Time: 45 min.
Complexity: easily
Servings: 4

This low-calorie version of the classic Pad Thai dish is packed with all the traditional flavors, but it's even more juicy and refreshing thanks to the vegetables. This recipe uses less rice noodles and adds ribbon-cut carrots and zucchini. It's lower in carbs and higher in fiber and vitamins!

Ingredients:

• 220 g dry rice noodles for Pad Thai
• 1 medium carrot
• 1 medium zucchini
• 1 tbsp + 1 tsp fish sauce + extra for serving
• 1 tbsp freshly squeezed lime juice + lime wedges for serving
• 2 tsp light brown sugar
• 1.5 tsp oyster sauce
• 0.5 tsp Sriracha sauce + extra for serving
• 200 g large shrimp, peeled, deveined and cut in half lengthwise
• 1 tbsp + 1 tsp vegetable oil
• 3 cloves garlic, crushed
• Half a sweet red pepper, thinly sliced
• 2 cups bean sprouts
• 3 green onions, cut into 5cm pieces, thick pieces cut in half
• 2 tbsp finely chopped roasted peanuts

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rice noodles, shrimps, carrot, zucchini, sweet pepper, bean sprouts, oyster sauce, Peanut, fish sauce, Sriracha sauce, lime

We recommend

Preparation:

Step 1
• Soak the rice noodles in a bowl of hot water until they are pliable but not too soft, about 30 minutes. Drain.
Step 2
• Using a vegetable peeler, peel the carrots and zucchini into long, noodle-like strips. Keep them separate and set aside.
Step 3
• Combine fish sauce, lime juice, sugar, oyster sauce, and Sriracha sauce in a small bowl. Stir 1 teaspoon of the sauce into the shrimp and let sit at room temperature.
Step 4
• Heat 1 teaspoon of vegetable oil in a large nonstick skillet over medium-high heat. Place the shrimp in a single layer in the skillet. Cook for 1 minute, then transfer to a plate.
Step 5
• Add the remaining 1 tablespoon vegetable oil to the skillet and heat over medium-high heat. Add the garlic, red pepper slices, carrot ribbons, and soaked noodles; cook for 30 seconds. Add the sauce and 1/2 cup water; stir until the noodles are softened, 1 to 2 minutes. Add the zucchini ribbons, bean sprouts, green onions, and fried shrimp. Cook for another minute, stirring. If the noodles look too dry, add a little more water.
Step 6
• Divide among four plates. Sprinkle with chopped peanuts. Serve the pad thai with lime wedges, Sriracha sauce, and fish sauce.

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