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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.

Source: EatingWell Magazine, January/February 2017


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

2 cups salad & 4 shrimp each
407 calories; protein 34g; carbohydrates 16.3g; dietary fiber 5g; sugars 6.1g; fat 24.5g; saturated fat 4.8g; cholesterol 346.7mg; vitamin a iu 6371.3IU; vitamin c 24.6mg; folate 116.7mcg; calcium 171.1mg; iron 3.5mg; magnesium 95.3mg; potassium 817.4mg; sodium 535.8mg; added sugar 3g.

1 vegetable, 3 lean meat, 1 medium-fat meat, 4 fat