Black Bean Pasta Pad Thai

"Pad Thai doesn't need to be something you feel guilty about eating. This recipe not only swaps out the rice noodles in favor of healthier black bean pasta, but also trims down some of the other heavy ingredients. By comparison, standard Pad Thai weighs in at about 60 calories/ounce (compared to 42 calories/ounce) and isn't even close to black bean pasta when it comes to fiber and protein. This recipe doesn't specify a meat, so feel free to add as you see fit."
photo by Late Night Gourmet photo by Late Night Gourmet
photo by Late Night Gourmet
Ready In:




  • Cook black bean pasta according to directions on the box.
  • Separate seeds from tamarind paste and discard.
  • Add oils to a medium sauce pan or skillet, then add garlic, ginger, and green onions and cook for 5 minutes, stirring frequently. Add spaghetti and blend thoroughly.
  • Add all remaining ingredients except for egg whites and cornstarch, and blend thoroughly.
  • Whisk cornstarch and 2 tablespoons of water together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens.
  • Blend egg whites in thoroughly. Serve with lime wedge.

Questions & Replies

default avatar
Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
View Full Profile

Find More Recipes