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.
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 | 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 |
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.
per 1 serving (470 g)
Amount % Daily Value |
Calories 580 |
Fat 19 g 29 % |
Saturated
2.9 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 % |
Food Group | Exchanges |
---|---|
Starches | 4 ½ |
Fruits | 0 |
Vegetables | ½ |
Meat and Alternatives | 2 ½ |
Fats | 2 ½ |
Other Foods | 0 |
This was pretty good... once you put some soy sauce on it. I found the recipe as called for was a little bland, but a little soy kicked up the flavour. I'll make it again but probably add something to make the sauce carry the flavour further. Maybe some bouillon paste and a little more fish sauce. I couldn't find straight tamarind sauce at the local stores, but I did find a 'pad thai sauce' and used about double what was called for in this recipe and it was -still- a little bland.
This recipe was labour intensive and not very rewarding. The result was tasty but I made numerous changes: a tripled the ingredients for the sauce and added the juice of one lime. I still found that the noodles absorbed almost all of it. And I added julienned carrots and zucchini. I think I'll leave the pad thai up to a local restaurant from now on.
A bit too many steps and ingredients for a beginner cook, but the result is definitely worth it: colourful and flavourful.