Pad Thai with Cabbage “Noodles”

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
2 eggs
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
Lime wedges
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.




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  • Reply
    January 15, 2018 at 9:07 pm

    Thanks for sharing! I can’t wait to try this!!

    • Reply
      January 16, 2018 at 12:18 pm

      Yay! Hope you like it Danielle 🙂 I’m eating leftovers right now and it might be even better as a lunch to meal prep!

  • Reply
    January 17, 2018 at 9:51 am

    I’m very thankful to have found your blog! I needed some inspiration and a spark of creativity to get me going for 2018 and the new WW plan!

    • Reply
      January 18, 2018 at 8:11 am

      Awe yay Nicki! Thanks so much for letting me know and I hope you enjoy the recipes. Good luck to you- you got this! 🙂

  • Reply
    January 27, 2018 at 10:31 pm

    Hi! This looks so good but I do have a quick question. You linked a second thai sauce – do you use that in place of the one you shared in the recipe, or in addition to? Thanks!

    • Reply
      January 29, 2018 at 3:23 pm

      Hi Dani it’s great on its own and I often eat it without the thai cashew sauce, but it’s a nice addition to the meal. Hope that helps 🙂

  • Reply
    Chiluwa Mdala
    February 5, 2018 at 10:05 pm

    Loved the recipe. So did my son who never eats vegetables. I literally had to give him a serving. I’ll be making this again very soon. Thanks!!!

    • Reply
      February 9, 2018 at 5:23 pm

      That is SUCH a compliment! So glad you guys enjoyed it and thanks for letting me know 🙂

  • Reply
    February 7, 2018 at 7:22 pm

    Wowzers! So glad my friend introduced me to your blog! As a cook, WW is the only real program for weight loss that works for me. I have been on it since November and have lost 17 lbs. You have some great recipes and I can’t wait to try them! Thanks for sharing!

    • Reply
      February 9, 2018 at 5:22 pm

      Thanks so much for your comment Natasha! Weight watchers has been the only sustainable program I’ve done too. I also try to incorporate as much real healthy food as I can! 🙂

  • Reply
    April 27, 2018 at 4:47 pm

    Love this recipe! My friend and I make it all the time!

    • Reply
      May 10, 2018 at 7:36 pm

      Yay!! I am so happy to hear that! Its a personal favorite of mine!

  • Reply
    February 10, 2019 at 8:21 pm

    A year later, this is still in regular rotation around here 🙂 Bonus points for being Whole 30 compliant (as long as you check your coconut aminos and fish sauce labels! I use Trader Joe’s coconut aminos and Red Boat fish sauce )

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