Shrimp Pad Thai
Classic Thai stir-fried noodles with shrimp, egg, bean sprouts, peanuts, and tangy tamarind sauce.
Classic Thai stir-fried noodles with shrimp, egg, bean sprouts, peanuts, and tangy tamarind sauce.
Per serving · Adjust servings below to scale ingredients
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Soak rice noodles in warm water 20-30 minutes until pliable. Drain.
Mix all sauce ingredients.
Stir-fry shrimp in hot oil 2 minutes. Push aside, scramble eggs in the same wok.
Add noodles and sauce. Toss 2-3 minutes until noodles are coated and tender.
Add bean sprouts and green onions. Toss 30 seconds. Serve with peanuts, lime, and cilantro.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Fish is an exceptionally lean protein source rich in omega-3 fatty acids, which play a role in reducing exercise-induced inflammation and supporting recovery. It digests quickly, making it an excellent choice around workouts. Each serving of Shrimp Pad Thai delivers 28g of protein at 450 calories — that's 16 calories per gram of protein, making it a solid protein sources on this site. Protein accounts for roughly 25% of total calories in this dish. The 52g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 16g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Shrimp Pad Thai is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 28g of protein and 450 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Shrimp Pad Thai also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 28g-protein meals ready throughout the week with zero daily effort.
Fish is best cooked fresh. You can prep the marinade or sauce 1-2 days ahead. Cooking takes under 15 minutes, so day-of prep is the practical choice.
Yes — any firm-fleshed fish works. For flaky white fish recipes, try cod, halibut, or mahi-mahi. For salmon recipes, try arctic char or steelhead trout.
Don't crowd the pan — cook in batches. Place finished items on a wire rack (not paper towels, which trap steam). Serve immediately, or keep warm in a 120°C (250°F) oven on a rack.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
