If you're craving something fresh and flavorful, look no further than this Healthy Shrimp Pad Thai! Plump, juicy shrimp tossed with saucy pad thai noodles, bean sprouts, bright peppers, and crunchy peanuts... it's a meal prep that tastes like takeout! Best of all, this dish is gluten free, macro-balanced, and low in calories.
NOTES: You can use tofu or chicken breast in place of the shrimp if preferred. Just make sure you pan-fry for the appropriate time! Mung bean sprouts can be found either in the fresh produce section or canned in the Asian food section. Feel free to use less sodium soy sauce or tamari in place of the coconut aminos, too! We used Swerve Brown in the pad thai sauce for a hint of sweet.
Healthy Shrimp Pad Thai
Makes 6 servings
1 1/2 lb. peeled and deveined shrimp, tail-off
2 tbsp. avocado oil
3 large eggs, scrambled
6 oz. dry brown rice noodles
3 cloves garlic, minced
1 cup red pepper, sliced
1 cup carrots, shredded
1 cup mung bean sprouts (see note)
3 stalks green onion, chopped
1.5 oz. dry roasted peanuts, chopped
6 tbsp. fresh cilantro
3 tbsp. sugar-free brown sugar alternative (we used Swerve)
3 tbsp. coconut aminos
3 tbsp. lime juice
1 tbsp. + 2 tsp. fish sauce
1 tbsp. + 2 tsp. ketchup
Combine ingredients for sauce in a medium bowl.
Heat a large wok or skillet over medium-high heat.
Add 1 tsp. oil and enough shrimp to cover the bottom of the pan in a single layer. Cook 1-2 minutes per side, until pink. Set aside on a plate quickly. Repeat two more batches until all the shrimp are cooked.
Add remaining tablespoon of oil and scrambled egg. Cook and stir until cooked through and fluffy, then set aside with the shrimp.
Add brown rice noodles to boiling hot water, let sit for 5 minutes, or until pliable.
Meanwhile, stir-fry garlic, red pepper, carrot, and mung beans in the same skillet or wok.
Drain and add noodles to the skillet or wok, along with green onions, shrimp, egg, and sauce.
Stir to coat noodles with sauce, then serve hot. Top with crushed peanuts and fresh cilantro.
If meal prepping, divide pad thai evenly into six meal prep containers and seal tightly. Containers will keep in the fridge up to four days, or in the freezer up to a month.
Calories (per serving including toppings): 395kcal, Fat: 13.3g, Sat fat: 1.8g, Carbs: 39g, Fiber: 3g, Sugar: 10g, Protein: 32g, Sodium: 850mg