Pad Thai Soup for Low Carbers

Pad Thai Soup for Low Carbers
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 248.9
  • Total Fat: 6.0 g
  • Cholesterol: 221.0 mg
  • Sodium: 2,888.8 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 5.3 g
  • Protein: 29.0 g

View full nutritional breakdown of Pad Thai Soup for Low Carbers calories by ingredient


It may not be 'authentic' but has the yummy flavor, lots of veggies & protein, and it's low carb. Who needs noodles? It may not be 'authentic' but has the yummy flavor, lots of veggies & protein, and it's low carb. Who needs noodles?
Number of Servings: 3


    1 tbsp Canola Oil
    6 oz Snow Peas (peapods)
    12 oz Shrimp, cooked & peeled
    1 cup, grated Carrots, raw
    1- 14 oz. can Chop Suey Vegetables (such as LaChoy)
    6 medium Radishes, sliced
    0.5 cup slices Water chestnuts
    1/4 c. diced scallions
    4 tbsp Fish Sauce
    juice of 2 limes
    1 T. garlic (I use minced from a jar)
    1/4 c. fresh cilantro
    4 c. chicken broth
    1-2 t. minced ginger
    10 drops liquid splenda (or use 3 packets of the powder)

    2 lime yields Lime Juice
    .25 cup, chopped Scallions, raw


a quick dinner. It's recommended to prep & slice all the veggies before you start. An even quicker "cheat" is to buy the ingredients off of a salad bar pre-cut! (shredded carrots, sliced radishes, etc...)


1. Heat oil in large skillet. Saute peapods for 2 min. Add shrimp. (Note: The shrimp I used was fully cooked. If you use raw, start it in the skillet first. Stir fry for 2 min, then add peapods.) Cook for just a minute.

2. Add remaining ingredients through the cilantro. Cook for just a minute more -- you want it warm, but still nice and crunchy.

3. In a saucepan (Or microwaveable bowl) heat broth with ginger and splenda until piping hot.

4. To serve -- split the shrimp and veggies 3 ways into bowls. Ladle the broth over. If desired, garnish with chopped peanuts and/or red pepper flakes. Enjoy!!

If you have non-low carbers in your family, you may add noodles to their bowl before topping with broth. You may also want to experiment with "Shirataki" or spiralized butternut squash to sub for the rice noodles usually found in traditional Pad Thai.

Serving Size: Makes 3 - 2 c. servings

Number of Servings: 3

Recipe submitted by SparkPeople user JANELOVESJESUS.