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. It used to be that you would have to hunt for tamarind paste at specialty shops, and the price would be too high, especially if you only use it occasionally. Now it is more widely available (although you might have to visit more than one store) and relatively inexpensive.

You can also make your own paste by putting a teaspoon of dried tamarind (which freezes well) in 2 tablespoons of boiling water. Let it steep for about ten minutes and blend in a mini chopper or blender. Strain through a fine mesh sieve. Use about a teaspoon for this recipe.

You don't have to have tamarind 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: the spice is nicely balanced by the sweetness.

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 fresh 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 brand brown rice noodles. They are widely available now and cook just as quickly as the traditional white rice noodles, but these have 4 grams of fiber instead of only 1.

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.

Shrimp Pad Thai recipe from Dr. Gourmet


  • 4 quarts water
  • 2 tsp. reduced sodium soy sauce or gluten-free tamari sauce
  • 1/2 lime (juiced)
  • 1 tsp. lime zest
  • 1 tsp. maple syrup
  • 1 tsp. fish sauce
  • 1/8 tsp. red pepper flakes (optional)
  • 1/2 tsp. tamarind paste (optional)
  • 2 large eggs
  • 4 ounces pad thai style brown 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)
  • 6 ounces shrimp (peeled and deveined)
  • to taste fresh ground black pepper
  • 4 Tbsp. mung bean sprouts
  • 4 Tbsp. fresh cilantro
  • 6 Tbsp. dry roasted unsalted peanuts (coarsely chopped)

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

Place the soy sauce, lime juice, lime zest, 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 2 minutes. Stir frequently.

Add the shrimp and cook for about 4 minutes.

Add the soy sauce mixture and toss to coat the shrimp and veggies.

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 530 Calories from Fat 180
% Daily Value
Total Fat 20g 26%
    Saturated Fat 4g 20%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 325mg 108%
Sodium 630mg 27%
Total Carbohydrates 58g 21%
    Dietary Fiber 7g 26%
    Sugars 6g
Protein 35g
Vitamin A 12% Vitamin C 19%
Calcium 12% Iron 18%
Vitamin K 110mcg Potassium 700mg