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Pad Thai

This Pad Thai recipe contains shrimp, rice stick noodles, vegetable oil, eggs, tofu and more.
2 Servings - 45 min - chow.com
Servings:2  | Calories:1944 | Total Fat:51g  | Chol:2089mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 51g
78 %
Sat Fat 6g
30 %
Total Carb 133g
44 %
Fiber 8g
32 %
Sugars 26g
---
Cholesterol 2089mg
696 %
Sodium 10903mg
454 %
Protein 229g
459 %
Calories:
55% Shrimp
18% Rice stick noodles
16% Others combined
9% Vegetable oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

7 ounces medium dried rice stick noodles
5 tablespoons water
2 tablespoons tamarind paste or pulp (about 1 ounce)
2 tablespoons fish sauce
2 tablespoons finely chopped palm sugar (packed light brown sugar can be substituted)
12 large shrimp, peeled, deveined, tails left on
3 tablespoons vegetable oil
Salt
1 cup 1 / 2-inch-dice extra-firm tofu (about 5 ounces)
2 medium garlic cloves, minced
10 Chinese chives, cut into 1 inch pieces
1 tablespoon finely chopped dried shrimp
1 tablespoon finely chopped preserved radish
1 to 3 dried Thai chiles, finely chopped (or 1/2 to 1 teaspoon red pepper flakes)
1 1/2 cups bean sprouts (about 3 ounces)
2 large eggs, lightly beaten
2 tablespoons finely chopped roasted, salted peanuts
1 lime, quartered

Directions : View recipe directions on chow.com

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