Shrimp Pad Thai
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Prep Time
9 mins
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Cook Time
9 mins
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Total Time
15 mins
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Servings
3 servings
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Calories
400 kcal
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Course
Main Course
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Cuisine
Thai
Shrimp Pad Thai
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This shrimp pad thai on the lighter side is a healthy version of everyone's favorite Thai recipe. Made in one pan and ready in 15 minutes.
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Ingredients
For the Pad Thai Stir-Fry:
- 4 ounces dry brown rice noodles
- 2 teaspoons extra virgin olive oil or canola oil
- 8 ounces medium or large shrimp peeled and deveined (you can use either fresh shrimp or thawed frozen shrimp—if using thawed, lightly pat the shrimp dry prior to cooking)
- 2 cloves garlic minced
- 3 large eggs
- ½ cup bean sprouts* (see note)
- ½ cup freshly grated carrots
- 2 large green onions (or 3 small) finely chopped
- ¼ cup peanuts finely chopped
- ¼ cup fresh cilantro chopped
- Lime wedges for serving
For the Sauce:
- 2 tablespoons fish sauce** gluten free if needed (see note)
- 1 ½ tablespoons rice vinegar (I used seasoned)
- 1 tablespoon low-sodium soy sauce or tamari for gluten free
- 2 tablespoons water
- 1 tablespoon honey plus additional 1-2 teaspoons to taste
- 1-3 teaspoons ground chile sauce (sambal oelek) or chili garlic sauce
Instructions
- Cook the rice noodles according to package instructions. They should be soft but not mushy. Drain and rinse under cool water.
- In a small bowl, whisk together the sauce ingredients: fish sauce, rice vinegar, soy sauce, water, 1 tablespoon honey, and 1 teaspoon chili garlic sauce. If you prefer a sweeter pad thai, add additional honey (or even a little brown sugar). For spicier, add additional chili paste.
- Heat the oil in a large non-stick skillet or wok over medium-high heat. Add the shrimp and saute just until the shrimp begins to turn pink, about 2 minutes. Add the garlic and noodles. Stir continuously to coat the noodles and shrimp with the garlic, then push the ingredients in the skillet over to one side of the pan.
- Crack the eggs into the empty side of the skillet. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Stir the egg in with the noodles. Stir in the sauce.
- Add the bean sprouts, carrots, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges.
Notes
- TO STORE: Keep leftovers in an airtight container in the refrigerator for 3-4 days.
- TO REHEAT: Warm gently in the microwave with a splash of water or chicken broth to keep the noodles from drying out.
- *If you cannot find fresh bean sprouts (my grocery only carries them sporadically), you can swap rinsed, canned bean sprouts (available in the Asian foods section of many grocery stores) or substitute another fresh vegetable of your choice. The canned bean sprouts have a more fermented taste, so if this bothers you, I would recommend omitting them.
- **Fish sauce is available in the Asian food section of most grocery stores. I HIGHLY recommend using it, as it adds important saltiness and irreplaceable Thai flavor to the dish. If you must make a substitution, use additional low-sodium soy sauce.
Nutrition Information
Show Details
Serving
1(of 3)
Calories
400kcal
(20%)
Carbohydrates
45g
(15%)
Protein
23g
(46%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
259mg
(86%)
Potassium
408mg
(12%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
4113IU
(82%)
Vitamin C
6mg
(7%)
Calcium
99mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 1(of 3) | |
| Calories | 400kcal | 20% |
| Carbohydrates | 45g | 15% |
| Protein | 23g | 46% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 259mg | 86% |
| Potassium | 408mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 4113IU | 82% |
| Vitamin C | 6mg | 7% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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