Shrimp Pad Thai on the Lighter Side

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This super easy and delicious Shrimp Pad Thai is made with rice noodles, bean sprouts, chives, tofu, fried egg and topped with a lime wedge – YUM!

This super easy and delicious shrimp pad thai is made with rice noodles, bean sprouts, chives, tofu, fried egg and topped with a lime wedge – YUM! Shrimp Pad Thai

I love Thai food so there is no surprise that I’m a big fan of Pad Thai, or Thai stir-fried rice noodles. If you have dined at Thai restaurants, I’m sure you have had Pad Thai. Pad Thai is quite possibly the most famous dish outside of Thailand. This version has been lightened up. If you would like to make it low carb, swap out the rice noodles for zucchini noodles. Another Thai favorite is my Thai Basil Chicken and Bang Bang Chicken Salad.

This super easy and delicious shrimp pad thai is made with rice noodles, bean sprouts, chives, tofu, fried egg and topped with a lime wedge – YUM! 

I’ve been a huge fan of Bee of Rasa Malaysia and author of Easy Chinese Recipes (affil link) for many years and recently we became friends. Bee spent a few months traveling Thailand and when she returned I asked if she could share a lighter version of the Thai classic. Pad Thai is probably my most requested makeover, so who better than to have Bee give us her authentic version with a lighter touch!

Pad Thai Variations:

  • For vegetarians, leave out the shrimp and add more tofu or add more veggies!
  • Make it shrimp pad thai by swapping the shrimp for small chunks of chicken breast.
  • Add more bean sprouts and reduce the rice noodles for more nutrients or lighter dish.
  • The fried tofu is a key ingredient in authentic Pad Thai but feel free to opt it out.

This super easy and delicious shrimp pad thai is made with rice noodles, bean sprouts, chives, tofu, fried egg and topped with a lime wedge – YUM! 

Thai cuisine is prized for its perfect balance of the four main tastes: hot, sour, salty, and sweet. Pad Thai is no exception. The spiciness of this noodle dish comes from the use of chili powder while the tartness comes from tamarind. The saltiness of most Thai food comes from fish sauce, or nam pla, while palm sugar lends the sweetness to the overall dish. For this recipe, I opted to use vinegar in lieu of tamarind juice, as it’s commonly used by the street vendors in Thailand. Palm sugar is not a common ingredient for many people, so I substituted it with sugar.

I love eating my Pad Thai with a generous squirt (or two) of lime juice. It’s a delightful dish to make at home and a complete meal on its own. I hope you enjoy the recipe. If you have any questions, do leave me a comment!

How To Make Shrimp Pad Thai

More Shrimp Recipes You Might Enjoy:

This super easy and delicious shrimp pad thai is made with rice noodles, bean sprouts, chives, tofu, fried egg and topped with a lime wedge – YUM! 
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Shrimp Pad Thai on the Lighter Side

400 Cals 37.5 Protein 25 Carbs 18.5 Fats
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 2 servings
COURSE: Dinner
CUISINE: Thai
Pad Thai is quite possibly the most famous dish outside of Thailand. This version has been lightened up.

Ingredients

  • 3 oz packaged rice noodles, rice sticks
  • 2 tsp oil
  • 1 clove garlic, finely minced
  • 6 oz medium-sized shrimp, shelled and deveined
  • 2 oz fried firm tofu, cut into slices (optional)
  • 1 large egg
  • 1 large egg white
  • 5 oz bean sprouts
  • 1 oz Chinese chives, or scallions, cut into 2-inch lengths
  • 1 tbsp crushed peanuts
  • lime wedges

For the Seasonings:

  • 1 1/2 tbsp fish sauce, Thai Kitchen brand for gluten free
  • 1 tbsp sugar
  • 2 tbsp water
  • 1 tbsp rice vinegar
  • 1/2 tsp chili powder or more, to taste

Instructions

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

Video

Nutrition

Serving: 1/2 of recipe, Calories: 400kcal, Carbohydrates: 25g, Protein: 37.5g, Fat: 18.5g, Sodium: 1391mg, Fiber: 2g, Sugar: 9.5g
WW Points Plus: 11
Keywords: healthy pad thai, shrimp pad thai

Bowl of finished recipe.

Prepped ingredients.

 

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123 comments

  1. I was nervous to try making this. My husband is a picky eater. The smell of the combination of fish sauce and rice vinegar was almost enough to make me throw it in the trash without even tasting it first. I am so glad I tried it before throwing it out!! This was a HUGE hit for my husband and me!! We can’t wait to make it again!!

  2. Very easy and delicious. If I hadn’t made it myself I would have thought it was takeout. I skipped the tofu because I’ve never worked with it before and get a tad intimidated! It was great without!

  3. This dish is delicious and so easy to make.  I skipped the tofu and added more shrimp.  I added red pepper flakes to the pan with the oil and garlic to give it a slight kick.