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Healthy Shrimp Pad Thai

Well Plated by Erin
  • 15 minutes
  • Serves 3


4 oz

dry brown rice noodles (rice sticks)

2 tsp

extra virgin olive oil

8 oz

medium or large shrimp, peeled and deveined (you can use either fresh shrimp or thawed frozen shrimp—if using thawed, lightly pat the shrimp dry prior to cooking)

2 cloves

garlic, minced


large eggs

1/2 cup

bean sprouts*

1/2 cup

freshly grated carrots


large or 3 small green onions, finely chopped

1/4 cup

finely chopped peanuts

1/4 cup

chopped fresh cilantro

Lime wedges, for serving

2 tbsp

fish sauce** (gluten free if needed)

1 1/2 tbsp

rice vinegar (I used seasoned)

1 tbsp

low-sodium soy sauce

2 tbsp


1 tbsp

honey, plus additional 1-2 teaspoons to taste

1 tsp

chili garlic sauce

2 people Recommend This Recipe