Pad Thai Recipe

Looking for an easy Pad Thai recipe? Learn how to make Pad Thai using healthy ingredients.


Submitted by coralbell

Makes 4 servings



My version, with extra bean sprouts substituted in for the rice noodles.

Recipe Ingredients for Pad Thai

420 grams firm tofu (1 block), drained and diced
100 grams shrimp, cooked (about 20)
1 large egg, lightly beaten
2 carrots, grated
454 grams bean sprouts, rinsed and dried
2 green onions, chopped
4 tbsp vegetable oil
1 tbsp garlic, minced
1 tbsp ginger, minced
1/3 cup ketchup
1/4 cup fish sauce
1/2 tbsp sugar
2 tbsp chunky peanut butter
38 grams lime juice (1 lime)

Recipe Directions for Pad Thai

  1. Make sure all ingredients are prepped before you start cooking. Prepare sauce by whisking together last 6 ingredients (ketchup, fish sauce, sugar, peanut butter, lime juice.)

  2. Saute tofu on high in 2 tbsp of oil until golden and slightly crispy (about 3 minutes). Remove from pan with a slotted spoon and drain on paper towel. Pour out oil and wipe pan clean.

  3. Reheat pan with another 2 tbsp oil. Add egg, stirring to scramble over medium heat. Add carrots, garlic, ginger and stir fry about 1 minute.

  4. Add pre-mixed sauce, bean sprouts, shrimp and tofu. Cook until heated through.

Categories

Vegetables, Main Dish, Asian, Stir Fry

Nutrition Facts
Serving Size 368.1g
Amount Per Serving
Calories
415
Calories from Fat
241
% Daily Value*
Total Fat
26.8g
41%
Saturated Fat
5.1g
25%
Trans Fat
0.0g
Cholesterol
114mg
38%
Sodium
1811mg
75%
Potassium
530mg
15%
Total Carbohydrates
24.2g
8%
Dietary Fiber
4.0g
16%
Sugars
14.1g
Protein
25.8g
Vitamin A 109% Vitamin C 42%
Calcium 25% Iron 24%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Very high in vitamin A
  •   Bad points
  • High in sodium
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