Tastes Better From Scratch · by Lauren Allen★ 5.0 (5179)
Pad Thai
NUTRITION · PER SERVING30M COOK
CAL 28%·PRO 48%
CARBS 68G49% OF CAL
4G FIBER15G SUGAR50G OTHER
FAT 21G35% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant stir-fried noodle dish with rice noodles, shrimp, vegetables, peanuts, and eggs tossed in a tangy-sweet sauce. Quick, flavorful, and satisfying.
mainthaistir fryshellfish🥄 saucepan🍜 wokdairy free
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces flat rice noodles
- 3 Tablespoons oil
- 3 cloves garlic (, minced)
- 8 ounces uncooked shrimp, chicken, or extra-firm tofu (, cut into small pieces )
- 2 eggs
- 1 cup fresh bean sprouts
- 1 red bell pepper (, thinly sliced)
- 3 green onions (, chopped)
- 1/2 cup dry roasted peanuts
- 2 limes
- 1/2 cup Fresh cilantro (, chopped)
- 3 Tablespoons fish sauce
- 1 Tablespoon low-sodium soy sauce
- 5 Tablespoons light brown sugar
- 2 Tablespoons rice vinegar (, or Tamarind Paste*)
- 1 Tablespoon Sriracha hot sauce (, or more, to taste)
- 2 Tablespoons creamy peanut butter* ((optional))
At a glance
PER SERVING · TIME 30M
CAL 28%·PRO 48%
CARBS 68G49% OF CAL
4G FIBER15G SUGAR50G OTHER
FAT 21G35% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1505mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 506mg
- Calcium
- 110mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1505MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.