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    Thrive On

    Shrimp Pad Thai Salad

    Low SodiumHigh Protein Diabetes-FriendlyHeart HealthyDairy-FreeGluten-FreeAsianSeafoodDinnerSalad
    4 servings
    Active time: 40 minutes
    Total time: 40 minutes

    Nutrition Per Serving

    • Calories406 cal
    • Total Fat24.5 g
    • Saturated Fat4.8 g
    • Cholesterol0 mg
    • Sodium536 mg
    • Carbohydrate Total16.3 g
    • Protein34 g
    • Phosphorus428 mg
    • Potassium830 mg
    • Fiber5 g
    • Calcium171 mg

    Ingredients

    • 3 tablespoons unrefined or roasted peanut oil, divided
    • 4 large eggs, lightly beaten
    • ¼ cup lime juice
    • 1 tablespoon fish sauce
    • 1 tablespoon ketchup
    • 2 teaspoons brown sugar
    • ¼ teaspoon crushed red pepper (optional)
    • 8 cups thinly sliced napa cabbage (from 1 head)
    • 16 peeled cooked shrimp (21-25 count), tails left on if desired
    • 1 cup grated carrot
    • ½ cup thinly sliced fresh mint and/or basil
    • ½ cup roasted peanuts, coarsely chopped
    • 2 scallions, sliced

    Description

    Transform pad thai into a lower-carb, creative salad by swapping sliced cabbage “noodles” for the rice noodles. Look for convenient cooked and peeled shrimp to make this dish even simpler.

    Directions

    1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add eggs and cook, lifting the edges as they set to let uncooked egg run underneath. Flip and continue cooking until set, about 3 minutes. Transfer to a cutting board to cool.
    2. Combine lime juice, fish sauce, ketchup, brown sugar and crushed red pepper (if using) in a small bowl. Whisk in the remaining 2 tablespoons oil. Place cabbage in a large bowl and toss with half the dressing.
    3. Divide the cabbage among 4 plates. Slice the egg and arrange on top of the cabbage along with shrimp, carrot, mint and/or basil, peanuts and scallions. Drizzle with the remaining dressing.
    © Meredith Operations Corporation. All rights reserved. Used with permission.