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Thai
Shrimp Pad Thai (Peanut-Free)
Real tamarind-fish-sauce pad thai — sweet, sour, funky — with toasted cashew crunch on top.
494Calories
38.6gProtein
62.6gNet carbs
5.7gFiber
8gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
5½ oz (150 g) dry flat rice noodles, soaked in hot water 20 min
150 g
12 oz (350 g) shrimp, peeled
350 g
1 large egg
50 g
⅝ cup (150 g) liquid egg whites
150 g
2½ Tbsp (40 g) tamarind paste
40 g
2 Tbsp (30 g) fish sauce
30 g
2½ Tbsp (30 g) allulose
30 g
3 cloves garlic, minced
9 g
2 shallots (80 g), sliced
80 g
2½ cups (250 g) bean sprouts, divided
250 g
1 big carrot (150 g), ribboned
150 g
4 green onions, in batons
40 g
2½ Tbsp (20 g) cashews, toasted and crushed
20 g
2 limes, in wedges
30 g
1½ tsp (6 g) oil
6 g
chili flakes, to serve
2 g
Method
- Whisk the tamarind, fish sauce, and allulose — taste it: sour first, then salty-funky, then sweet. That balance is pad thai.
- Scramble the egg and whites hard in half the oil; remove. Sear the shrimp 90 seconds a side; remove.
- Remaining oil: shallots and garlic 30 seconds, then the drained noodles and the sauce. Toss over max heat 2 minutes until the noodles drink it and char faintly at the edges.
- Everything back in with half the sprouts, the carrot, and the scallion batons — 60 seconds, still crunchy.
- Plate with raw sprouts, crushed cashews, chili flakes, and lime wedges on the side. Squeeze, toss, eat.
Nutrition facts
Per serving.
Calories494
Total fat8 g
Total carbohydrate78.3 g
Dietary fiber5.7 g
Allulose10 g
Net carbs62.6 g
Protein38.6 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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