Pad Thai
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A stir-fried noodle dish with shrimp and tofu tossed with rice noodles, vegetables, and a tangy tamarind-based sauce. Sweet, sour, and savory with a nutty peanut finish, it's a quick weeknight main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3 ounces packaged rice noodles (or rice sticks)
- 2 teaspoons oil (such as peanut oil or avocado oil)
- 1 clove garlic (finely minced)
- 8 ounces medium-sized shrimp (shelled and deveined)
- 2 ounces fried firm tofu (cut into slices (optional))
- 1 large egg
- 1 large egg white (you can use the whole egg if you prefer)
- 5 ounces bean sprouts
- 1 ounces Chinese chives (or scallions, cut into 2-inch lengths)
- 1 tablespoons crushed peanuts
- lime wedges (for serving)
- basil (optional for garnish)
- 1 1/2 tablespoons fish sauce (Thai Kitchen brand for gluten free)
- 1 tablespoon sugar
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1/2 teaspoon chili powder (or more, to taste)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1266mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 506mg
- Calcium
- 239mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1266MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.