Pad Thai
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The Woks of Life · by Kaitlin★ 4.7 (67)

Pad Thai

NUTRITION · PER SERVING50M COOK
CAL 34%·PRO 58%
CARBS 73G44% OF CAL
5G FIBER25G SUGAR43G OTHER
FAT 31G41% OF CAL
6G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Stir-fried rice noodles with chicken and shrimp in a tangy tamarind sauce, topped with peanuts, bean sprouts, and lime. An authentic Thai street food favorite.

mainthaishellfishchickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1.5 ounces tamarind pulp ((plus ½ cup boiling water; or 6 tbsp/90ml tamarind concentrate) )
  • 3 tablespoons dark brown sugar ((or palm sugar, if you can find it))
  • 3 tablespoons fish sauce
  • 2 tablespoons Thai black soy sauce ((look for the “Healthy Boy” brand) )
  • 1 teaspoon Thai sweet soy sauce ((optional))
  • 1/4 teaspoon white pepper ((to taste))
  • 8 ounces dried Pad Thai rice noodles
  • 8 ounces chicken breast ((thinly sliced))
  • 1 teaspoon Thai thin soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 1/4 cup dried shrimp ((small, medium, large, or XL size; minced or processed into a coarse powder))
  • 3 cloves garlic ((sliced))
  • 2 large shallots ((thinly sliced; can substitute red onion))
  • 2 tablespoons preserved Thai salted radish (preferred) or Chinese mustard stem
  • 3 large eggs ((beaten, preferably at room temperature))
  • 2 cups mung bean sprouts ((washed and drained))
  • 1 cup Chinese garlic chives ((cut into 1-inch pieces))
  • 2 tablespoons roasted peanuts ((finely chopped))
  • 6 tablespoons vegetable oil ((divided))
  • lime wedges ((for serving))
PREP
40M
SODIUM
1701MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.