Low Sodium Shrimp Pad Thai
Elevate your weeknight dinners with this flavorful and health-conscious Low Sodium Shrimp Pad Thai recipe, a delicious twist on a classic Thai favorite. Perfect for those mindful of their sodium intake, this dish balances vibrant flavors with minimal salt, thanks to ingredients like low-sodium soy sauce, fresh lime, and tamarind paste. Tender rice noodles, juicy shrimp, and crunchy bean sprouts come together in a tangy, slightly sweet sauce, while a sprinkle of unsalted peanuts and fresh cilantro adds the perfect finishing touch. With just 35 minutes from prep to plate, this quick and wholesome meal is ideal for busy schedules. Serve with lime wedges for customizable zest and enjoy a guilt-free, restaurant-quality dish in the comfort of your home.
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 12 ounces Shrimp
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves
- 2 Eggs
- 1 cup Bean sprouts
- 3 Green onions
- 0.25 cup Unsalted peanuts
- 4 Lime wedges
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Tamarind paste
- 1.5 tablespoons Brown sugar
- 1 teaspoon Chili garlic sauce
- 0.25 cup Fresh cilantro
Instructions
Start by soaking the rice noodles in warm water for about 20 minutes until they are softened, then drain and set aside.
In a small bowl, mix together the low-sodium soy sauce, tamarind paste, brown sugar, and chili garlic sauce to create the Pad Thai sauce. Adjust the sweetness by adding more brown sugar if desired.
Prepare the shrimp by peeling and deveining them. Set aside to be cooked later.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the garlic cloves, minced, and sauté for about 30 seconds until fragrant.
Add the shrimp to the pan and cook for 2-3 minutes, stirring occasionally, until they become pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, crack in the eggs, and scramble them until fully cooked.
Add the drained rice noodles to the skillet along with the prepared Pad Thai sauce. Toss well to ensure the noodles are evenly coated with the sauce.
Stir in the cooked shrimp, bean sprouts, and half of the chopped green onions. Continue to toss and cook for another 2-3 minutes to heat through.
Transfer the Pad Thai to serving plates. Garnish each plate with a sprinkle of chopped unsalted peanuts, the remaining green onions, fresh cilantro, and a lime wedge on the side for squeezing over the dish.
Serve immediately, adjusting the level of acidity or spice by adding more lime or chili garlic sauce to taste.
Nutrition Facts
Calories |
1583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 848 mg | 283% | |
| Sodium | 3506 mg | 152% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 39.1 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 408 mg | 31% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1439 mg | 31% | |
*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.
