Shrimp Pad Thai (lighter)

Name: Shrimp Pad Thai (lighter)
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 1
Cuisine: Thai
Ingredients: 130 g Shrimp; 80 g Rice noodles; 50 g Egg; 16 g Peanut butter; 15 g Lime juice; 15 g Soy sauce; 40 g Carrot; 60 g Bean sprouts

A lighter Thai stir-fry — rice noodles with shrimp, egg and bean sprouts in a tangy peanut-lime sauce.

DinnerThaiPescatarianMediumNutri-Score A–E

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Prep: 20 min
Cook: 12 min
Serves: 1 person

Nutrition per serving

433kcal per serving

Protein47 g

Carbs33 g

Fat14 g

Fiber4 g · 14% of 28 g daily

Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.

Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.

Ingredients (8)

Shrimp130 g
Rice noodles80 g
Egg1 pc · 50 g
Peanut butter16 g
Lime juice15 g
Soy sauce15 g
Carrot40 g
Bean sprouts60 g

Method

1
Soak the rice noodles in warm water until pliable, then drain.
2
Whisk the peanut butter, lime juice and soy sauce with a splash of water into a sauce.
3
Stir-fry the shrimp in a hot wok until pink, then push aside and scramble the egg.
4
Add the noodles, carrot, bean sprouts and sauce; toss for 2-3 minutes until coated and hot.
5
Serve immediately with extra lime.

High-proteinLow-carb