Come On Up To The House

Lightened Up Pad Thai

I love Pad Thai and have found a good way to still enjoy it while I am keeping track of points. Here is a great full flavored meal, that can be beefed up with veggies to make it more filling.

Pad Thai

8 oz cooked rice noodles
1/2 cup water
12 oz House Foods Tofu, Extra Firm
3 tbsp Thai Kitchen Fish Sauce
1 Tbsp sugar
2 Tbsp fresh lime juice
1 Tbsp vegetable oil
1 tsp minced garlic
2 cups bean sprouts
½ cup chives
4 Tbsp sambal oelek
1/4 cup Tamarind Paste
3 medium uncooked carrots, shaved
2 cups cabbage, cooked down


Place 8 oz rice noodles into a large bowl and cover with cool water. Let sit for 1 hour.

Put the tamarind paste in a seperate bowl and pour 1/2 cup boiling water over it. Let sit for at least 15 minutes.

Measure out fish sauce, lime juice, sambal oelek and sugar into another bowl. Once tamarind paste is ready, use a sieve to press out the paste from the seeds. Discard seeds and add paste to the fish sauce mixture.

When you are ready to make the pad thai, warm up 1 tbsp vegetable oil in a wok. Saute garlic and tofu for about 1 minute. Add in rice noodles and let cook 30 seconds. Add in fish sauce mixture and carefully stir all ingredients until it is well mixed.

Add in chives (or green onions) and bean sprouts. If you want to make this a little heartier, add in shaved carrots and cabbage that has been cooked down a little.

Garnish with cilantro.

When I make this for the kids, I leave the sambal oelek out and let the adults add as much as they desire.

Serves 4 people for 6 smartpoints per serving.

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