Pad Thai

Pad Thai

This Thai-restaurant favorite comes together at home in less time than you'd ever imagine possible.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy Low Calorie Low Sat Fat

Serves Prep Time Total Time
3 25 min 45 min



  • 4 ounces dried rice noodles
  • 2 teaspoons peanut oil
  • 3 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 8 ounces small shrimp, peeled and deveined
  • 2 cups mung bean sprouts
  • 1/2 cup sliced scallion greens
  • 3 tablespoon rice vinegar
  • 2 1/2 tablespoon fish sauce
  • 2 tablespoon sugar
  • 1 teaspoon chili-garlic sauce
  • 2 tablespoon chopped dry-roasted peanuts

Cooking Instruction

Step 1

Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.

Step 2

Heat oil over high heat in a wok until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.

Step 3

Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately.


  • Serving: Per serving
  • Calories: 385
  • Carbohydrates: 51g
  • Fat: 9g
  • Protein: 24g
  • Dietary Fiber: 3g
  • Saturated Fat: 2g
  • Monounsaturated Fat: 4g
  • Cholesterol: 89mg
  • Potassium: 375mg
  • Sodium: 857mg
  • Exchanges: 2 starch, 1/2 other carbohydrate, 1 vegetable, 2 lean meat, 1 fat
  • Carbohydrate Servings: 3 1/2

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