Pad Thai
Rice noodles are a fantastic storecupboard ingredient and I regularly stock up at Asian markets where you can also buy jumbo-sized bottles of staples like fish sauce, soy sauce, and so much more. This dish is possibly one of the most famous Thai dishes and appears on menus throughout the world. Rightfully so, it’s a speedy dish full of deep layers of sweet and aromatic flavours.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Coriander | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
| Toasted Sesame Seed | 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
- 250g/9oz flat rice noodles
- 3 garlic
- good handful coriander
- 1 red chilli
- 2 limes
- 2 tbsp sunflower oil
- 20 raw tiger prawns
- 6 spring onions
- 100g/3½oz beansprouts
- 3 tbsp Thai fish sauce
- 1 tbsp light soft brown sugar
- 2 large free-range eggs
- wedges, to garnish lime
- 4 tbsp toasted sesame seeds