🍤 Pad Thai

Name: Pad Thai
Total time: 30 min
Yield: 2
Cuisine: Thailand
Ingredients: 200 g dried flat rice noodles (3–5 mm); 200 g raw shrimp, peeled; 2 eggs; 150 g bean sprouts; 3 tbsp tamarind paste; 2 tbsp sugar; 40 g roasted peanuts, crushed; 1 lime, cut into wedges; 2 tbsp vegetable oil; ½ tsp salt

Origin: Thailand

595kcal

per serving · 350 g

170kcal

per 100 g

28 gProtein8 g / 100 g

21 gFat6 g / 100 g

77 gCarbs22 g / 100 g

Pad Thai is Thailand's best-known noodle dish: thin rice noodles stir-fried with shrimp, egg and bean sprouts in a sweet-sour tamarind sauce. It is finished with crushed roasted peanuts and a squeeze of lime, giving a mix of chewy noodles, crunchy nuts and fresh sprouts. It is usually served with extra lime, chilli flakes and sugar so each diner can adjust the taste.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp

Not veganbecause of: shrimp, egg

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Eggs ⚠ Fish ⚠ Peanuts ⚠ Soy

What it is made of

rice noodlesshrimpeggpeanutsbean sproutstamarindlime

Recipe

2 servings30 min

Ingredients

200 g dried flat rice noodles (3–5 mm)
200 g raw shrimp, peeled
2 eggs
150 g bean sprouts
3 tbsp tamarind paste
2 tbsp sugar
40 g roasted peanuts, crushed
1 lime, cut into wedges
2 tbsp vegetable oil
½ tsp salt

Method

Soak the noodles in warm water for 20–30 minutes until pliable, then drain.
Mix the tamarind paste, sugar, salt and 3 tbsp water into a sauce.
Heat the oil in a wok over high heat and cook the shrimp for 1–2 minutes; push aside and scramble the eggs.
Add the noodles and sauce and toss for 2–3 minutes until the noodles are soft and glossy.
Fold in most of the bean sprouts, then plate and top with peanuts, the remaining sprouts and lime wedges.

How to make it lighter

Peanuts are calorie-dense: 1 tbsp chopped peanuts ≈ 50 kcal, so sprinkle rather than pile them.
Bulk up the plate with extra bean sprouts and use a smaller portion of noodles.
Cut the sugar in the sauce and lean on lime for brightness.

History

Pad Thai is widely credited to a campaign of the Thai government in the late 1930s and 1940s under Prime Minister Plaek Phibunsongkhram, which promoted rice noodles as a national dish. It has since become a symbol of Thai cuisine and a staple on Thai menus abroad.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →