Fit Pad Thai – A Lightened Thai Rice-Noodle Stir-Fry

Name: Fit Pad Thai – A Lightened Thai Rice-Noodle Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 150 g rice noodles; 150 g shrimp, peeled; 100 g firm tofu, cubed; 2 eggs; 1 cup bean sprouts; 2 green onions, chopped; 2 garlic cloves, minced; 2 tbsp fish sauce; 1 tbsp tamarind paste (or lime juice); 1 tsp honey or coconut sugar; 2 tbsp roasted peanuts, crushed; 1 lime and fresh cilantro

A light Thai classic of rice noodles stir-fried with shrimp, tofu and egg, crowned with fresh sprouts and peanuts.

Total: 35 min
Servings: 2 servings
Difficulty: Medium
Calories · per serving: 470 kcal

Updated: July 25, 2026

In short

Fit Pad Thai – A Lightened Thai Rice-Noodle Stir-Fry contains 470 calories per serving: 30 g protein, 52 g carbohydrate and 14 g fat. It takes 35 minutes in total and makes 2 servings.

About this recipe

Pad Thai is one of the most famous dishes of Thai street food, made by tossing rice noodles in a sweet-sour-umami sauce in a hot wok. This fit version cuts the sugar and boosts protein with lean shrimp and tofu, while fresh sprouts and peanuts add crunch for a light yet filling bowl.

Method

1
Soak the rice noodles in hot water according to the package until pliable, then drain.
2
Mix the fish sauce, tamarind paste and honey in a small bowl to make the sauce.
3
In a hot wok with a little oil, sauté the tofu until golden, then set aside.
4
In the same wok, sauté the garlic and shrimp until the shrimp turn pink.
5
Push to one side, crack in the eggs and scramble them lightly.
6
Add the drained noodles and the sauce, and toss everything together; return the tofu.
7
Add most of the bean sprouts and green onions and stir-fry for 1 more minute.
8
Serve topped with peanuts, the remaining sprouts, fresh cilantro and lime wedges.