Shrimp Pad Thai

Prep Time: 15 minutes
Servings: 3


(For the Pad Thai Stir Fry)

  • 4 ounces dry brown rice noodles
  • 2 teaspoons extra virgin olive oil
  • 8 ounces medium or large shrimp (peeled and deveined)
  • 2 cloves garlic, minced
  • 3 large eggs
  • ½ cup bean sprouts*
  • ½ cup freshly grated carrots
  • 2 large green onions (or 3 small), finely chopped
  • ¼ cup finely chopped peanuts
  • ¼ cup finely chopped peanuts
  • lime wedges, for serving

(For the sauce)

  • 2 Tablespoons fish sauce**
  • 1½ Tablespoons rice vinegar
  • 1 Tablespoon low-sodium soy sauce
  • 2 Tablespoons water
  • 1 Tablespoon honey
  • 1-3 teaspoons chili garlic sauce 
  1. 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. For spicier, add additional chili garlic sauce.
  2. Heat the oil in a large non-stick skillet or wok over medium high. Add the shrimp and cook 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 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.
  3. Add the bean sprouts, carrots, and chopped green onions and let cook until bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges. 

*If you can’t find fresh bean sprouts, you can swap rinsed, canned bean sprouts (often in Asian aisle) or substitute another fresh vegetable of choice.

**Fish sauce is available in the Asian food section of many grocery stores.

This dish is high in sodium; balance this dish out with lower sodium options throughout the day! 


Per serving: 350 calories; 30 g protein; 9 g total fat; 46 g carbohydrates; 1502 mg sodium

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