High Protein Shrimp Pad Thai
Elevate your weeknight dinner game with this High Protein Shrimp Pad Thai, a vibrant and nutritious twist on a beloved classic! Packed with tender shrimp, crispy tofu, and fluffy scrambled eggs, this recipe delivers a protein punch while maintaining the authentic flavors of Thai cuisine. Perfectly cooked rice noodles are coated in a mouthwatering tamarind-based sauce, complemented by the crunch of bean sprouts and crushed peanuts and the freshness of cilantro and lime. With just 20 minutes of prep and 20 minutes of cooking, this quick and easy Pad Thai recipe is ideal for busy schedules while delivering restaurant-worthy results. Whether you're looking for a high-protein meal or simply craving a flavorful stir-fry, this dish strikes a perfect balance of taste, texture, and nutrition.
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Recipe Information
Ingredients
- 8 ounces rice noodles
- 12 ounces shrimp, peeled and deveined
- 8 ounces extra firm tofu, cubed
- 2 tablespoons vegetable oil
- 3 large eggs
- 4 cloves garlic, minced
- 1 large red bell pepper, thinly sliced
- 1 cup bean sprouts
- 3 stalks green onions, chopped
- 1 cup crushed peanuts
- 0.5 cup cilantro leaves, chopped
- 1 whole lime, cut into wedges
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
Instructions
Soak rice noodles in hot water for 15 minutes until they are tender but firm. Drain and set aside.
In a small bowl, mix together fish sauce, tamarind paste, brown sugar, and soy sauce to create the Pad Thai sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the tofu cubes to the skillet and stir-fry until golden brown on all sides, about 4-5 minutes. Remove the tofu and set aside.
In the same skillet, add another tablespoon of vegetable oil and stir-fry the minced garlic until fragrant, about 30 seconds.
Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes. Remove the shrimp and set aside.
Crack the eggs into the skillet and scramble them until fully cooked, about 2 minutes.
Add the drained noodles, cooked shrimp, and tofu back into the skillet. Pour the prepared Pad Thai sauce over and toss everything gently to combine.
Add the sliced red bell pepper and continue tossing until the vegetables are just tender, about 2 minutes.
Stir in the bean sprouts and green onions, heating through for another minute.
Remove the skillet from heat and divide the Pad Thai among plates.
Top each serving with crushed peanuts and chopped cilantro.
Serve immediately with lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.9 g | 177% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1222 mg | 407% | |
| Sodium | 6467 mg | 281% | |
| Total Carbohydrate | 167.6 g | 61% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 59.6 g | ||
| Protein | 191.2 g | 382% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 2163 mg | 166% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4174 mg | 89% | |
*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.
