Perfectly Prepared Pad Thai……

  As a personal trainer I get a lot of “oh you don’t eat that, or you must eat so bland and boring” I do have a set way of eating, however it is not boring nor bland.  There many foods that I can not pass on. Thai is on that list.

Had the pleasure of indulging in a delightful Thai dinner with two of my lovely friends, knowing it is not the best for you (certainly not the worst) I looked for a recipe that comes out it just as tasty, just a whole bunch of noodles better for you. Linda, this recipe is for you (and all of you) Enjoy and feel really good knowing you are eating well. 


  • 4 ounces dried rice noodles
  • 2 teaspoons peanut oil
  • 3 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 8 ounces small shrimp, peeled and deveined (substitute with chicken or tofu)
  • 2 cups mung bean sprouts
  • 1/2 cup sliced scallion greens
  • 3 tablespoons rice vinegar
  • 2 1/2 tablespoons fish sauce (you really need this for good Thai)
  • 2 tablespoons sugar
  • 1 teaspoon chili-garlic sauce
  • 2 tablespoons chopped dry-roasted peanuts.


  1. Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.
  2. Heat oil over high heat in a wok until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
  3. Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately.


Serves 3 people, You each get 1 1/3 cups 

Prep Time: 25 minutes

Time for everything (except the eating part): 45 minutes

Per serving: 385 calories; 9 g fat ( 2 g sat , 4 g mono ); 185 mg cholesterol; 51 g carbohydrates; 24g protein; 3 g fiber; 857 mg sodium; 375 mg potassium.

Carbohydrate Servings: 3 1/2

Exchanges: 2 starch, 1/2 other carbohydrate, 1 vegetable, 2 lean meat, 1 fat

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