Pad Thai

Pad Thai

20 Reviews
From: EatingWell Magazine, November/December 2013

This healthy pad thai recipe has less than half the calories and sodium of the traditional Thai-restaurant favorite. Look for dried wide rice noodles, sometimes called “Pad Thai noodles” or “straight-cut,” in the Asian-food section at most supermarkets and natural-foods stores. Serve with sliced cucumbers with a rice vinegar and cilantro vinaigrette.

Ingredients 4 servings

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  • 6 ounces dried wide rice noodles
  • 2 tablespoons peanut oil or canola oil, divided
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 8 ounces small shrimp (see Tip), peeled and deveined
  • 4 cups mung bean sprouts
  • ½ cup sliced scallion greens
  • ¼ cup rice vinegar
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • ½ teaspoon crushed red pepper
  • Chopped dry-roasted peanuts (optional)
  • Lime wedges (optional)


  • Active

  • Ready In

  1. Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain.
  2. Heat 1 tablespoon oil in a wok or large deep skillet over high heat until very hot. Add garlic and stir-fry until golden, about 10 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds. Add shrimp and the remaining 1 tablespoon oil; stir-fry until the shrimp curl and turn pink, about 2 minutes.
  3. Add the noodles, bean sprouts, scallion greens, vinegar, fish sauce, brown sugar and crushed red pepper; toss until heated through, 1 to 2 minutes. If desired, sprinkle with peanuts and serve with lime wedges.
  • For sustainable shrimp, look for shrimp that's certified by an agency like the Marine Stewardship Council. If you can't find it, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.

Nutrition information

  • Serving size: about 1¼ cups
  • Per serving: 355 calories; 9 g fat(2 g sat); 3 g fiber; 49 g carbohydrates; 20 g protein; 82 mcg folate; 157 mg cholesterol; 12 g sugars; 7 g added sugars; 463 IU vitamin A; 13 mg vitamin C; 87 mg calcium; 2 mg iron; 1,392 mg sodium; 320 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value), Folate (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, ½ other carbohydrate, 1 vegetable, 2 lean meat, 1 fat

Reviews 20

September 25, 2015
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By: EatingWell User
Very bland The main ingredient missing is tamarind paste. Can't make a tasty pad Thai without it. Also adding cilantro and fresh Thai chiles adds more flavor. I doubled the amount of shrimp and added ground chicken as well. Soy sauce is not a substitute for fish sauce. Can substitute agave or honey for the brown sugar.
January 08, 2015
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By: EatingWell User
Easy Pad Thai This is the first time I have made Pad Thai and was surprised how easy it was. Really liked the wide rice noodles. I didn't have fish sauce so I used soy sauce. Would like to try the fish sauce next time. I also used pea shoots because I couldn't find pea pods. I would also use more shrimp next time. Pros: Easy to prepare, very tasty Cons: Needed more shrimp
October 04, 2014
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By: Saffers47
I found this recipe very good and easy. I did slice my shrimp in half and marinated them in chili oil while preparing the rest of the ingredient. Mixed together the brown sugar with the wet ingredients and poured them on at the end. As well as added cilantro with lime juice before serving. Will make again!
December 20, 2013
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By: EatingWell User
Easy and awesome I love this recipe! I make it even easier by using Ka-Me Thai Rice Stir-Fry Noodles. They're ready to serve noodles so you just have to mix them in - no cooking needed.
May 27, 2013
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By: EatingWell User
Will Keep on Hand This meal is super easy to make and takes no time at all to prepare and cook. I added 2 tsp extra of chili & garlic sauce and fresh cilantro at the end and it really kicked it up a notch. My family loves it with chicken more then shrimp but ate both meals. Pros: quick, affordable, and healthy Cons: I like it with chicken more then shrimp
March 30, 2013
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By: lisaturner1111
Not loving this particular recipe When the recipe called for 4 oz of noodles, I knew something was wrong, and then when the egg went in first, I felt more wrong about the dish. This was the worst Pad Thai dish I have ever made, and I've made about 3 previously that were awesome, and have had Pad Thai a million times. This recipe is lacking in so many ways, and I can only expect that someone who has never ever had Pad Thai may think it's good. It was all wrong on every level. Not making this one again, and trying to forget I ever did. Sorry EW..while many of your recipes are great; this one is just nasty.
October 27, 2012
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By: EatingWell User
I made this as called for and thought it was delicious. More veggies such as chopped broccoli, carrots and cilantro would be a great addition!
March 20, 2012
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By: Fiona
More veggies I would use 1 cup of scallions instead of half a cup, 1 chopped onion, and carrot sticks. It will also add more color to it. And garnish with cilantro. Pros: good flavor, healthy, easy to make Cons: not enough vegetables and too many noodles
February 14, 2012
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By: EatingWell User
i thought this was one of the grossest things i have ever ate in my life. i highely recommend that people do not eat this or even feed it to their pets
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