Pad Thai
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 2 (estimated)
Nutrition facts
- Protein21 %32 g
- Carbs47 %71 g
- Fat31 %21 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 580 kcal | 146 kcal |
| Protein | 32 g | 8.1 g |
| Carbs | 71 g | 17.9 g |
| Fat | 21 g | 5.3 g |
One serving is about 397 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty28/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Seafood - Thai
Ingredients
- 25 g Peanuts
- 2 tablespoons Vegetable Oil
- handfuls Coriander
- 2 Lime
- 2 tablespoons Fish Sauce
- 0.5 teaspoons Cayenne Pepper
- 4 Spring Onions (finely sliced)
- 125 g Rice Noodles
- sweet chilli sauce (To serve)
- 140 g Bean Sprouts
- 2 teaspoons Muscovado Sugar
- 200 g Tiger Prawns
Instructions
Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.
Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.
Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.
Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.
Videos and links
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