Pad Thai

Pad Thai is a stir-fry dish comprising of rice noodles, tofu, bean sprouts and egg and is one of Thailand's best-known dishes. As with so much Thai food, this dish uses the combination of sweet, sour and salty to great effect. The contrast of textures is also important.

Soft rice noodles are flavored with a balance of sugar, tamarind, lime juice or vinegar and fish sauce. The addition of the following ingredients depends upon what is available to the cook: pork, chicken, and / or egg, firm tofu, shrimp, crunchy bean sprouts, roasted peanuts and salty pickled radish.

Each diner is free to adjust the dish to his taste at the table with dried ground red chilies, white vinegar, sugar and fish sauce. Fresh limes wedges usually garnish the plate.

Main Ingredient
Narrow rice noodles	400 g.
Water	400 g.
Phad Thai sauce	320 g.
Dried shrimp	60 g.
Chopped Salted white radish	40 g.
Yellow soybean curd	160 g.
Bean sprouts	400 g.
Chinese leek leaves	60 g.
Egg	4 ฟอง
Vegetable oil	120 g.
Ground peanut	40 g.

Phad Thai sauce Ingredient
Shallot	50 g.
Garlic	25 g.
Palm sugar	125 g.
Sugar	10 g.
Fish sauce	50 g.
Tamarind juice	25 g.
Vinegar	33 g.
Salt	1 g.
ผงชูรส	1 g.
Ground dried chilli	1 g.
Oil	40 g.

* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

* Serve size 4 persons

Cooking Method

Phad Thai sauce cooking Pound shallots and garlic until ground and fry with oil until fragrant, add other mixture, simmer until sticky. Fry noodles with water until soft Add sauce and mix thoroughly Add dried shrimp, Chopped Salted white radish and soybean curd Add oil around the pan, break eggs and fry until done Add bean sprouts, Chinese leek leaves and fry and serve warmly

Nutrition Fact

Energy (kCal.) 216.16

Protein (g.) 7.26

Fat (g.) 10.84

Carbohydrate (g.) 22.39

Fiber (g.) 1.78

Calcium (mg.) 67.98

Iron (mg.) 0.94

Strong point of Phad Thai

High calories, protein, fibers, calcium and phosphorus.