Published by Best Fitness Routine. Editorial standards · Report a correction. Educational guidance; no individual clinical review is claimed unless a qualified reviewer is named.
About This Healthy Recipe
This shrimp pad Thai combines rice noodles, a tamarind-based sauce, egg and vegetables. It is different from the existing peanut chicken noodle salads and shrimp rice bowls. The recipe is a home adaptation using verified gluten-free tamari rather than assuming any bottled sauce is suitable.
Rice noodles are weighed dry, and shrimp are weighed raw after peeling. Tamarind, sugar, oil and peanuts are measured so the sauce and garnish are part of the calculation. Follow your noodle package because thin and wide noodles need different handling.
Prepare every component before heating the pan. A wide pan makes it easier to cook shrimp safely and toss noodles without crushing them. The cooked sprouts and thin carrot strips provide a vegetable component alongside the shrimp and noodles.
Why Readers May Like It
- 1Measured portions and clear gluten-free ingredient checks.
- 2Clear dry, cooked and drained ingredient weights.
- 3A complete four-serving meal with practical cooking cues.
Recipe Summary and Estimated Nutrition
Nutrition is estimated from the listed ingredient weights and the specific USDA records or manufacturer references linked below. Weights labeled dry, cooked or drained must be matched to that state.
4 servings
One serving is one quarter of the base batch. Values are estimates rather than laboratory analysis.
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Brands, drained weights, substitutions and final serving sizes can change these values.
Ingredient-by-Ingredient Nutrition Breakdown
Gram weights are the calculation basis; household measures are approximate. Cooking water is listed for preparation, and drained water is not included.
| Ingredient | Amount used | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|---|
| Gluten-free dry rice noodles | about 8 1/2 oz | 240 g | 874 kcal | 14.3 g | 192.4 g | 1.3 g |
| Raw peeled shrimp | about 1 lb 2 oz | 500 g | 425 kcal | 100.5 g | 0 g | 2.5 g |
| Eggs without shells | 2 large | 100 g | 143 kcal | 12.6 g | 0.7 g | 9.5 g |
| Carrot, thin matchsticks | 2 medium | 200 g | 82 kcal | 1.9 g | 19.2 g | 0.5 g |
| Mung bean sprouts | about 2 cups | 150 g | 45 kcal | 4.6 g | 8.9 g | 0.3 g |
| Tamarind pulp, seedless | about 2 tablespoons | 30 g | 72 kcal | 0.8 g | 18.8 g | 0.2 g |
| Gluten-free tamari | 2 tablespoons | 30 g | 18 kcal | 3.2 g | 1.7 g | 0 g |
| Lime juice | 2 tablespoons | 30 g | 8 kcal | 0.1 g | 2.5 g | 0 g |
| Brown sugar | 1 tablespoon | 12 g | 46 kcal | 0 g | 11.8 g | 0 g |
| Unsalted roasted peanuts, chopped | about 3 tablespoons | 30 g | 176 kcal | 7.3 g | 6.4 g | 14.9 g |
| Olive oil | 1 tablespoon | 14 g | 124 kcal | 0 g | 0 g | 14 g |
| Garlic, minced | 2 cloves | 8 g | 12 kcal | 0.5 g | 2.6 g | 0 g |
| Water for sauce | 60 ml | 60 g | 0 kcal | 0 g | 0 g | 0 g |
| Full recipe estimate | 4 servings | — | 2025 kcal | 145.8 g | 265 g | 43.2 g |
How This Nutrition Estimate Was Prepared
- Match each listed ingredient to its linked food record or stated label reference.
- Multiply the per-100-g values by the listed gram weight and add the unrounded ingredient values.
- Divide the full calculation by four servings, then round for the cards.
- Recalculate if you change the ingredient brand, amount or serving yield.
Ingredient cells are rounded independently. The footer sums displayed cells; per-serving cards use the unrounded calculation, so small rounding differences are expected. Cooking-water losses affect finished weight, not the fixed four-serving calculation.
Ingredients
Measured ingredients
Step-by-Step Preparation
As an Amazon Associate I earn from qualifying purchases. Equipment links are paid affiliate links; use suitable tools you already own.
Equipment
- Colander (paid link)
- Mixing bowls (paid link)
- Chef’s knife (paid link)
- Cutting board (paid link)
- Wide wok or deep skillet (paid link)
- Kitchen tongs (paid link)
- Flexible turner (paid link)
- Digital kitchen scale (paid link)
Before You Start
Rice noodles are weighed dry, and shrimp are weighed raw after peeling. Tamarind, sugar, oil and peanuts are measured so the sauce and garnish are part of the calculation. Follow your noodle package because thin and wide noodles need different handling.
Allow about 35 minutes. Components can overlap; use the doneness cues rather than the clock alone. Keep surfaces and utensils clean and verify gluten-free ingredient labels.
Check and prepare the noodles
6–10 minutesVerify rice noodles and tamari are gluten-free. Soak or cook noodles according to their package until flexible but not overly soft, then drain in a colander (paid link).
Prepare the sauce
3 minutesIn a small bowl, mix seedless tamarind, tamari, lime juice, sugar and 60 ml water. Stir until the pulp is smooth.
Prepare shrimp and vegetables
5 minutesPat shrimp dry and remove any remaining shell or vein. Cut carrots thinly and wash sprouts. Beat eggs in a clean bowl.
