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.
  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

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

Directions

  1. Soak the rice noodles in a bowl of warm water until pliable but not too soft, about 30 minutes. Drain.
  2. Run a vegetable peeler along the length of the carrot and zucchini to create noodle-like ribbons. Keep the two separate and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Divide evenly among four plates. Sprinkle with peanuts. Serve with lime wedges, Sriracha and fish sauce on the side.

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