Low Sodium Shrimp Pad Thai

Discover the vibrant flavors of your favorite Thai takeout dish with a healthier twist in this Low Sodium Shrimp Pad Thai recipe. Packed with tender rice noodles, succulent shrimp, crisp bean sprouts, and a tangy homemade sauce, this dish delivers all the savory-sweet satisfaction you love without the high sodium content. The sauce, crafted with low-sodium soy sauce, tamarind paste, and just a touch of brown sugar, keeps things light yet flavorful. Topped with crunchy unsalted peanuts, fresh cilantro, and a squeeze of lime, this easy-to-follow recipe comes together in 35 minutes, making it perfect for a quick yet nourishing weeknight meal. Elevate your dining experience with this guilt-free, flavor-packed Pad Thai!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces Rice noodles
• 12 ounces Shrimp
• 2 tablespoons Olive oil
• 3 cloves Garlic cloves
• 2 Eggs
• 1 cup Bean sprouts
• 3 Green onions
• 0.25 cup Unsalted peanuts
• 4 Lime wedges
• 3 tablespoons Low-sodium soy sauce
• 2 tablespoons Tamarind paste
• 1.5 tablespoons Brown sugar
• 1 teaspoon Chili garlic sauce
• 0.25 cup Fresh cilantro

Directions

Step 1

Start by soaking the rice noodles in warm water for about 20 minutes until they are softened, then drain and set aside.

Step 2

In a small bowl, mix together the low-sodium soy sauce, tamarind paste, brown sugar, and chili garlic sauce to create the Pad Thai sauce. Adjust the sweetness by adding more brown sugar if desired.

Step 3

Prepare the shrimp by peeling and deveining them. Set aside to be cooked later.

Step 4

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the garlic cloves, minced, and sauté for about 30 seconds until fragrant.

Step 5

Add the shrimp to the pan and cook for 2-3 minutes, stirring occasionally, until they become pink and opaque. Remove the shrimp from the skillet and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of olive oil, crack in the eggs, and scramble them until fully cooked.

Step 7

Add the drained rice noodles to the skillet along with the prepared Pad Thai sauce. Toss well to ensure the noodles are evenly coated with the sauce.

Step 8

Stir in the cooked shrimp, bean sprouts, and half of the chopped green onions. Continue to toss and cook for another 2-3 minutes to heat through.

Step 9

Transfer the Pad Thai to serving plates. Garnish each plate with a sprinkle of chopped unsalted peanuts, the remaining green onions, fresh cilantro, and a lime wedge on the side for squeezing over the dish.

Step 10

Serve immediately, adjusting the level of acidity or spice by adding more lime or chili garlic sauce to taste.

Nutrition Facts

Serving size	(1007.4g)

Amount per serving	% Daily Value*
Calories	1583.3

Total Fat 80.5g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 10.9g
Cholesterol 848.3mg	0%
Sodium 3506.0mg	0%
Total Carbohydrate 127.7g	0%
Dietary Fiber 11.4g	0%
Total Sugars 39.1g
Protein 90.0g	0%

Vitamin D 95.6IU	0%
Calcium 408.0mg	0%
Iron 9.1mg	0%
Potassium 1439.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 22.6%

Carbs: 32.0%