Low-Fat Pad Thai with Shrimp

This simple and quick dish uses the flavors and textures of Southeast Asia in a recipe perfect for a late-night dinner.

Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Medium

Serves: 4


  • 1⁄4 lb. dried rice noodles
  • 3 Tbsp. rice vinegar
  • 1 Tbsp. fish sauce
  • 2 Tbsp. sugar
  • 1 tsp. Chinese chili paste with garlic
  • 1 Tbsp. peanut oil
  • 3 cloves garlic, minced
  • 1 egg, beaten
  • 1⁄2 lb. medium shrimp, peeled
  • 2 cups mung bean sprouts
  • 1⁄2 cup sliced green onions
  • 1⁄4 cup chopped peanuts
  • 1 lime, cut in wedges


  • Place noodles in a large bowl and cover with warm water. Let soak until noodles are soft, about 20 minutes. Drain noodles well and set aside.
  • In a small bowl, combine rice vinegar, fish sauce, sugar, and chili paste and mix well; set aside. Have all ingredients ready.
  • In wok or large skillet, heat peanut oil over medium-high heat. Add garlic; cook until golden, about 15 seconds. Add egg; stir-fry until set, about 30 seconds. Add shrimp and stir-fry until pink, about 2 minutes.
  • Add noodles to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts and stir-fry for 1 minute. Stir vinegar mixture and add to wok; stir-fry until mixture is hot, about 1 to 2 minutes longer. Sprinkle with scallions and peanuts and serve immediately with lime wedges.