Skip to content
  • About Us
    • About Us
    • Our Team
  • In-Studio Fitness
    • How It Works
    • Semi – Private Training
    • Private Training
    • Studio Updates
  • Mobility Room
  • At Home
    • Exercise Video Library
    • Recipes
  • boutique fitness blog
  • Gift Certificates
  • MindBody Login
  • Book Your Consultation
back to all recipes

Fitness Friendly Pad Thai

Share on FacebookShare on PinterestShare on Twitter

Ingredients

Pad Thai is one of my all time favorite dishes.  The trouble is, this sweet and savory noodle dish is a calorie bomb!!!     The average restaurant plate rings in at around 30 grams of fat, 180 grams of carbohydrate and  800 calories.  It is very difficult to fit with my health and body composition goals.  I was beyond thrilled when I stumbled across this figure-freindly Spaghetti-Squash Pad Thai recipe from fitness magazine.  It’s packed with veggies, protein and fiber, and most importantly, this homemade version hits all the flavor notes of authentic pad thai.  Totally Craveable! Enjoy!!!

Spagetti Squash Pad Thai

  • 1 small spaghetti squash (1.5-2 pounds)
  • 2 tablespoons fresh lime juice
  • 1.5 tablespoons rice vinegar
  • 1.5 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1/2 jalapeno, minced
  • 1 tablespoon water
  • 1 tablespoon coconut oil
  • 3 cups thinly sliced green cabbage (bagged pre-shredded is fine)
  • 1 container (14 ounce) container of extra-firm tofu, cut into 1/4 inch cubes or 1 pound cubed boneless skinless chicken breast
  • 4 large eggs, whisked
  • 1/2 cup chopped peanuts
  • 1/ cup cilantro, chopped

Directions

1.  Preheat oven to 375 degrees.  Prick squash on all sides with a fork and roast for one hour on a rimmed baking sheet.

2.  Whisk together lime juice, vinegar, fish sauce, sugar, jalapeño and water in a small sauce pan.  Bring to a simmer, and then keep warm over low heat, whisking occasionally.

3.  Heat coconut oil in a large skillet over med-high heat.  Cook tofu or chicken until lightly browned.  Add cabbage and stir-fry for 1-2 minutes.  Reduce heat to low and pour in eggs.  Let sit for about 30 seconds, and then stir constantly until eggs are completely cooked (about 2 minutes). Turn off heat.

4.  Halve squash and scoop out seeds.  Using a fork, scrape squash out of skin into a large bowl.  Gently untangle the strands with the fork.  Transfer all the squash into the skillet and fold into the egg mixture.  Drizzle with the sauce.  Garnish with peanuts and cilantro.

 

Servings Per Recipe: 4
PER SERVING (with tofu): 343 cal., 20 g total fat (4 g sat. fat), 707 mg sodium, 25 g carb. (5 g fiber), 20 g pro.

image_pdfviewimage_printprint

becoming an
even better you
starts here

book a consult

The trainers are all knowledgeable and help you become the best version of yourself.

Mandy B., North Dartmouth
  • download the MindBody app

our locations

New Bedford

516 Pleasant Street
New Bedford, MA 02740

774.202.4688

newbedford@boutiquefitness.com

Mattapoisett

92 North Street
Mattapoisett, MA 02739

508.758.4000

mattapoisett@boutiquefitness.com

  • Private Training
  • Semi – Private Training
  • Mobility Room
  • How it works
  • Book Your Consultation
  • Exercise Video Library
  • boutique fitness blog
  • Studio Updates
  • Thorne Health Products
  • Gift Certificates
  • Spring Special
  • download the MindBody app