Pad Thai

Pad Thai

Stir-fried rice noodles with eggs, shrimp, and tofu.

Pad Thai is one of the best-known Thai dishes outside of Thailand. Its name means «Thai-style stir-fried noodles», but its true origin is Chinese. Tamarind paste is the key ingredient to obtain the distinctive taste of Pad Thai. It can be found in Asian markets.

2 servings
Preparation 15 min
Cooking 15 min

590 calories per serving 


160 g rice sticks (noodles)    
1 tbsp fish sauce (nam pla)   15 mL
1 tsp tamarind paste   5 mL
1 tsp sugar   4 g
1/4 dried chili peppers   0.1 g
1 1/2 tbsp canola oil   23 mL
2 eggs size large    
2 cloves garlic, minced    
12 shrimp, small   65 g
120 g firm regular tofu, diced   9 tbsp
1 green onions/scallions, coarsely chopped   15 g
1/2 cup soybean sprouts   35 g
2 tbsp peanuts [optional]   16 g
1 tbsp fresh cilantro, chopped [optional]   2 g
1/2 limes, cut into wedges [optional]   35 g

Before you start

You will need a wok or skillet.

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.


  1. Cook the rice sticks, drain them and set aside. In a small bowl, combine the fish sauce, tamarind paste, sugar, and chili pepper.
  2. Heat one tablespoon of the oil in a wok or skillet, over medium heat. Add the eggs and scramble quickly to make a very thin omelet. Cook just until it sets then transfer the omelet to a cutting board. Cut into 1/2 cm strips and set aside.
  3. Add the remaining oil and raise the heat to 'high'. When the oil is hot, stir in the garlic and shrimp. Cook, with some stirring, until the shrimp lose their gray colour and turn pink, 3-4 min. Remove the shrimp from the pan using a slotted spoon, and transfer them to a plate.
  4. Add the tofu, scallions, and half of the bean sprouts. Cook 3 min with some stirring. Transfer the tofu mixture to the plate with the shrimp.
  5. Add the rice sticks, omelet strips, and tamarind mixture. Cook, with stirring, until the rice noodles are heated through. Put the shrimp and tofu back into the skillet. Toss well then transfer the contents to the warmed serving dishes. Garnish with the remaining bean sprouts along with the optional peanuts and cilantro leaves. Serve with lime wedges on the side.

Nutrition Facts Table

Nutrition Facts

per 1 serving (480g)


% DV*

* DV = Daily Value




19 g

29 %

Saturated 3 g
+ Trans 0.2 g

16 %


260 mg


780 mg

33 %


76 g

25 %


4 g

15 %


4 g


27 g

Vitamin A

10 %

Vitamin C

15 %


15 %


25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 1 serving
Grain Products: 3 servings
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


Free :
Trans Fat
Low :
Saturated Fat
Source of :
Fibre, Vitamin A, Vitamin B6, Vitamin C, Vitamin D
Good source of :
Calcium, Copper, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B2
Excellent source of :
Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Selenium, Vitamin B12, Vitamin E, Vitamin K, Zinc
Diet-related health claims :

More info

This recipe is in the following categories: Rice/Grain | Soy | Main courses/Entrées | Halal | Heart-healthy | High Calcium | High Iron | Low Saturated Fat | Sauté/Stir Fry | Thaï

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