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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:

Shrimp Pad Thai on the Lighter Side

5 from 8 votes
9
Cals:400
Protein:37.5
Carbs:25
Fat:18.5
Pad Thai is quite possibly the most famous dish outside of Thailand. This version has been lightened up.
Course: Dinner
Cuisine: Thai
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! 
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Yield: 2 servings
Serving Size: 1 /2 of recipe

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.

Last Step:

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Video

Nutrition

Serving: 1 /2 of recipe, Calories: 400 kcal, Carbohydrates: 25 g, Protein: 37.5 g, Fat: 18.5 g, Sodium: 1391 mg, Fiber: 2 g, Sugar: 9.5 g

Categories:

Bowl of finished recipe.

Prepped ingredients.

 

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123 comments on “Shrimp Pad Thai on the Lighter Side”

  1. I love this recipe, I’ve added lime leaves, ginger and garlic to the sauce! It’s a home run recipe. 

    Thank you

  2. We loved it! So easy to make and lots of flavor! We added a bag of prechopped wok veggies and it was wonderful!

  3. I’ve been a long time fan of Skinnytaste and am even longer fan of Pad Thai, so I can’t believe it took me this long to find this recipe. It was perfection!!! Definitely hit the spot. I personally decided to omit the sugar and use the whole block of tofu, but otherwise it it perfect as is. Thanks for sharing, and I hope you post more like it in the future. 

  4. Avatar photo
    April Vanhoy

    I was a bit sceptical after reading through the comments, but decided to go ahead and give it a try since I LOVE takeout Pad Thai. I used chicken instead of shrimp and replaced the sugar with Stevia (1/4tsp Stevia = 1tbsp sugar).

    I tasted the sauce mix before I started cooking and thought it tasted too strongly of vinegar, so in a last minute panic added another 1/4tsp of Stevia and upped the garlic from one clove to six large cloves (we love garlic!).

    Result: SUCCESS! So yummy, with less guilt than getting takeout!!

  5. I didn’t go into this with high hopes but it’s fantastic and tastes like slightly healthier takeout. I don’t like bean sprouts so I used julienned carrots and zucchini and a jalapeno from my garden. Happy camper.

  6. Hi-
    Not a seafood fan. Can I make this with Chicken? What would I sub for the fish sauce?
    Thanks- my family and I LOVE all of your recipes!

  7. Can I replace the rice noodles with spiralized vegetables? I just bought some hungryroot stuff and I want to make use – this looks so delicious. 

  8. Pingback: 22 Asian-Inspired Recipes (and Their SmartPoints!) – Trading Cardio For Cosmos

  9. Great recipe! I like that it is 2 servings. I skipped the tofu and upped the shrimp to 8oz. I subsituted the vinegar with fresh lime juice and used fresh Cilantro as a garnish….better than take out!

  10. Can you make this with Zoodles instead? Would you alter the recipe in any way other than to just sub in cooked zoodles?

  11. Avatar photo
    Allante Whitmore

    i just made this and it is absolutely delicious!!!! i didnt have crushed peanuts so i spooned a litle peanut butter, it was still good!

  12. TOO MUCH SALT FOR ME. SEVERAL COMMENTS ASK HOW TO REDUCE… I DID NOT SEE ANY RESPONSE. PLEASE RESPOND.

  13. We made this last night. It was just okay. The problem we had was the noodles seemed to turn to mush. We followed the directions for preparing them on the box and then went on with the recipe. The other parts of the dish were good. I'm glad we tried it, but it's not a favorite.

  14. I really love pad thai and today was a snow day that I found myself with all the ingredients needed to make this. I usually love your recipes, but this WAY salty. I wouldn't make this again.

  15. Avatar photo
    Amy Muscaria

    I think I want to try this but use Shirataki Noodles instead. I have never cooked with either rice noodles or Shirataki Noodles, but the low cal, low carb thing seems like a good plan

  16. Avatar photo
    Ellen Cornutt

    Gina,

    What do you think about using PB2 for added PB flavor? My husband loves peanutty Pad thai, but I want to keep the calories as low as possible. Thank you for your wonderful blog!