Shrimp Pad Thai Salad

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	3 tablespoons unrefined or roasted peanut oil (see Tip), divided
200 g	4 large eggs, lightly beaten
61 g	0.25 cup lime juice
17 g	1 tablespoon fish sauce
17 g	1 tablespoon ketchup
9 g	2 teaspoons brown sugar
1 g	0.25 teaspoon crushed red pepper
720 g	8 cups thinly sliced napa cabbage (from 1 head)
	16 peeled cooked shrimp (21-25 count), tails left on if desired
128 g	1 cup grated carrot
50 g	0.5 cup thinly sliced fresh mint and/or basil
73 g	0.5 cup roasted peanuts, coarsely chopped
	2 scallions, sliced

Method: 3 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this salad for work meals for the week. I only used a half a head of cabbage, which still seemed like plenty. I put shrimp in my portions and grilled tofu for my husbands portions. I couldn't find a lot of the ingredients for the dressing in my grocery ” — a cook, 5★

“Tasted amazing! I love pad Thai and this is an awesome solution to lower the carbs.” — a cook, 5★