High Protein Shrimp Pad Thai
Take your Pad Thai to the next level with this protein-packed twist on a classic favorite—High Protein Shrimp Pad Thai. Combining tender shrimp, crispy golden tofu, and scrambled eggs, this vibrant dish is bursting with flavor and nutrients to keep you energized. Tossed with perfectly chewy rice noodles and coated in a tangy-sweet Pad Thai sauce made from tamarind paste, fish sauce, and a touch of brown sugar, it delivers the ultimate balance of savory and zesty goodness. Crisp red bell peppers, bean sprouts, and fresh green onions add a delightful crunch, while crushed peanuts, cilantro, and a squeeze of lime elevate every bite. Ready in just 40 minutes and perfect for a hearty dinner, this high-protein recipe is a must-try for seafood lovers and Asian cuisine enthusiasts alike.
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Ingredients
- 8 ounces rice noodles
- 12 ounces shrimp, peeled and deveined
- 8 ounces extra firm tofu, cubed
- 2 tablespoons vegetable oil
- 3 large eggs
- 4 cloves garlic, minced
- 1 large red bell pepper, thinly sliced
- 1 cup bean sprouts
- 3 stalks green onions, chopped
- 1 cup crushed peanuts
- 0.5 cup cilantro leaves, chopped
- 1 whole lime, cut into wedges
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
Directions
Step 1
Soak rice noodles in hot water for 15 minutes until they are tender but firm. Drain and set aside.
Step 2
In a small bowl, mix together fish sauce, tamarind paste, brown sugar, and soy sauce to create the Pad Thai sauce. Set aside.
Step 3
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Step 4
Add the tofu cubes to the skillet and stir-fry until golden brown on all sides, about 4-5 minutes. Remove the tofu and set aside.
Step 5
In the same skillet, add another tablespoon of vegetable oil and stir-fry the minced garlic until fragrant, about 30 seconds.
Step 6
Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes. Remove the shrimp and set aside.
Step 7
Crack the eggs into the skillet and scramble them until fully cooked, about 2 minutes.
Step 8
Add the drained noodles, cooked shrimp, and tofu back into the skillet. Pour the prepared Pad Thai sauce over and toss everything gently to combine.
Step 9
Add the sliced red bell pepper and continue tossing until the vegetables are just tender, about 2 minutes.
Step 10
Stir in the bean sprouts and green onions, heating through for another minute.
Step 11
Remove the skillet from heat and divide the Pad Thai among plates.
Step 12
Top each serving with crushed peanuts and chopped cilantro.
Step 13
Serve immediately with lime wedges on the side for squeezing over the dish.
Nutrition Facts
| Serving size | (1770.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2549.9 |
| Total Fat 137.9g | 0% |
| Saturated Fat 22.5g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 1222.4mg | 0% |
| Sodium 6466.9mg | 0% |
| Total Carbohydrate 167.6g | 0% |
| Dietary Fiber 27.7g | 0% |
| Total Sugars 59.6g | |
| Protein 191.2g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 2162.9mg | 0% |
| Iron 20.5mg | 0% |
| Potassium 4174.5mg | 0% |
Source of Calories