Pad Thai

September/October 1996, EatingWell One-Pot Meals, November/December 2013

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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.

"Great recipie made as is and easy to make! "

Makes: 4 servings, about 1 1/4 cups each

Serving Size: about 1 1/4 cups each

Active Time:

Total Time:


  • 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
  • 1/2 cup sliced scallion greens
  • 1/4 cup rice vinegar
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon crushed red pepper
  • Chopped dry-roasted peanuts (optional)
  • Lime wedges (optional)


  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.

Tips & Notes

  • Tip: 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.


Per serving: 354 calories; 9 g fat (2 g sat, 4 g mono); 157 mg cholesterol; 50 g carbohydrates; 7 g added sugars; 12 g total sugars; 19 g protein; 3 g fiber; 1392 mg sodium; 321 mg potassium.

Nutrition Bonus: Vitamin C (28% daily value), Folate (24% dv), Iron (15% dv)

Carbohydrate Servings: 3 1/2

Exchanges: 2 starch, 1/2 other carbohydrate, 1 vegetable, 2 lean meat, 1 fat

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