It is a flavorful combination of noodles, bean spouts, green onions, lime and peanuts, dressed with a sauce made from white vinegar, tomato paste, water, sugar, garlic and minced green chili. Like you, I always order Pad Thai without the egg that is traditionally cracked into the sauce during cooking. In general, my only concern about Thai food is that some dishes are very high in saturated fat . The worst offenders are those made with coconut milk and cream. When I cook Thai food at home, I like to substitute cashew milk whenever a recipe calls for coconut milk .
Cashew milk is a monounsaturated fat and yields excellent results in Pad Thai.
Although I've never tried it, I've heard that you can use evaporated skim milk for part of the coconut milk. This way, you cut out some of the fat and cholesterol content of the coconut milk without sacrificing taste or flavor. As you know, Thai cooking also relies strongly on peanuts, particularly peanut dressings for salads. These usually are made with peanut butter. A tablespoon of dressing contains about 66 calories, three grams of protein and three grams of fat.