Shrimp Pad Thai

48SHARES
Shrimp Pad Thai

4.5 of 5 (66)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 210.5
  • Total Fat: 5.9 g
  • Cholesterol: 178.2 mg
  • Sodium: 895.4 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 20.4 g

View full nutritional breakdown of Shrimp Pad Thai calories by ingredient
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Introduction

I adjusted the recipe to lower the fat and calories. I adjusted the recipe to lower the fat and calories.
Number of Servings: 6

Ingredients

    8 oz rice sticks
    2 T fish sauce
    2 T low-sodium soy sauce
    2 T brown sugar
    1/4 t crushed red pepper, or more to taste
    2 t vegetable oil
    1 egg, lightly beaten
    1 lb frozen shrimp
    4 garlic cloves, minced
    4 green onions, coarsely onions
    2 C fresh bean sprouts
    2 T chopped peanuts
    lime wedges
    fresh chopped cilantro

Directions

Bring large pot pf water to boil. Remove from heat and add rice, stirring to separate. Soak 5-7 minutes, or until tender; then drain and rinse in cold water. Set aside.

Mix fish sauce, soy sauce, sugar and crushed red pepper in small bowl until sugar dissolves. Set aside.

Heat 1 tsp oil in wok over med-high heat. Add egg, and cook quickly, until opaque. Move to side. Add frozen shrimp to wok, cook 5-7 minutes until just cooked through. Drain excess liquid. Add garlic, stir fry 1 minute.

Add remaining oil, and then noodles. stir fry quickly until softened, about 2 minutes. Add sauce mixture. Coat noodles evenly, stirring until heated through. Stir in green onions, and bean sprouts and cook 2 more minutes. Mound on serving platter, and garnish with peanuts, lime wedges and cilantro.

Of course, you could substitute the shrimp with chicken, if you're family prefers. :) It's yummy either way.

Makes about 6 - 1 1/3 cup servings.

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Member Ratings For This Recipe


  • Incredible!
    17 of 17 people found this review helpful
    I just made this recipe and LOVED it!The following are adjustments I made: I used chicken and substituted hoisin sauce for the fish sauce,used asian frozen vegetable mix and frozen broccoli for the vegetables, sesame oil and egg whites. thank you!! - 9/18/11

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  • Incredible!
    13 of 18 people found this review helpful
    I googled rice sticks as I never heard of that and it says it is rice sticks noodle. The seasoning looks delicious and I will try it but I will use half the noodles and replace the other half with bean sprouts to give it the crunch I love and to save on carbs and calories. Thanks for the recipe! - 12/5/12

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  • Incredible!
    7 of 7 people found this review helpful
    Excellent recipe! I did double the sauce recipe and I cut my shrimp in half cross wise because they were bigger shrimp and I wanted bite sized pieces. I also added 1t fresh ginger from a jar. Hubby loved it. He said it is a keeper and I will be making this again and often. - 8/17/11

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  • Incredible!
    4 of 4 people found this review helpful
    I love Thai Food--but the high Calories used to scre me off--this make over is perfect for me!!Thank You!! - 2/19/13

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  • Incredible!
    4 of 4 people found this review helpful
    Yum! It was super awesome and my hubby loved it! I'm making this again tonight but instead of using noodles, I'm doubling my beansprouts for super low carb...I can't wait...thanks again for the recipe! - 2/19/13

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