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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 607.8
  • Total Fat: 27.0 g
  • Cholesterol: 70.8 mg
  • Sodium: 655.8 mg
  • Total Carbs: 71.3 g
  • Dietary Fiber: 6.0 g
  • Protein: 25.0 g

View full nutritional breakdown of Traditional Pad Thai calories by ingredient
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Traditional Pad Thai

Submitted by: SINGINGCRICKET

Introduction

From Bangkok to you.
*This recipe has been paraphrased from ThaiTable.com
From Bangkok to you.
*This recipe has been paraphrased from ThaiTable.com

Number of Servings: 3

Ingredients

    1/2 - Fresh Lime
    1 - Large Egg
    4 tsp - Fish Sauce
    3 cloves - Garlic, minced
    1/2 tsp - Ground Chili Pepper
    1/2 tsp - Ground White Pepper (black is okay too)
    1 - Shallot, minced
    2 tbsp - Sugar
    2 tbsp - Tamarind Paste
    1/2 package - Thai Rice Noodles (aprox. 3 cups cooked)
    1 block - Tofu, extra firm
    1-1/2 c. - Green Onions, chopped
    1-1/3 c. - Bean Sprouts
    2 tbsp - Canola Oil
    * 1/4 c. - Dry-Roasted Peanuts, crushed

    * If you are allergic to peanuts and can't use them in this recipe, SUBTRACT these amounts from your nutrition info (per serving):

    Calories: 71
    Total Fat: 6
    Total Carbs: 2.6
    Protein: 2.9

Directions

Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes.

Rinse bean sprouts.
Thinly slice tofu and cut into 1 inch matchsticks.
Cut green onions into 1 inch pieces.
Mince shallot and garlic together.

In a wok or other LARGE pot on HIGH HIGH:

Pour in Canola Oil. When the oil is hot, add the Crushed Peanuts, toast them, then remove them from the oil and set them aside.

Add the Shallot, Garlic and Tofu to the wok; stir gently until they begin to brown. The Rice Noodles should be flexible but not puffy at this point. Drain them and add them to the wok.

Stir quickly to keep everything from sticking.

Add Tamarind, Sugar, Fish Sauce, White Pepper and Chili Pepper. Continue stirring.

Make room for the egg by pushing all ingredients to one side of the wok. Crack the egg into the bottom of the pan and scramble it until it's ALMOST cooked. Fold egg into noodles.

Add Bean Sprouts and Green Onions, stir a little more, then remove from heat. **Noodles should be soft and tangley by now - if they don't seem soft enough, add a LITTLE water and leave on heat for a minute or two more.

Serve in bowls with crushed peanuts sprinkled on top.

Number of Servings: 3

Recipe submitted by SparkPeople user SINGINGCRICKET.






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