Shrimp / Prawn Pad Thai (Spice I Am Restaurant Recipe)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Authentic pad thai from a Sydney restaurant with rice noodles, shrimp, tofu, peanuts, and a tangy tamarind-fish sauce glaze. A traditional, slightly spicy street food version.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 5 oz / 150 g dried Pad Thai rice noodles ((Note 1))
- 4 tbsp vegetable oil
- 12 raw shrimp ((prawns), shelled and deveined (Note 2))
- 1 small red shallot (, finely sliced (Note 3))
- 3 oz / 80 g firm tofu (, cut into small matchsticks)
- 1.75 oz / 50 g dried shrimp ((Note 4))
- 1/4 cup fish sauce
- 2 tbsp palm sugar ((or brown sugar))
- 2 tbsp tamarind puree ((Note 5))
- 1 tsp white vinegar
- 1/2 tsp + chili powder (, to taste (Note 6))
- 2 eggs (, lightly beaten)
- 1.5 oz / 45 g roasted unsalted peanuts (, finely ground)
- 5 oz / 150 g bean sprouts
- 2 tbsp garlic chives (, cut into 3/4" / 2cm lengths)
- 1 tsp white sugar
- Lime wedges (, to serve)
At a glance
PER SERVING · TIME 20M
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
- 10m
- Sodium
- 2633mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 402mg
- Calcium
- 298mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2633MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.