Shrimp Pad Thai Salad

“Transform pad thai into a healthy salad by swapping sliced cabbage noodles for the rice noodles—and save more than 100 calories. Look for sustainable shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can’t find it, wild shrimp from North America is likely to be sustainably caught.”


    • 3 tablespoons unrefined or roasted peanut oil (see Tip), 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


  • 1Heat 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.
  • 2Combine 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.
  • 3Divide 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.
  • Tips: All unrefined peanut oil—including roasted peanut oil—is extracted without using heat, so it has great flavor. It also delivers more heart-disease-preventing and cancer-fighting phytosterols than refined versions.

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