 1″
2 cloves minced garlic
1 red bell pepper, thinly sliced
Salt and pepper to taste
Pad Thai Sauce
2 TB olive oil or oil of choice
3 TB coconut aminos or low sodium soy sauce
1 TB hot sauce, like Frank’s or siracha
2 TB lime juice
1 tsp arrowroot starch
1 tsp fish sauce (optional)
1. In a small nonstick skillet scramble the two eggs on low and set aside for later.
2. Make pad thai sauce in a small bowl, by combining all ingredients and whisking together. Set aside.
3. In a large nonstick skillet or wok over medium high heat, add spray oil of choice followed by garlic, ginger, and white parts of green onions. Allow that to cook for about 3 minutes.
4. Once garlic, ginger, and the green onion have cooked, add in bag of cole slaw and red bell pepper, allow to cook, stirring frequently for about 5 minutes. Add protein of choice and sauce. Allow to come to a boil, then reduce to a simmer so sauce thickens a bit. Add egg and stir until well incorporated.
5. Add bean sprouts, cilantro, salt and pepper to taste. Garnish with green parts of the green onion, chopped cashews or peanuts and this amazing Thai cashew sauce.