Rating: 3.5 stars
51 Ratings
  • 5 star values: 15
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 10

This lightened Pad Thai is packed with vibrant ingredients like crushed red pepper, sliced green onions, and dry-roasted peanuts to add great flavor.

David Bonom
Recipe by Cooking Light May 2002

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Read the full recipe after the video.

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Yield:
6 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.

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  • Combine ketchup, sugar, fish sauce, and pepper in a small bowl.

  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.

  • Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.

Nutrition Facts

343 calories; calories from fat 24%; fat 9.2g; saturated fat 1.6g; mono fat 2.6g; poly fat 3.9g; protein 21.3g; carbohydrates 42.4g; fiber 1.4g; cholesterol 186mg; iron 3mg; sodium 912mg; calcium 60mg.
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