Shrimp Pad Thai on the Lighter Side Recipe

Name: Shrimp Pad Thai on the Lighter Side
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces packaged rice noodles (rice sticks); 2 teaspoons oil; 1 garlic clove, finely minced; 6 ounces medium shrimp, shelled and de-veined; 2 ounces fried firm tofu, cut into slices (optional); 1 large egg; 1 large egg white; 5 ounces bean sprouts; 1 ounce chinese chives, cut into 2-inch lengths (or scallions); 1 tablespoon crushed peanuts; lime wedge; 1 ½ tablespoons fish sauce (Thai Kitchen brand for gluten free); 1 tablespoon sugar; 2 tablespoons water; 1 tablespoon rice vinegar; ½ teaspoon chili powder, to taste (or more)

Servings: persons

3 ounces packaged rice noodles (rice sticks)
2 teaspoons oil
1 garlic clove, finely minced
6 ounces medium shrimp, shelled and de-veined
2 ounces fried firm tofu, cut into slices (optional)
1 large egg
1 large egg white
5 ounces bean sprouts
1 ounce chinese chives, cut into 2-inch lengths (or scallions)
1 tablespoon crushed peanuts
lime wedge
1 ½ tablespoons fish sauce (Thai Kitchen brand for gluten free)
1 tablespoon sugar
2 tablespoons water
1 tablespoon rice vinegar
½ teaspoon chili powder, to taste (or more)

1
Follow the package instructions to cook the dry rice noodles.
2
The rice noodles should be soft (but still chewy and not mushy) after boiling.
3
Rinse the boiled noodles with cold running water.
4
Mix all the seasoning ingredients in a small bowl until well combined, set aside.
5
Heat up a large skillet on high heat and add the oil.
6
As soon as the oil is hot, add the garlic to the skillet and start stirring until you smell the aroma of the garlic.
7
Add the shrimp and the tofu and continue stirring.
8
As soon as the shrimp changes color, add the noodles and stir-continuously, about 30 seconds.
9
Use the spatula to push the noodles to one side of the skillet, and crack the eggs on the empty side of the skillet.
10
Use the spatula to break the egg yolk and let cook for about 30 seconds.
11
Combine the egg and the noodles, and add the seasoning sauce.
12
Stir to combine well with the noodles.
13
Next, add the bean sprouts and chives and continue stirring.
14
As soon as the bean sprouts are cooked, stir-in the crushed peanut.
15
Turn off the heat and serve the Pad Thai immediately with the lime wedges.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 ounces packaged rice noodles (rice sticks), 2 teaspoons oil, 1 garlic clove, finely minced, 6 ounces medium shrimp, shelled and de-veined, and more.

Yes, Shrimp Pad Thai on the Lighter Side falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Pad Thai on the Lighter Side

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions