Shrimp Pad Thai Salad

Shrimp Pad Thai Salad

2 Reviews
From: EatingWell Magazine, January/February 2017

Transform pad thai into a healthy salad by swapping sliced cabbage noodles for the rice noodles—and save more than 100 calories. Look for sustainable shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find it, wild shrimp from North America is likely to be sustainably caught.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons unrefined or roasted peanut oil (see Tip), divided
  • 4 large eggs, lightly beaten
  • ¼ cup lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon ketchup
  • 2 teaspoons brown sugar
  • ¼ teaspoon crushed red pepper (optional)
  • 8 cups thinly sliced napa cabbage (from 1 head)
  • 16 peeled cooked shrimp (21-25 count), tails left on if desired
  • 1 cup grated carrot
  • ½ cup thinly sliced fresh mint and/or basil
  • ½ cup roasted peanuts, coarsely chopped
  • 2 scallions, sliced


  • Prep

  • Ready In

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add eggs and cook, lifting the edges as they set to let uncooked egg run underneath. Flip and continue cooking until set, about 3 minutes. Transfer to a cutting board to cool.
  2. Combine lime juice, fish sauce, ketchup, brown sugar and crushed red pepper (if using) in a small bowl. Whisk in the remaining 2 tablespoons oil. Place cabbage in a large bowl and toss with half the dressing.
  3. Divide the cabbage among 4 plates. Slice the egg and arrange on top of the cabbage along with shrimp, carrot, mint and/or basil, peanuts and scallions. Drizzle with the remaining dressing.
  • Tips: All unrefined peanut oil—including roasted peanut oil—is extracted without using heat, so it has great flavor. It also delivers more heart-disease-preventing and cancer-fighting phytosterols than refined versions.

Nutrition information

  • Serving size: 2 cups salad & 4 shrimp each
  • Per serving: 406 calories; 25 g fat(5 g sat); 5 g fiber; 16 g carbohydrates; 34 g protein; 117 mcg folate; 347 mg cholesterol; 6 g sugars; 3 g added sugars; 6,371 IU vitamin A; 25 mg vitamin C; 171 mg calcium; 3 mg iron; 536 mg sodium; 817 mg potassium
  • Nutrition Bonus: Vitamin A (127% daily value), Vitamin C (42% dv), Folate (29% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 3 lean meat, 1 medium-fat meat, 4 fat

Reviews 2

June 20, 2019
profile image
By: Seblyn
Tasted amazing! I love pad Thai and this is an awesome solution to lower the carbs.
February 23, 2017
profile image
By: Sarah
I made this salad for work meals for the week. I only used a half a head of cabbage, which still seemed like plenty. I put shrimp in my portions and grilled tofu for my husbands portions. I couldn't find a lot of the ingredients for the dressing in my grocery store-a Jewel, so I used a Asian Style Spicy Peanut Vinaigrette from Trader Joe's. I got six salads out of this recipe (even with only using half the amount of cabbage).
More Reviews
  • Facebook
  • Pinterest
  • Twitter
  • Instagram
  • Tumblr
  • StumbleUpon
  • YouTube