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Shrimp Pad Thai Salad

Shrimp Pad Thai Salad

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.


  • 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


  • 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.
  • 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.
  • 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.



AUTHOR EatingWell Test Kitchen, Hilary Meyer
BRAND EatingWell

YIELD 4 servings
ACTIVE TIME 40 minutes
TOTAL TIME 40 minutes


Per serving 406 Calories
Total Fat 25 g
Saturated Fat 5 g
Mono Saturated Fat 11 g
Cholesterol 347 mg
Sodium 536 mg
Fiber 5 g
Protein 34 g
Potassium 817 mg
Added Sugars 3 g
Total Sugars 6 g
Calcium 171 mg
Chromium 1 mcg
Folate 117 mcg
Omega-6 6 g
Vitamin E 5 mg
Zinc 3 mg
Vitamin B3 4 mg
Carbohydrate Servings 1

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