This healthy spin on the classic Thai dish is nutrient-packed — and won’t set you back the 900-plus calories in your typical takeout order. Plus, tofu, shrimp and eggs give this Pad Thai recipe nearly 25 grams of lean protein per serving, with only 10 grams of fat. Most restaurant versions are also loaded with sugar, while ours has only five grams per serving. Bonus: It’s so easy to whip up, you’ll be eating faster than the delivery person can pedal.
Tofu and Shrimp Pad Thai Recipe
Prep time: 30 minutes
Cook time: 10 minutes
4 ounces flat Thai rice-stick noodles
1 tablespoon vegetable oil
4 large eggs, lightly beaten
14 ounces extra-firm tofu, cut into ½-inch pieces
4 garlic cloves, minced
1/2 pound medium shrimp, peeled and deveined
3 tablespoons fish sauce
3 tablespoons tamarind concentrate
2 tablespoons sugar
1 teaspoon paprika
1 cup bean sprouts
2 scallions, cut into 1-inch pieces
1/4 cup crushed peanuts
1 lime, cut into 4 wedges
- Place the noodles in a large bowl and cover with cold water. Soak for 30 minutes, drain and set aside.
- Heat the oil in a large wok or skillet over medium-high heat. Pour in the eggs and cook, stirring, until loosely set but still wet. Add tofu and garlic and cook gently until warmed through, about 2 minutes. Add shrimp and cook until opaque. Stir in the fish sauce, tamarind, sugar and paprika. Cook for one minute then add drained noodles. Cook, stirring often, until the noodles are tender, about 3-5 minutes.
- Stir in half the bean sprouts and scallions and remove from heat. Sprinkle peanuts on top and serve with remaining sprouts and lime wedges.