Lighter Shrimp Pad Thai
Elevate your weeknight dinner routine with this Lighter Shrimp Pad Thai, a fresh and flavorful spin on the classic Thai favorite. This recipe features tender rice noodles, juicy shrimp, and a vibrant medley of crunchy bean sprouts, julienned carrots, and fragrant garlic, all tossed in a tangy, subtly sweet sauce made with low-sodium soy sauce, fish sauce, lime juice, and a touch of brown sugar. Lightened up for a guilt-free indulgence, it’s cooked with minimal oil but doesn’t skimp on flavor. Topped with crushed peanuts, cilantro, and green onions, and ready in just 30 minutes, this dish is perfect for busy nights or when you’re craving a taste of Thailand without the takeout. Whether served fresh from the skillet or paired with lime wedges for an extra citrusy kick, this easy homemade pad thai will quickly become your go-to comfort food!
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 12 ounces Medium shrimp, peeled and deveined
- 2 large Eggs
- 1 cup Bean sprouts
- 1 cup Carrots, julienned
- 4 stalks Green onions, sliced
- 3 cloves Garlic, minced
- 3 tablespoons Low-sodium soy sauce
- 1.5 tablespoons Fish sauce
- 1.5 tablespoons Brown sugar
- 2 tablespoons Fresh lime juice
- 0.5 teaspoons Crushed red pepper flakes
- 2 tablespoons Vegetable oil
- 0.25 cup Crushed peanuts
- 0.25 cup Cilantro leaves, chopped
Instructions
Cook the rice noodles according to the package instructions. Once tender, drain and set aside.
In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, lime juice, and crushed red pepper flakes. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet, cooking for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the garlic and sauté for 30 seconds until fragrant.
Push the garlic to one side of the pan and crack the eggs into the skillet. Scramble the eggs and cook until just set, about 1-2 minutes.
Add the cooked noodles, bean sprouts, and carrots to the skillet. Pour the prepared sauce over the top and toss well to coat everything evenly.
Stir in the cooked shrimp. Cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.
Remove the skillet from heat and garnish with crushed peanuts, green onions, and chopped cilantro.
Serve warm with lime wedges on the side, if desired.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 8.4 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 105 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 611 mg | 13% | |
*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.
