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Visit our Closings and Delays page for more information.

Closings and Delays

Shrimp Pad Thai

(A Dinner Recipe for 2)

This recipe is intended for patients who have successfully completed the Soft Solid phase and are over eight weeks post-op.

Shrimp Pad ThaiINGREDIENTS

  • 2 large eggs
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons Truvia/Splenda/Stevia
  • 2 tablespoons fish sauce (or use rice or cider vinegar)
  • 1 tablespoon tamarind paste or concentrate (optional)
  • 2 teaspoons peanut or vegetable oil
  • 4 ounces, raw peeled and cleaned shrimp, chopped
  • 4 cups napa cabbage, finely shredded
  • 1 pound fresh bean sprouts
  • 2 cloves garlic, minced
  • 1 bunch scallions, sliced
  • ¼ cup salted dry roasted peanuts, chopped
  • 2 tablespoons fresh cilantro, chopped
  • Half a fresh lime

 

DIRECTIONS

  • The key to this dish is to have everything measured and ready to go before you begin to cook. You are really just combining ingredients — cooked shredded egg, cooked shrimp, sautéed vegetables, sauce, and garnishes.
  • Scramble two eggs and pour into a medium non-stick skillet, making a thin crepe omelet — flip, remove from pan, roll and slice thinly – set aside.
  • Blend soy sauce, sesame oil, sweetener, fish sauce, tamarind, and 1 tablespoon water in a small bowl and set aside.
  • Heat the oil in a large wok or non-stick sauté pan on high heat. Sauté the shrimp until they begin to curl and remove from the pan. Next, sauté the cabbage until crisp tender, 8 to 10 minutes. Add the bean sprouts, garlic and scallions to the cabbage and stir fry until softened, about 2 to 3 minutes.
  • Add the sauce, thoroughly coating the vegetables.
  • Add the cooked eggs and shrimp and toss. Divide between two deep bowls and top with peanuts, cilantro, and a big squeeze of lime. Top with Sriracha or hot sauce if you choose.

Note: This recipe is intended for those at least eight weeks post-op. Please omit nuts if you are not at least eight weeks post-op, and check with our dietitian if you are unsure if this recipe is right for you.

Yields 4 servings

 

Nutrition Facts

  • Protein 12g
  • Total Carbs 7g
  • Sugar 2g
  • Total Fat 7g