Cooking Light Magazine Pad Thai
Experience the vibrant flavors of Thailand with this Cooking Light Magazine Pad Thai, a healthier twist on the beloved classic noodle dish. Featuring tender rice noodles, succulent shrimp, and crisp bean sprouts, this recipe balances bold flavors with a light touch, perfect for a wholesome yet satisfying meal. The delicate sauce, made with low-sodium soy sauce, tangy tamarind paste, and a hint of sweetness from brown sugar, coats every bite, while a sprinkle of roasted peanuts adds the perfect crunch. Ready in just 30 minutes, this quick and easy Pad Thai is ideal for busy weeknights and makes four generous servings. Serve it with lime wedges for that final zing of freshness, making each forkful even more irresistible! Perfectly crafted for home cooks seeking an authentic yet approachable Thai dish, this recipe is a must-try for fans of Asian cuisine.
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 1 tablespoon Vegetable oil
- 2 Garlic cloves, minced
- 2 Eggs, lightly beaten
- 12 ounces Shrimp, peeled and deveined
- 1 cup Bean sprouts
- 3 Green onions, thinly sliced
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Tamarind paste
- 1 tablespoon Brown sugar
- 0.5 teaspoons Crushed red pepper flakes
- 2 tablespoons Unsalted roasted peanuts, chopped
- 4 Lime wedges
Instructions
Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Heat the vegetable oil in a large nonstick skillet or wok over medium heat.
Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant.
Push the garlic to one side of the skillet and pour the lightly beaten eggs into the cleared side. Scramble the eggs until just set, then mix with the garlic.
Add the shrimp to the skillet and cook for 2-3 minutes, or until they turn pink and opaque.
In a small bowl, whisk together the soy sauce, tamarind paste, brown sugar, and red pepper flakes.
Add the cooked rice noodles to the skillet and pour the sauce mixture over the top. Toss everything together to coat the noodles evenly.
Stir in the bean sprouts and green onions, cooking for another 1-2 minutes until heated through.
Transfer the pad Thai to serving plates, garnish with chopped peanuts, and serve with lime wedges on the side.
Nutrition Facts
Calories |
1083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 1036 mg | 345% | |
| Sodium | 2858 mg | 124% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 24.9 g | ||
| Protein | 112.3 g | 225% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 287 mg | 22% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1568 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
