Shrimp Pad Thai

This Shrimp Pad Thai recipe is one of my favorite quick meals: a couple of bags of broccoli slaw and some pre-cooked salad shrimp get magically transformed into this nutrient dense rendition of a take-out favorite, all in under 20 minutes.  You can even use frozen shrimp, with a mere extra minute or two of cooking time.

Pad Thai, a popular dish in restaurants across the world, was popularized in Thailand during the 1930’s and 1940’s, both as an attempt to Westernize the nation and to provide an inexpensive yet filling meal in a time when the country was struggling economically. Rice noodles were cheap and filling, and ironically, more quintessentially Chinese than Thai.

Of course in 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. Broccoli, with a Nutrivore Score of 2833, is an excellent source of vitamin B7 (biotin), vitamin C, vitamin K, polyphenols and glucosinolates, which are particularly well-known for their cancer prevention benefits. Compare this to rice noodles with their Nutrivore Score of 32, and from a nutrients-first standpoint, this Shrimp Pad Thai recipe is a no brainer!

Shrimp Pad Thai

Nutrivore Score: 396

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 3

Calories 283kcal

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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
• 2 12 oz bags broccoli slaw 8 to 10 cups
• 2-3 large carrots julienned or thickly grated
• 12-16 oz salad shrimp precooked and tails off
• 1/2 cup fresh cilantro chopped
• 2-3 green onions sliced
• 1/3 cup chopped roasted unsalted cashews 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

283

% Daily Value*

Fat

 

18

g

28

%

Saturated Fat

 

9

g

56

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

5

g

Cholesterol

 

143

mg

48

%

Sodium

 

2194

mg

95

%

Potassium

 

481

mg

14

%

Carbohydrates

 

15

g

5

%

Fiber

 

2

g

8

%

Sugar

 

4

g

4

%

Protein

 

20

g

40

%

Vitamin A

 

7278

IU

146

%

Vitamin C

 

15

mg

18

%

Calcium

 

106

mg

11

%

Iron

 

2

mg

11

%

* 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/