Pad Thai

This low calorie version of the classic has all the flavor and is super fresh tasting. We used clever ribbons of vegetables to cut back[ on the noodles, dropping some calories and adding nutrients.]

Total Time:
45 min
10 min
30 min
5 min

4 servings

  • 8 ounces dried pad thai rice noodles
  • 1 medium carrot
  • 1 medium zucchini
  • 1 tablespoon plus 1 teaspoon fish sauce, plus more for serving
  • 1 tablespoon fresh lime juice, plus lime wedges for serving
  • 2 teaspoons light brown sugar
  • 1 1/2 teaspoons oyster sauce
  • 1/2 teaspoon Sriracha, plus more for serving if desired
  • 1/2 pound large shrimp, peeled, tails removed, deveined and halved lengthwise
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 3 cloves garlic, minced
  • 1/2 red bell pepper, thinly sliced
  • 2 cups bean sprouts
  • 3 green scallions, cut into 2-inch pieces, thick pieces halved lengthwise
  • 2 tablespoons finely chopped roasted unsalted peanuts
  • Soak the rice noodles in a bowl of warm water until pliable but not too soft, about 30 minutes. Drain.

  • Run a vegetable peeler along the length of the carrot and zucchini to create noodle-like ribbons. Keep the two separate and set aside.

  • Mix together the fish sauce, lime juice, sugar, oyster sauce and Sriracha in a small bowl. Remove 1 teaspoon of the sauce and toss with the shrimp, let sit at room temperature.

  • Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Scatter the shrimp in one layer in the skillet. Sear for 1 minute, then remove to a plate.

  • Add the remaining tablespoon of oil to the skillet over medium-high heat. Add the garlic, red pepper slices, carrot ribbons and soaked noodles; stir-fry for 30 seconds. Add the sauce and 1/2 cup water; stir until the noodles have softened, 1 to 2 minutes. Add the zucchini ribbons, bean sprouts, scallions and reserved shrimp. Stir-fry for another minute. If the noodles look too dry, add a little more water.

  • Divide evenly among four plates. Sprinkle with peanuts. Serve with lime wedges, Sriracha and fish sauce on the side.

Per serving: Calories 370; Fat 8 g (Saturated 1 g); Cholesterol 70 mg; Sodium 900 mg; Carbohydrate 59 g; Protein 15 g; Fiber 4 g; Sugars 8 g

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