Dassana's Veg Recipes · by Dassana Amit★ 5.0 (1)

Pad Thai Recipe

Name: Pad Thai Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Cuisine: thai
Ingredients: 200 grams rice noodles (- thin and flat, can use 180 grams); 4 cups water (- for cooking noodles); 1 tablespoon tamarind (- soaked in ¼ cup hot water); OR; 1 to 2 tablespoons tamarind paste (- adjust as needed); 3 tablespoons oil (- sunflower or any neutral-tasting oil); ½ cup scallion whites (- sliced, (spring onion whites)); 2 teaspoons garlic (- finely chopped); 3 cups white button mushrooms (- sliced or chopped); ⅓ cup carrots (- finely chopped or shredded); ½ cup baby corn (- sliced); 1 cup green bell pepper (sliced (capsicum)); 2 tablespoons dark soy sauce (- adjust to taste); 1 tablespoon rice vinegar (or 2 teaspoons lime juice); 1 teaspoon red chilli flakes (or add as required); 1 teaspoon oyster mushroom powder (- optional); ¼ cup palm sugar (or add as required); salt (as required); ¼ to ⅓ cup scallion greens (- chopped (spring onion greens)); ½ cup peanuts (- coarsely crushed or chopped roasted); 1 lime (- cut into wedges); 2 to 3 tablespoons coriander leaves (- chopped (cilantro), optional)

NUTRITION · PER SERVING40M COOK

CAL 34%·PRO 38%

CARBS 85G49% OF CAL

9G FIBER62G OTHER14G TOTAL SUGAR

FAT 28G37% OF CAL

4G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Stir-fried rice noodles in a balanced tamarind-based sauce with mushrooms, seasonal vegetables, and a peanut garnish. This vegetarian take is bright, slightly sweet, and authentically flavored.

mainthaistir frybowlbeansdairy freeveganvegetarian

View the full recipe on Dassana's Veg Recipes →

We index the facts; the cooking instructions live with the creator.

Ingredients

serves 3

200 grams rice noodles (- thin and flat, can use 180 grams)
4 cups water (- for cooking noodles)
1 tablespoon tamarind (- soaked in ¼ cup hot water)
OR
1 to 2 tablespoons tamarind paste (- adjust as needed)
3 tablespoons oil (- sunflower or any neutral-tasting oil)
½ cup scallion whites (- sliced, (spring onion whites))
2 teaspoons garlic (- finely chopped)
3 cups white button mushrooms (- sliced or chopped)
⅓ cup carrots (- finely chopped or shredded)
½ cup baby corn (- sliced)
1 cup green bell pepper (sliced (capsicum))
2 tablespoons dark soy sauce (- adjust to taste)
1 tablespoon rice vinegar (or 2 teaspoons lime juice)
1 teaspoon red chilli flakes (or add as required)
1 teaspoon oyster mushroom powder (- optional)
¼ cup palm sugar (or add as required)
salt (as required)
¼ to ⅓ cup scallion greens (- chopped (spring onion greens))
½ cup peanuts (- coarsely crushed or chopped roasted)
1 lime (- cut into wedges)
2 to 3 tablespoons coriander leaves (- chopped (cilantro), optional)

At a glance

PER SERVING · TIME 40M

CAL 34%·PRO 38%

CARBS 85G49% OF CAL

9G FIBER62G OTHER14G TOTAL SUGAR

FAT 28G37% OF CAL

4G SAT24G 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: 25m
Sodium: 1002mg
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: 1072mg
Calcium: 80mg
Iron: 2mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 15M
SODIUM: 1002MG
ESTIMATE: COMPLETE

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

Pad Thai Recipe

Nutrition & ingredients

Ingredients

At a glance