Cook the shrimp
3–5 minutesHeat half the oil in a wide wok or deep skillet (paid link) over medium-high heat. Cook shrimp until firm, pearly and opaque, turning with kitchen tongs (paid link). Transfer to a clean plate.
Stir-fry the carrot and garlic
3 minutesAdd remaining oil, then carrots. Stir-fry until beginning to soften. Add garlic for 30 seconds.
Set the eggs
2 minutesPush vegetables to the side and add beaten eggs. Let them set, then break into cooked ribbons.
Toss noodles with sauce
3 minutesAdd drained noodles and sauce. Use a flexible turner (paid link) to lift and fold gently until coated and hot. Add a small splash of water only if needed to loosen.
Return shrimp and cook sprouts
2 minutesAdd cooked shrimp and sprouts. Toss until the sprouts are steaming hot and the dish is heated through.
Divide and finish
1 minuteDivide the full batch into four bowls. Sprinkle each with one quarter of the chopped peanuts.
How to Know It Is Ready
Shrimp are firm, pearly and opaque; eggs are set.
Noodles are coated and flexible, not mashed.
Peanuts and the full stir-fry are divided into four portions.
What This Meal Provides and What to Consider
Meal Balance
- The measured batch supplies about 36.4 g protein per serving.
- Vegetables and the listed grain or legume portions make this a full meal, rather than a protein-only snack.
Things to Consider
- Contains shellfish, egg, soy and peanuts. Check noodle, tamari and tamarind labels.
- Tamari contributes sodium; product versions vary.
Who May Enjoy This Recipe?
Gluten-free meal planning
People seeking familiar meals with verified gluten-free ingredients.
Home cooking
Prepare every component before heating the pan. A wide pan makes it easier to cook shrimp safely and toss noodles without crushing them. The cooked sprouts and thin carrot strips provide a vegetable component alongside the shrimp and noodles.
Measured portions
People who want to understand how ingredient weights relate to a four-serving batch.
How to Adjust the Meal
Smaller appetite
Serve a smaller portion and save the rest. Recalculate nutrition for the portion you actually eat rather than labeling an unchanged serving low-calorie.
Larger appetite
Add vegetables or another suitable accompaniment, and include those ingredients in the meal calculation.
Protein adjustments
If changing raw peeled shrimp, check its product label and recalculate. A larger amount may also change texture and cooking requirements.
Substitutions, Dietary Notes, and Allergens
Practical Substitutions
- Use cooked chicken in place of shrimp with an appropriate reheating step and recalculate.
- For a peanut allergy, omit peanuts and choose a tolerated garnish; the nutrition changes.
Allergen Information
Contains shellfish, egg, soy and peanuts. Check noodle, tamari and tamarind labels.
Check packaged ingredient labels for the allergens relevant to you. A substitution changes both the recipe and the calculation.
Storage and Meal Preparation
Refrigerate perishable food within 2 hours, or within 1 hour when the surroundings exceed 90°F (32°C). Use shallow containers and a refrigerator at 40°F (4°C) or colder. Use cooked leftovers within 3–4 days; reheat hot leftovers to 165°F (74°C). Keep raw salad components and dressings separate when that improves texture.
Frequently Asked Questions
They may have been over-soaked or stirred too vigorously. Prepare just until flexible, then lift and fold them gently in the pan.
Use a product verified gluten-free. Many ordinary soy sauces contain wheat, and tamari also needs a label check.
The listed ingredients provide an estimated 36.4 g protein per one quarter of the batch. Brands and portions can change this value.
Use the 2× or 3× control for gram quantities and serving count. Keep the per-serving estimate as a base guide; use larger cookware or batches and check doneness rather than multiplying the cooking time.
Nutrition Sources and Recipe Notes
These values are planning estimates, not individualized nutrition advice. Use the labels for your exact products when precision is important. The recipe has not been kitchen-tested and the image is a generated illustration of the intended dish.
Nutrition Data Sources
See our Nutrition Calculation Methodology for weights, rounding and substitutions.
Food Safety Reference
Gluten-Free Preparation Reference
Use clean utensils and surfaces to avoid gluten cross-contact, and verify packaged ingredient labels.
Recipe development note: this page does not claim independent kitchen testing. The image is illustrative and does not document a tested result. Ingredient-based nutrition estimates can change with brands, weighing state, preparation and serving size; use exact labels when precision matters.
Useful Tools for This Recipe
As an Amazon Associate I earn from qualifying purchases. The links below are paid affiliate links.
These are the tools used in the preparation above. Use suitable equipment you already own, or compare options if you need an item.
Colander
Drain the noodles without leaving excess cooking water.
Compare on Amazon →Paid link · opens in a new tabMixing bowls
Keep wet mixtures, coatings or fillings organized during preparation.
Compare on Amazon →Paid link · opens in a new tabChef’s knife
Cut the recipe ingredients into the specified sizes.
Compare on Amazon →Paid link · opens in a new tabCutting board
Use a clean preparation surface and separate raw meat from ready-to-eat food.
Compare on Amazon →Paid link · opens in a new tabWide wok or deep skillet
Provide room to cook and toss the noodle mixture without crowding.
Compare on Amazon →Paid link · opens in a new tabKitchen tongs
Handle the ingredient described in the method; clean after contact with raw food.
Compare on Amazon →Paid link · opens in a new tabFlexible turner
Lift or turn food gently without damaging its structure.
Compare on Amazon →Paid link · opens in a new tabDigital kitchen scale
Weigh the gram quantities used in the ingredient calculation.
Compare on Amazon →Paid link · opens in a new tab
