Lean Vegetable Pad Thai

I did it! I accomplished all of my plans for today! I was only able to ride one horse, but I had already kind of planned on that. Here is the vegetable pad Thai recipe that I promised you guys, which I made for our dinner tonight. It was super tasty served with Bragg’s liquid aminos on top (you can substitute soy sauce).

Lean Vegetable Pad Thai

Lean Vegetable Pad Thai


  • 8 oz pad Thai noodles
  • 4 Tbsp unsalted tomato paste
  • 4 Tbsp apple cider vinegar
  • 3 Tbsp honey
  • Juice of 1 fresh lime
  • 1/8 tsp ground cayenne pepper
  • Olive oil cooking spray
  • 1 egg white, whisked
  • 2 cups green cabbage, chopped
  • 2 green onions, diced (greens and whites)
  • 8 baby carrots, julienned
  • 1/4c cilantro, minced
  • 2 Tbsp unsalted cashews


Cook noodles according to package directions. Drain and set aside. In a small bowl, whisk together tomato paste, vinegar, honey, lime juice and cayenne pepper. Set aside. Heat a large nonstick pan over medium high for 1 minute. Mist with cooking spray. Add egg white and saute until cooked, about 2 minutes. Remove egg white from heat and dice into small pieces. In the same pan, misted again with cooking spray, saute cabbage, onions and carrots over medium high for 2 minutes. Add cooked egg white and cilantro, sauteing for another 2 minutes. Stir in tomato paste mixture and add cooked noodles. Stir until completely combined and thoroughly heated, about 3 to 4 more minutes. Remove from heat and toss with cashews before serving.


If you don’t have olive oil spray and only have something similar to PAM, it may be necessary to add a little olive oil to your pan to keep your noodles from becoming too dry. Depending on the size of your pan, you may have to make this meal in batches. Cooking times will also differ a little bit depending on the size of your pan. Serve with soy sauce!


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