Pad Thai

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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.

Preparation : 15 min Cooking : 15 min
340 calories/serving
  • Can be done in advance
  • Easy
  • Gluten Free
  • Lactose Free
  • Halal
  • Kid-friendly
  • Diabetes-friendly


90 g rice sticks (noodles)
2 tsp fish sauce (nam pla) 10 mL
1/2 tsp tamarind paste 2.5 mL
1/2 tsp sugar 2 g
1/8 dried chili peppers 0.1 g
1 tbsp canola oil 15 mL
1 eggs size large
1 clove garlic, minced
8 shrimp, small 45 g
70 g firm regular tofu, diced 6 tbsp
1/2 green onions/scallions, coarsely chopped
5 tbsp soybean sprouts 22 g
3 1/2 tsp peanuts [optional] 10 g
1/2 tbsp fresh cilantro, chopped [optional] 1 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

per 1 serving (270g)


% Daily Value




11 g

17 %

Saturated 1.7 g
+ Trans 0.1 g

9 %


140 mg


500 mg

21 %


43 g

14 %


2 g

9 %


2 g


16 g

Vitamin A

6 %

Vitamin C

12 %


10 %


16 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ¾ serving
Grain Products : 1 ½ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : ¾ serving


This recipe is :
Free  :
Trans Fat
Low  :
Saturated Fat
Source of  :
Calcium, Copper, Fibre, Omega-3, Omega-6, Pantothenic Acid, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D
Good source of  :
Folacin, Iron, Magnesium, Niacin, Phosphorus, Vitamin E, Vitamin K, Zinc
Excellent source of  :
Manganese, Selenium, Vitamin B12


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables ½
Meat and Alternatives 1 ½
Fats 1 ½
Other Foods 0

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