Pad Thai

50 Reviews
85% 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.

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Preparation : 15 min Cooking : 15 min
580 calories/serving

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 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 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 (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
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Reviews

50 Reviews (46 with rating only) 85% would make this recipe again
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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
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Top Reviews

View All Reviews
february 03, 2009 | I would make this recipe again

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.

Useful 4
Anonyme
october 20, 2021

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.

Useful 1
november 18, 2009 | I would make this recipe again

A bit too many steps and ingredients for a beginner cook, but the result is definitely worth it: colourful and flavourful.

Useful 1

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