Shrimp and Vegetable Pad Thai

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 403.5
  • Total Fat: 8.1 g
  • Cholesterol: 166.4 mg
  • Sodium: 875.7 mg
  • Total Carbs: 59.0 g
  • Dietary Fiber: 5.3 g
  • Protein: 23.3 g

View full nutritional breakdown of Shrimp and Vegetable Pad Thai calories by ingredient
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Number of Servings: 4


    Olive Oil, 2 tbsp
    *Soy Sauce, 1 tbsp
    *Taste of Thai, fish sauce, 1 tbsp
    *Pad Thai Rice Noodles (Dry), 8 oz
    Shrimp, cooked, 12 oz
    Celery, raw, 1 cup, diced
    Carrots, raw, 1 cup, chopped
    Onions, raw, 1 cup, chopped
    Red bell pepper, 1/2 cup-scant
    Yellow bell pepper, 1/2 cup-scant
    Cabbage, fresh, 1 cup, chopped
    Chicken Broth, 4 fl oz
    Garlic, 2 cloves
    Ginger Root, 3 tsp


These cooking instruction are flexible. Add any vegetables you like or have on hand.


Soak pad thai noodles as directed.

Pre-cook carrots in the microwave just to soften.

In skillet over medium heat saute garlic and ginger until toasted. Add shrimp and continue to saute just until shrimp is heated through. Set aside and cover.

With remaining olive oil stir fry the onions, celery, peppers and carrots. Once they soften add cabbage and cook until wilted. Add chicken broth as needed for moisture. Add pad thai noodles, soy sauce, fish sauce and shirmp. Cook just until blended.


Serving Size: 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user JAZZY220.

TAGS:  Fish |

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