Easy Shrimp Pad Thai


This healthy Pad Thai recipe has less than half the calories and sodium of the traditional Thai restaurant favorite.


8 ounces rice noodles (¼-inch wide)
1 whole egg
1 egg white
6 teaspoons extra-light olive oil
3 tablespoons reduced-sodium soy sauce
2 tablespoons fresh lemon juice
1½ teaspoons brown sugar
1 teaspoon anchovy paste
2 tablespoons minced garlic
4 large shrimp — shelled, deveined and coarsely chopped
4 ounces firm tofu, cut into ¼-inch cubes
2 scallions, thinly sliced
1 cup bean sprouts
¼ cup chopped cilantro
¼ cup chopped dry-roasted peanuts


  1. Place rice noodles in bowl and add enough cold water to cover. Soak for 45 minutes. Drain.
  2. Meanwhile, bring a large pot of water to a boil. Add soaked noodles and cook until noodles are just tender to the bite, about 1 minute. Drain.
  3. In a small bowl, beat whole egg and egg white until frothy. In large skillet, heat 2 teaspoons of oil over medium-high heat. Add beaten eggs to skillet and spread out to form large pancake. Cook until just set, about 45 seconds. Turn pancake over and cook until just set on second side, about 10 seconds. Transfer to cutting board and allow to cool. Cut into ¼-inch-wide strips.
  4. In a small bowl, combine soy sauce, lemon juice, sugar, and anchovy paste, and stir until anchovy paste is dissolved.
  5. Add 2 teaspoons of oil and garlic to skillet and cook until fragrant, about 30 seconds. Add shrimp, tofu, and scallions, and cook 1 to 2 minutes or until shrimp is just cooked through.
  6. Add remaining 2 teaspoons oil, drained noodles, egg, and bean sprouts, and swirl in soy sauce mixture. Gently toss to combine. Serve sprinkled with cilantro and peanuts.

Serves: 4
Nutritional Information (per serving)
Calories 430
Total Fat 15.3 g
Saturated Fat 2.3 g
Fiber 2.4 g
Protein 16 g
Carbohydrate 59 g
Cholesterol 64 mg
Sodium 568 mg