Pad Thai
Moderate nutritional value
Thai stir-fried rice noodles.
Pad thai is Thai rice noodles stir-fried with shrimp or tofu, egg, bean sprouts and green onion in a tamarind, fish sauce and palm sugar sauce, topped with crushed peanuts and lime. Most of its energy comes from the noodles and oil, with moderate protein; the sauce adds sugar and sodium. A 350 g plate is about 630 kcal; asking for less sugar and extra vegetables makes it lighter.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 8g | 14.3% |
| Fat | 7g | 10.0% |
| Carbs | 24g | 8.0% |
| Simple Sugars | 8.4g | Estimate |
| Complex Carbs | 13.6g | Estimate |
| Fiber | 2g | 8.0% |
| Water | 55g | 2.2% |
| Calories | 180 | 8.0% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 0.95 | g | 4.8% |
| Monounsaturated | 3.88 | g | 15.5% |
| Polyunsaturated | 1.74 | g | 13.4% |
| Omega-3 | 0.522 | g | Estimate |
| EPA | 10 | mg | 1.1% |
| DHA | 15 | mg | 1.7% |
| Omega-6 | 1.218 | g | Estimate |
| Trans | 0.02 | g | 1.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 5.37 | mg |
| Vitamin E | 1.17 | mg |
| Selenium | 11.5 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 31.5 | mcg | 3.5% |
| vitamin B1 | 0.039 | mg | 3.3% |
| vitamin B2 | 0.08 | mg | 6.2% |
| vitamin B3 | 1.09 | mg | 6.8% |
| vitamin B6 | 0.093 | mg | 5.5% |
| vitamin B9 | 25.4 | mcg | 6.3% |
| vitamin B12 | 0.231 | mcg | 9.6% |
| vitamin C | 5.37 | mg | 6.0% |
| vitamin D | 0.193 (8 IU) | mcg | 1.3% |
| vitamin E | 1.17 | mg | 7.8% |
| vitamin K | 18.3 | mcg | 15.3% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 32.7 | mg | 3.3% |
| iron | 0.73 | mg | 4.1% |
| magnesium | 27.4 | mg | 6.8% |
| phosphorus | 116 | mg | 16.6% |
| potassium | 127 | mg | 4.9% |
| sodium | 419 | mg | 18.2% |
| zinc | 0.64 | mg | 5.8% |
| copper | 0.106 | mg | 11.8% |
| manganese | 0.249 | mg | 10.8% |
| selenium | 11.5 | mcg | 20.9% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 188 | mg | 26.9% | 123% |
| Isoleucine | 349 | mg | 24.9% | 122% |
| Leucine | 620 | mg | 22.7% | 107% |
| Lysine | 520 | mg | 24.8% | 114% |
| Methionine | 304 | mg | 29.0% | 139% |
| Phenylalanine | 689 | mg | 39.4% | 176% |
| Threonine | 298 | mg | 28.4% | 125% |
| Tryptophan | 93 | mg | 33.2% | 148% |
| Valine | 412 | mg | 22.6% | 108% |
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Recipe
See full recipeIngredients
- Flat rice noodles 200 g
- Shrimp (or firm tofu), peeled 150 g
- Eggs 2
- Tamarind paste 2 tbsp
- Fish sauce 2 tbsp
- Palm sugar (or brown sugar) 2 tbsp
- Bean sprouts 150 g
- Garlic chives or green onion, chopped 50 g
- Roasted peanuts, crushed 40 g
- Garlic, minced 3 cloves
- Vegetable oil 3 tbsp
- Lime wedges to serve
Instructions
- 1
Soak the rice noodles in warm water until pliable, then drain.
- 2
Stir together tamarind paste, fish sauce, and sugar to make the sauce.
- 3
Heat oil in a wok over high heat and stir-fry the garlic and shrimp until the shrimp turn pink.
- 4
Push everything aside, crack in the eggs, and scramble lightly.
- 5
Add the drained noodles and the sauce, tossing constantly until the noodles absorb the liquid and soften.
- 6
Toss in most of the bean sprouts, the chives, and half the peanuts.
- 7
Serve hot topped with remaining peanuts, bean sprouts, and lime wedges.