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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 8 weeks post-op.


  • 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



  • 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 8 weeks post-op. Please omit nuts if you are not at least 8 weeks post-op and check with our dietitian if you are unsure if this recipe is right for you.