Shrimp Pad Thai

This Shrimp Pad Thai recipe is a nutrient-dense convenience meal using a couple of bags of broccoli slaw and some pre-cooked shrimp. It’s easily transformed into a rendition of a take-out favorite, all in under 20 minutes. With this take on Pad Thai, the rice noodles are replaced with broccoli slaw, giving this veggie-rich take on a Thai street food dish a Nutrivore Score of 396. You can even use frozen shrimp, with a mere extra minute or two of cooking time.

Featured Ingredients

Broccoli is a super nutrient-dense food particularly rich in vitamin C, vitamin K, and phytonutrients, especially glucosinolates. These are sulfur-containing compounds that break down into bioactive isothiocyanates and indoles – compounds that are absolute rock stars as far as human health is concerned!

Shrimp is a fantastic source of iodine, providing 161% of the daily value per 4-oz serving, along with at least 10% or more of the daily value of 14 other different nutrients including vitamins, minerals, functional fats, phytonutrients and protein.

Carrots are a top food source carotenoids, which are a diverse group of fat-soluble phytonutrients responsible for giving fruits and vegetables vibrant red, orange, and yellow pigmentation. High dietary intake of carotenoids reduces risk of cardiovascular disease, type 2 diabetes, obesity, osteoporosis, many forms of cancer, age-related macular degeneration and cataracts.

Broccoli Nutrients

Shrimp Nutrients

Carrot Nutrients

Shrimp Pad Thai

Nutrivore Score: 396

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 3

Calories 371kcal

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Ingredients

• 2 tablespoons coconut oil or other cooking fat
• ¼ cup fish sauce
• 6 tablespoons fresh lime juice
• 2 cloves garlic crushed
• 24 oz broccoli slaw 8 to 10 cups
• 2 large carrots julienned or thickly grated
• 14 oz shrimp precooked and tails off
• 1/2 cup fresh cilantro chopped
• 3 green onions sliced
• 1/3 cup cashews chopped, roasted, unsalted (optional)

Instructions

• Heat a large frying pan or wok over medium-high heat.
• Add coconut oil, fish sauce, lime juice, garlic, broccoli slaw and julienned carrot. Cook stirring frequently until broccoli slaw and carrot are cooked al dente, about 5-7 minutes.
• Add shrimp and cook 2-3 minutes just until shrimp are warmed. Add cilantro and green onions, cook 30 more seconds.
• Garnish with chopped cashews.

Nutrition

Nutrition Facts

Shrimp Pad Thai

Amount per Serving

Calories

371

% Daily Value*

Fat

 

17

g

26

%

Saturated Fat

 

9

g

56

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

4

g

Cholesterol

 

213

mg

71

%

Sodium

 

1770

mg

77

%

Potassium

 

1457

mg

42

%

Carbohydrates

 

25

g

8

%

Fiber

 

2

g

8

%

Sugar

 

4

g

4

%

Protein

 

38

g

76

%

Vitamin A

 

8018

IU

160

%

Vitamin C

 

227

mg

275

%

Calcium

 

239

mg

24

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Citations

Roberto A. Ferdman Q. The non-thai origins of Pad Thai [Internet]. The Atlantic. Atlantic Media Company; 2014 [cited 2022Oct20]. Available from: https://www.theatlantic.com/international/archive/2014/04/non-thai-origins-of-pad-thai/360751/