Pad Thai Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sweet and savory stir-fried rice noodle dish with shrimp, egg, and peanuts, garnished with fresh herbs and lime. This beloved Thai street food is easier to make at home than expected.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 175 g (6 oz) dried 5mm-wide flat rice noodles
- 1 tsp sesame oil
- 50 g (1.75 oz) pot of potted brown shrimp (the teeny tiny shrimp in butter) (* (see note 1))
- 1 1/2 tbsp vegetable oil
- 1/4 tsp salt
- pinch garlic salt
- 20 large raw king prawns (peeled and de-veined)
- 3 cloves garlic (peeled and minced)
- ½ tsp dried chilli flakes
- 2 eggs (beaten)
- 2 tbsp fish sauce
- 1 tsp tamarind paste
- 2 tbsp sweet chilli sauce
- 1 tbsp soft brown sugar
- 2 tsp shrimp paste
- 2 tbsp dark soy sauce (or tamari for gluten-free)
- 1 tbsp Thai preserved radish (chopped (optional))
- 40 g (1/3 cup) roasted peanuts (coarsely chopped)
- 4 spring onions (scallions) (halved, then finely sliced lengthways)
- 100 g (3.5 oz) fresh bean sprouts (mung bean sprouts)
- 2 tbsp roughly chopped coriander/cilantro
- 2 limes (sliced into wedges)
- 1 fresh red chilli (sliced)
- extra chopped coriander/cilantro (spring onions, chopped peanuts and chilli flakes)
At a glance
PER SERVING · TIME 30M
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
- 20m
- Sodium
- 1420mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 397mg
- Calcium
- 107mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1420MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.