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Skinny Pasta Pad Thai with Vegetables (1-2 servings)

1/4 white cabbage, sliced thinly

1 celery root sliced into thin strips

1/4 teaspoon fresh ginger, minced

2 tablespoon low sodium soy sauce

1/2 teaspoon vinegar

Low-calorie sweetener

Salt and pepper to taste

1 handful of roasted chopped peanuts

100 gr. diced tofu or diced chicken breast (optional)


Rinse the Skinny Pasta under warm water and drain.

Heat up the olive oil in a wok. Add the onion and saute lightly. Add the garlic, ginger and celery root and continue to saute. Add the tofu or chicken breast (optional).

Add the mushrooms, carrot, zucchini and bell peppers and continue to saute. Add the cabbage, season with salt (optional), vinegar and a bit of the low calorie sweetener. Add the Skinny Pasta and the soy sauce and continue to saute for another 5 minutes.

Sprinkle a handful of the chopped peanuts and serve.

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