Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish, and make sure the fish sauce and tamarind paste are gluten-free.


"Thai food tastes like ocean and timeworn tradition, fields of basil and groves of mango. Streetwise cooks in aprons and flip-flops stir salty tamarind through rice noodles and hand patrons limes to squeeze over their bowls. Paired with glugs of Singha bubbling water and it is the best three-dollar investment of your life." - Tsh Oxenreider, At Home in the World: Reflections on Belonging While Wandering the Globe

The refrigerator light goes on...

Pad Thai is one of my favorite dishes. This recipe calls for tamarind paste, as authentic Pad Thai recipes do. For a long time I have not posted this recipe because of that, but tamarind paste is now widely available online. It used to be that you would have to hunt for it at specialty shops and the price would be too high (especially if you only use it occasionally), but now it is both available and relatively inexpensive.

You don't have to have it for this recipe, but it does bring a sublime sweet and tart flavor that is the essence of the dish, and this is a recipe with many complex flavors. For example, if you don't like it spicy and want to leave the red pepper flakes out, you should also leave out the maple syrup as the spice of the red pepper flakes is balanced by the sweetness of the maple syrup. This dish is really the sum of its parts. For example, when I was testing the dish I left out the peanuts at the end by mistake. They really make the dish, but so do the bean sprouts and cilantro.

A lot of Pad Thai recipes call for tons of fish sauce and oil. They just become a greasy, salty, mess and this version is just right. Also I prefer to use the Annie Chun's brown rice noodles. They are widely available now and cook just as quickly, but they have 4 grams of fiber instead of the only 1 gram of fiber found in the traditional white Pad Thai noodles on the market.

At first the recipe seems a lot of work. There are multiple ingredients and a few steps, but cutting the veggies, making the sauce, and getting the shrimp and eggs ready actually only takes about 20 minutes. After that, it takes all of 10 minutes to cook and serve.

It is really worth it. Great food and good for you.


Shrimp Pad Thai

Servings: 2 | Serving size: 3 ounces shrimp with noodles

Cooking time: 30 minutes

This recipe can easily be multiplied but does not make very good leftovers.

4 quarts water
2 tsp. reduced sodium soy sauce or gluten-free tamari sauce
1/2 lime (juiced)
1 tsp. maple syrup
1 tsp. fish sauce
1/8 tsp. red pepper flakes (optional)
1/2 tsp. tamarind paste
2 large eggs
4 ounces pad thai style rice noodles
2 tsp. toasted sesame oil (divided)
1 large red bell pepper (finely diced)
1 clove garlic (minced)
4 large green onions (thinly sliced crosswise; keep white and green parts separate)
6 ounces shrimp (peeled, deveined, and sliced in half lengthwise)
to taste fresh ground black pepper
2 Tbsp. mung bean sprouts
2 Tbsp. fresh cilantro
2 Tbsp. peanuts (coarsely chopped)

Easy healthy Shrimp Pad Thai recipe from Dr. Gourmet

Place the water in a large sauce pan over high heat.

Place the soy sauce, lime juice, maple syrup, fish sauce, tamarind paste, and red pepper flakes in a small bowl and whisk until smooth.

Place the eggs in a small bowl and whisk until smooth.

When the water boils, add the noodles to the pan.

Place the sesame oil in a large skillet over medium high heat.

Add the red pepper and garlic and cook for about 2 minutes. Stir frequently.

Add the white part of the green onions. Cook for about three minutes, stirring frequently.

Add the shrimp and cook for about 4 minutes.

Add the soy sauce mixture, cook for 1 minute and move to one side of the skillet.

Place the remaining green part of the green onion in the other side of the pan. Stir for about 30 seconds until wilted and add the egg.

Scramble the egg, and when cooked, drain the noodles and add them to the pan.

Gently fold the shrimp, egg, and noodles together.

Serve topped with the bean sprouts, cilantro, and peanuts.

Nutrition Facts

Serving size = 3 ounces shrimp with noodles

Servings = 2


Amount Per Serving

Calories 506 Calories from Fat 140
  % Daily Value
Total Fat 16g 25%
    Saturated Fat 3.5g 18%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 323mg 108%
Sodium 611mg 25%
Total Carbohydrates 61g 20%
    Dietary Fiber 8g 32%
    Sugars 10g
Protein 32g
Vitamin A 70% Vitamin C 200%
Calcium 15% Iron 15%
Vitamin K 110mcg Potassium 725mg