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Pad Thai: Main Image

Quick Facts

Nutrition Facts

Calories 552
  Calories from Fat 154 (28%)
(26%)Total Fat 17g
(12%)Saturated Fat 2g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
(24%)Cholesterol 72mg
(86%)Sodium 2068mg
(18%)Potassium 630mg
Total Carbohydrate 86g
(19%)Dietary Fiber 5g
Sugars 31g
Sugar Alcohols 0g
(21%)Protein 11g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Pad Thai


  • Sauce1/2 cup tamarind pulp

  • 1/3 cup fish sauce

  • 1/3 cup dark brown sugar

  • 1 tsp paprika

  • 1/4 tsp chilli powder

  • 1/4 tsp sriracha sauce

  • 1 Tbs sweet chilli Thai sauce

  • Noodles1 8 oz package thin rice noodles

  • 2 Tbs vegetable oil

  • 1 Tbs peanut oil

  • 1 large boneless, skinless chicken breast, cut into bite-sized pieces

  • 1 cup firm tofu, cut into bite-sized pieces

  • 1 red bell pepper, cut into thin strips

  • 1 large carrot, cut into match sticks

  • 3 garlic cloves, coarsely chopped

  • 1 large egg

  • 4 Tbs ground peanuts, divided

  • 4 green onions, chopped

  • 2 Tbs cilantro

  • 1 cup bean sprouts

  • 1 lime, cut into wedges

Can anyone resist the sweet and spicy taste of pad Thai noodles? We think not.


  • In a medium-size pot combine tamarind pulp, fish sauce, brown sugar, paprika, chilli powder, sriracha, and sweet chilli Thai sauce; stir to combine. Over medium heat, bring sauce to a simmer. Cover the pot, remove from heat, and set aside.
  • Fill a large pot with hot water and place the rice noodles inside. Let steep until they are tender but not quite soft enough to eat.
  • In the meantime, prepare all ingredients and place them in bowls. Cooking times are fairly quick so it is important to have all the ingredients measured and readily available.
  • Heat a large wok over medium-high heat and add vegetable and peanut oil. When the oil is shimmering, add the chicken and sauté until no longer pink; about 1 to 2 minutes. Stir in the tofu, garlic, bell pepper, carrots, and 1/3 cup of reserved sauce. Continue to sauté for another 2 to 3 minutes until the tofu and chicken begin to brown.
  • Strain the rice noodles and place them in the wok. Pour another ¼ cup of the reserved sauce over the noodles and stir vigorously to keep everything moving. Test the noodles every 2 minutes to check if they are tender.
  • Once the noodles are soft, push them to the outside of the wok and crack an egg in the middle. Allow the egg to set for 10 to 15 seconds and then scramble them into the noodles.
  • Stir in 2 tablespoons of ground peanuts, green onions, cilantro, and bean sprouts. If the dish looks pale add another 1/3 cup of sauce. Remove from heat.
  • Serve with lime wedges, additional ground peanuts, and hot sauce.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.