Pad Thai

Name: Pad Thai
Yield: 3 servings
Cuisine: Thai
Ingredients: ½ pound (225 g) rice noodles; ¼ cup (60 ml) fish sauce; 3+ tablespoons (50 ml) white vinegar (or rice vinegar); ¼ cup plus 1 tablespoon (75 ml) tamarind juice; ¼ cup and 1 tablespoon (75 ml) palm sugar (or granulated sugar); 4 tablespoons (60 ml) vegetable oil; 2 cloves garlic, chopped; 2 tablespoons (30 ml) dried red chili pepper flakes (or to taste); ½ pound (225 g) of shrimp, tofu, chicken, squid, or beef (or a combination thereof); Assorted vegetables (e.g., shredded carrots, white onions, red or green peppers); 2 eggs; 4 chopped green onions; ¾ pound (340 g) bean sprouts; ¾ cup (175 ml) chopped unroasted peanuts; Wedge of lime (garnish); Cilantro (coriander) leaves (garnish)

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thaipasta and noodlesboiledmain courseeggstir frysoutheast asianasianbean sproutcilantrolimegarlicvegetable oilpalm sugar

3 servings

Ingredients

Sl No	Description	Quantity	Macros split
1	rice noodles	0.5 lb	826 kcal14g protein · 182g carbs · 1g fat	Buy
2	fish sauce	0.25 cup	60 kcal5g protein · 6g carbs · 0g fat	Buy
3	+ tablespoons white vinegar	50 ml	9 kcal0g protein · 0g carbs · 0g fat	Buy
4	plus 1 tablespoon tamarind juice	0.25 cup	—	Buy
5	and 1 tablespoon palm sugar	0.25 cup	—	Buy
6	vegetable oil	4 tbsp	6 kcal0g protein · 1g carbs · 0g fat	Buy
7	garlic	2 clove	15 kcal1g protein · 3g carbs · 0g fat	Buy
8	dried red chili pepper flakes	2 tbsp	—	Buy
9	shrimp	0.5 lb	224 kcal53g protein · 1g carbs · 1g fat	Buy
10	Assorted vegetables	0 g	—	Buy
11	eggs	2 piece	143 kcal13g protein · 1g carbs · 10g fat	Buy
12	chopped green onions	0 g	—	Buy
13	bean sprouts	0.75 lb	73 kcal7g protein · 14g carbs · 1g fat	Buy
14	chopped unroasted peanuts	0.75 cup	1059 kcal42g protein · 48g carbs · 78g fat · 14g fibre	Buy
15	Wedge of lime	0 g	—	Buy
16	Cilantro leaves	0 g	—	Buy

Total, all ingredients2415 kcal · 134g protein · 255g carbs · 90g fat · 14g fiberestimated

Per serving805 kcal · 45g protein · 85g carbs · 30g fat · 5g fiberestimated

Directions

Soak the noodles in warm water for about 20 minutes and strain. Alternatively, pour boiling water over the noodles and let them sit for 7 minutes.)

Mix the fish sauce with the vinegar, sugar and tamarind juice together in a small bowl.

Heat the vegetable oil in a wok on high, and brown the chopped garlic and chili peppers for a minute.

Cook the meats/tofu in oil, until they are browned (6–8 minutes).

Add assorted veggies and cook until tender.

Add noodles. Crack the eggs over the noodles, allow them to cook, and then mix them up.

Add the fish sauce mix into the wok, mix it all up and turn the heat down to medium.

Add the chopped green onions and bean sprouts, then stir fry for 2 more minutes.

Serve on a large plate or bowl. Garnish with chopped peanuts and, optionally, chopped cilantro or coriander and a wedge of lime.

Pad Thai

Ingredients

Directions

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