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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Ingredients

??? rice sticks (noodles) ???
??? fish sauce (nam pla) ???
??? tamarind paste ???
??? sugar ???
??? dried chili peppers ???
??? canola oil ???
??? eggs size large ???
??? garlic, minced ???
??? shrimp, small ???
??? firm regular tofu, diced ???
??? green onions/scallions, coarsely chopped ???
??? soybean sprouts ???
??? peanuts [optional] ???
??? fresh cilantro, chopped [optional] ???
??? limes, cut into wedges [optional] ???

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.

Nutrition Facts Table

per 1 serving (270 g)

Amount

% Daily Value

Calories

340

Fat

11 g

17 %

Saturated 1.7 g
+ Trans 0.1 g

9 %

Cholesterol

140 mg

Sodium

500 mg

21 %

Carbohydrate

42 g

14 %

Fibre

2 g

7 %

Sugars

2 g

Net Carbs

40 g

Protein

16 g

Vitamin A

6 %

Vitamin C

5 %

Calcium

9 %

Iron

15 %
More info

Claims

This recipe is :
Excellent source of  :
Manganese, Selenium, Vitamin B12
Good source of  :
Folacin, Magnesium, Niacin, Vitamin E, Vitamin K, Zinc
Source of  :
Calcium, Copper, Iron, Omega-3, Omega-6, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B2, 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 2 ½
Fruits 0
Vegetables ½
Meat and Alternatives 1 ½
Fats 1 ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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