Pad Thai Noodles
Looking for a dish that tastes like comfort food but supports your healthy eating goals too? This pad Thai recipe has you covered!
It’s customizable with your choice of noodle substitutes such as veggie noodles, bean-based pasta or shirataki noodles. You can also opt for shrimp, chicken or tofu depending on your preference. Scroll down for recipe!
About the author: Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
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Photo credit: Shanthi Appelö
- 4 servings of your choice of noodle substitute
- ½ yellow onion, finely diced
- 4 garlic cloves, minced
- 2 eggs
- 1 lb. shrimp (or chicken and tofu)
- 2 Tbsp. oil
- Salt and pepper to taste
Pad Thai Sauce
- 4 Tbsp. fish sauce
- 3 Tbsp. rice wine vinegar (traditional Pad Thai sauce has tamarind paste, but you can substitute with a mix of vinegar and brown sugar)
- 3 Tbsp. brown sugar
- 1 Tbsp. soy sauce
- 1 tsp. sriracha
- Green onions, chopped
- Chopped peanuts
- Lime wedge
- Bean sprouts
Pad Thai Noodles
1. Mix sauce ingredients together and set aside.
2. Lightly whisk eggs in a bowl with a fork.
3. Heat oil in a large pan over medium-high heat.
4. Cook garlic and onion in oil until softened.
5. Add shrimp for about 1-2 minutes on each side.
6. Push everything to the side of the pan and add eggs, scrambling them in the pan.
7. Toss ingredients and noodles with sauce and top with garnish.
Recipe serves 4.