Pad Thai

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Stir-fried rice noodles with eggs, shrimp, and tofu.

Pad Thai is one of the best-known Thai dishes outside of Thailand. Its name means «Thai-style stir-fried noodles», but its true origin is Chinese. Tamarind paste is the key ingredient to obtain the distinctive taste of Pad Thai. It can be found in Asian markets.

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Preparation : 15 min Cooking : 15 min
570 calories/serving
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Ingredients

140 g rice sticks (noodles)
1 tbsp fish sauce (nam pla) 15 mL
1 tsp tamarind paste 3 g
1 tsp sugar 4 g
1/4 dried chili peppers 0.1 g
1 1/2 tbsp canola oil 23 mL
2 eggs size large
2 cloves garlic, minced
12 shrimp, small 65 g
180 g firm regular tofu, diced 1 cup
1 green onions/scallions, coarsely chopped
1/2 cup soybean sprouts 35 g
2 tbsp peanuts [optional] 16 g
1 tbsp fresh cilantro, chopped [optional] 2 g
1/2 limes, cut into wedges [optional] 35 g

Before you start

You will need a wok or skillet.

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Method

  1. Cook the rice sticks, drain them and set aside. In a small bowl, combine the fish sauce, tamarind paste, sugar, and chili pepper.
  2. Heat one tablespoon of the oil in a wok or skillet, over medium heat. Add the eggs and scramble quickly to make a very thin omelet. Cook just until it sets then transfer the omelet to a cutting board. Cut into 1/2 cm strips and set aside.
  3. Add the remaining oil and raise the heat to 'high'. When the oil is hot, stir in the garlic and shrimp. Cook, with some stirring, until the shrimp lose their gray colour and turn pink, 3-4 min. Remove the shrimp from the pan using a slotted spoon, and transfer them to a plate.
  4. Add the tofu, scallions, and half of the bean sprouts. Cook 3 min with some stirring. Transfer the tofu mixture to the plate with the shrimp.
  5. Add the rice sticks, omelet strips, and tamarind mixture. Cook, with stirring, until the rice noodles are heated through. Put the shrimp and tofu back into the skillet. Toss well then transfer the contents to the warmed serving dishes. Garnish with the remaining bean sprouts along with the optional peanuts and cilantro leaves. Serve with lime wedges on the side.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (460 g)

Amount

% Daily Value

Calories

570

Fat

21 g

32 %

Saturated 3.2 g
+ Trans 0.2 g

17 %

Cholesterol

260 mg

Sodium

780 mg

32 %

Carbohydrate

65 g

22 %

Fibre

3 g

11 %

Sugars

4 g

Net Carbs

62 g

Protein

31 g

Vitamin A

11 %

Vitamin C

9 %

Calcium

20 %

Iron

28 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Selenium, Vitamin B12, Vitamin E, Vitamin K, Zinc
Good source of  :
Calcium, Copper, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B2
Source of  :
Fibre, Vitamin A, Vitamin B6, Vitamin D
Low  :
Saturated Fat
Free  :
Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Fruits 0
Vegetables ½
Meat and Alternatives 3
Fats 2 ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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