Pad Thai

1 Reviews
100% would make this recipe again

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.

This recipe is incompatible with your food profile

Preparation : 15 min Cooking : 15 min
580 calories/serving
This recipe is reserved to subscribers to Premium and VIP

Ingredients

160 g rice sticks (noodles)
1 tbsp fish sauce (nam pla) 15 mL
1 tsp tamarind paste 3 g
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 size, cooked 65 g
120 g firm regular tofu, diced 2/3 cup
1 green onions/scallions, coarsely chopped
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.

Method

  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 then add the garlic, tofu, scallions, and half of the bean sprouts. Cook 3 min with some stirring. Transfer the tofu mixture to a plate.
  4. Add the rice sticks, omelet strips, and tamarind mixture. Cook, with stirring, until the rice noodles are heated through. Add the shrimp and tofu mixture to 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.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (470 g)

Amount

% Daily Value

Calories

580

Fat

19 g

29 %

Saturated 2.9 g
+ Trans 0.2 g

16 %

Cholesterol

260 mg

Sodium

780 mg

33 %

Carbohydrate

75 g

25 %

Fibre

3 g

13 %

Sugars

4 g

Net Carbs

72 g

Protein

27 g

Vitamin A

11 %

Vitamin C

9 %

Calcium

16 %

Iron

25 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4 ½
Fruits 0
Vegetables ½
Meat and Alternatives 2 ½
Fats 2 ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.