Photo: Pille R. Priske
Pad Thai
11 ingredients
15 min + 10 min
4 servings
openrecipes
"This is a non-spicy, vegetarian version of the traditional Thai cellophane noodle dish. Serve on its own for a quick meal, or with a variety of curries for a more elaborate occasion."
Estimated Nutrition (whole recipe, rough)
714
Calories
27g
Protein
38g
Fat
70g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (6.75 ounce) package thin rice noodles
- 2 tablespoons vegetable oil
- 3 ounces fried tofu, sliced into thin strips
- 1 clove garlic, minced
- 1 egg
- 1 tablespoon soy sauce
- 1 pinch white sugar
- 2 tablespoons chopped peanuts
- 1 cup fresh bean sprouts
- 1 tablespoon chopped fresh cilantro
- 1 lime, cut into wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes