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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 390.2
  • Total Fat: 12.0 g
  • Cholesterol: 93.6 mg
  • Sodium: 1,283.9 mg
  • Total Carbs: 62.8 g
  • Dietary Fiber: 3.5 g
  • Protein: 9.0 g

View full nutritional breakdown of Pad Thai from Cooking Light calories by ingredient
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Pad Thai from Cooking Light

Submitted by: RCOMTE
Pad Thai from Cooking Light

Introduction

Don't let the ketchup ingredient make you think this isn't going to taste right. I've travelled through Asia, and this is legit. Yum, Add shrimp or chicken for added protein. Don't let the ketchup ingredient make you think this isn't going to taste right. I've travelled through Asia, and this is legit. Yum, Add shrimp or chicken for added protein.
Number of Servings: 4

Ingredients

    8 ounces wide rice stick noodles (Banh Pho)
    1/4 cup ketchup
    2 tablespoons sugar
    3 tablespoons fish sauce
    1/2 teaspoon crushed red pepper
    2 tablespoons vegetable oil, divided
    2 large eggs, lightly beaten
    1 cup fresh bean sprouts
    3/4 cup (1-inch) sliced green onions
    1 teaspoon bottled minced garlic
    2 tablespoons chopped unsalted, dry-roasted peanuts

Directions

Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.

Combine ketchup, sugar, fish sauce, and pepper in a small bowl.

Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.

Add cut up chicken or shrimp for added protein (not included in calories here).

Number of Servings: 4

Recipe submitted by SparkPeople user RCOMTE.






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Member Ratings For This Recipe

  • This was quite tasty with tofu, but I think the ketchup flavor was overpowering. Next time I might use less. - 9/3/10

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