Pad Thai Recipe
View original ↗
Chili Pepper Madness · by Mike Hultquist★ 5.0 (5)

Pad Thai Recipe

NUTRITION · PER SERVING25M COOK
CAL 38%·PRO 74%
CARBS 74G39% OF CAL
10G FIBER60G OTHER4G TOTAL SUGAR
FAT 34G40% OF CAL
5G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Restaurant-quality Pad Thai with chewy rice noodles, shrimp, scrambled eggs, and vegetables in tamarind sauce. Tangy and flavorful.

mainthaistir fryshellfishtofudairy free
View the full recipe on Chili Pepper Madness →

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

Nutrition & ingredients

Ingredients

serves 2
  • 4 ounces dry rice noodles
  • 3 tablespoons fish sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons tamarind concentrate
  • 2 tablespoons sriracha (optional, for spicier – or more to taste)
  • 2 tablespoons palm sugar (or use brown sugar)
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 10 large shrimp (peeled and deveined)
  • 2 tablespoons vegetable oil (+ more as needed)
  • Salt to taste
  • 4 ounces firm tofu (cut into bite-sized pieces (sub in chicken if desired))
  • ¼ cup sweet preserved daikon radish (chopped (optional, SEE NOTES))
  • 1 shallot (chopped)
  • 4 cloves garlic (chopped)
  • 1 tablespoon dried shrimp (minced (optional, SEE NOTES - use shrimp paste as an alternative))
  • 1 tablespoon red pepper flakes (optional)
  • 2 eggs (beaten)
  • 2 cups bean sprouts (+ more for garnish)
  • 1 cup garlic chives (or use scallions, chopped)
  • 2 tablespoons roasted peanuts (+ more for garnish)
PREP
20M
SODIUM
4544MG
ESTIMATE
COMPLETE

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