I love any Asian-inspired meal. Water-based cooking in a go-to method in Asian cuisine, so naturally works well with this Healthified Shrimp Pad Thai. Whereas I would saute the shrimp and carrots in oil or butter before, I now steam them. his simple shift makes the meal easier to digest while still just as flavorful.
I made this dish for a cozy Friday night in, and my husband loved it as well. If you are ever wondering what to make for dinner, save this recipe! It’s a healthy, gut-friendly dish that comes together in under 20 minutes!
Why You’ll Love This Shrimp Pad Thai
This is not your typical heavy takeout Pad Thai. By gently steaming the shrimp and carrots instead of sautéing them in oil, this dish is light, nourishing, and easier to digest. Yet it still delivers the flavors you crave.
It’s quick enough for a weeknight (ready in under 20 minutes) but special enough to satisfy a comfort food craving during the weekend as well. With simple, wholesome ingredients like rice noodles, fresh veggies, and a creamy peanut sauce made from pantry staples, you’ll have a meal that feels both elevated and doable.
Plus, it’s endlessly adaptable: swap in your favorite proteins, toss in extra steamed veggies, or make it nut-free with sunflower butter. However you prepare it, this Healthified version of Pad Thai will become a dinner staple you’ll keep coming back to.
Ingredients You’ll Need
Here’s everything you need to make this Healthified Shrimp Pad Thai:
For the Pad Thai
- Rice noodles (8 oz): A naturally gluten-free base that keeps this dish light but satisfying. Cook according to the package directions.
- Shrimp (1 lb, peeled and deveined): Steamed shrimp are the star protein here.
- Carrots (2 medium): Peeled into ribbons for extra color, crunch, and nutrition in every bite.
- Green onions (2): Add a mild onion flavor and fresh crunch.
- Chopped peanuts (¼ cup, optional): For garnish and a little texture.
- Lime wedges: A squeeze of fresh lime ties all the flavors together.
For the Peanut Sauce
- Coconut aminos (¼ cup): A soy-free alternative to soy sauce, bringing that salty-sweet umami flavor.
- Natural peanut butter (3 tbsp): Adds that flavor to the sauce we all love.
- Fresh lime juice (2 tbsp): Adds brightness and tang.
- Maple syrup or honey (1–2 tsp, optional): Just a touch of sweetness to balance flavors, but also optional.
Step-by-Step Instructions
- Cook the noodles according to the package directions.
Boil for 6–8 minutes, or until tender but still chewy. Drain, rinse with cold water and set aside. - Steam the shrimp.
In a steamer basket or steamer pot over simmering water, steam shrimp for 6 to 8 minutes, or until pink and opaque. Remove and set aside. - Steam the carrots
Add carrot ribbons to the steamer basket/pot and cook for 6 to 8 minutes, just until tender but not mushy. - Make the sauce.
In a small bowl, whisk together the coconut aminos, peanut butter, lime juice, and maple syrup or honey (if using). - Assemble the Pad Thai.
In a large bowl, combine the noodles, shrimp, and carrots. Pour the peanut sauce over the top and toss gently until everything is coated. - Garnish and serve.
Top with green onions and chopped peanuts (if using), and lime wedges. Enjoy warm!
Tips, Variations & Substitutions
Make it nut-free: Swap peanut butter for sunflower seed butter or tahini. You’ll still get that creamy, rich sauce without the peanuts. This substitution also makes it lower histamine.
Switch up the protein: Try steamed chicken, salmon, or even beef in place of shrimp.
Add more veggies: Steamed zucchini ribbons, or broccoli florets would be delicious additions.
Control the spice: Keep it mild as written, or stir in a pinch of red chili flakes or drizzle with sriracha for heat.
Meal prep friendly: The peanut sauce can be made ahead and stored in the fridge for up to 4 days. Assemble the noodles and toppings fresh for best texture.
Don’t overcook the noodles: Rice noodles can turn mushy quickly. Pull them as soon as they’re al dente and rinse with cold water so they hold up when tossed with the sauce.
Healthified Notes
Traditional Pad Thai is often stir-fried in oil, which can feel heavy and harder to digest. By steaming the shrimp and carrots instead, this recipe takes on a lighter, water-based approach that’s gentler on the gut without sacrificing flavor.
Steaming also helps preserve nutrients in the vegetables, making this dish not only easier to digest but more nourishing overall. And because fewer advanced glycation end products (AGEs) are formed compared to high-heat, oil-based cooking, this method may support lower inflammation in the body.
The end result? A comforting, takeout-inspired meal that’s aligned with the principles of water-based cooking. It’s flavorful, satisfying, and supportive of both digestive and overall health.
In Conclusion
This Healthified Shrimp Pad Thai proves that comfort food doesn’t have to be heavy. By using water-based cooking methods like steaming, you can enjoy all the flavors of a takeout favorite in a way that feels lighter, easier to digest, and nourishing for your body.
I hope this recipe inspires you to bring more water-based cooking into your own kitchen. It’s a simple shift that can make a big difference in how you feel after meals.
If you make this Shrimp Pad Thai, I’d love to see your creation! Tag me on Instagram @healthified so I can share it with the community. And don’t forget to save or share this post for the next time you’re craving a quick, gut-friendly dinner.
Easy-to-Digest Shrimp Pad Thai {Water-Based Cooking}
Equipment
- Steamer basket or pot
- Large pot or Dutch Oven
Ingredients
For the Pad Thai
- 8 ounces rice noodles
- 1 lb shrimp peeled and deveined
- 2 medium carrots peeled into ribbons
- 2 green onions sliced thin
- ¼ cup chopped peanuts optional, for garnish
- Lime wedges for serving
For the peanut sauce
- ¼ cup coconut aminos
- 3 tablespoons natural peanut butter
- 2 tablespoons fresh lime juice
- 1 –2 teaspoons maple syrup or honey optional; omit for sugar-free
- 1 –2 tablespoons warm water to thin (optional)
Instructions
- Cook the rice noodles according to the package’s directions. Rinse with cold water once cooked and set aside.
- Steam the shrimp and carrots. In a steamer basket or steamer pot over boiling water, steam the shrimp for 6 to 9 minutes, or until pink and opaque. Steam the carrot ribbons for 5 to 6 minutes until softened but not mushy.
- Meanwhile, make the sauce. In a small bowl, combine the coconut aminos, peanut butter, maple syrup or honey and lime juice. Whisk until creamy.
- Assemble the pad Thai. In a large bowl, combine the cooked rice noodles, steamed carrots, and steamed shrimp. Pour in the sauce and mix until well combined. Divide the pad Thai between serving bowls. Top with peanuts (if using) and sliced green onions.
