Pad Thai Recipe

by NeemTime.com Editors
0 comments 3 minutes read
Pad Thai Recipe

Pad Thai Recipe: Based on NeemTime research

Ingredients:

For the Pad Thai Sauce:

3 tablespoons tamarind paste (or homemade tamarind concentrate) – 60 calories

3 tablespoons fish sauce – 30 calories

1 tablespoon sugar (palm sugar or white sugar) – 50 calories


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1 tablespoon lime juice – 4 calories

1 tablespoon rice vinegar – 5 calories

1 teaspoon soy sauce – 5 calories

For the Pad Thai:

8 ounces rice noodles (flat, wide) – 320 calories

2 tablespoons vegetable oil (for stir-frying) – 240 calories

1/2 cup tofu (firm, cubed) – 94 calories

2 large eggs – 140 calories

2 cloves garlic, minced – 8 calories

1 small onion, thinly sliced – 45 calories

1/2 cup bean sprouts – 8 calories

1/4 cup peanuts, chopped – 200 calories

1/4 cup fresh cilantro, chopped – 1 calorie

1/2 lime, cut into wedges – 3 calories


Total Calories for the Entire Dish:

Total Calories for 4 servings = 1,140 calories
Calories per serving (1/4 of the dish) = 285 calories


Instructions:

1. Prepare the Pad Thai Sauce

Make the Sauce: In a small bowl, combine 3 tablespoons tamarind paste, 3 tablespoons fish sauce, 1 tablespoon sugar, 1 tablespoon lime juice, 1 tablespoon rice vinegar, and 1 teaspoon soy sauce. Stir well until the sugar is dissolved and the sauce is evenly combined. Set aside.
(60 calories from tamarind paste, 30 calories from fish sauce, 50 calories from sugar, 4 calories from lime juice, 5 calories from rice vinegar, 5 calories from soy sauce)

2. Cook the Rice Noodles

Boil Water: Bring a large pot of water to a boil. Add a pinch of salt.
(No calories added here.)

Cook the Noodles: Add 8 ounces rice noodles to the boiling water and cook according to package instructions (usually about 5-7 minutes) until the noodles are tender but still firm. Drain the noodles and rinse under cold water to stop the cooking process. Set aside.
(320 calories from rice noodles)



3. Stir-Fry the Tofu

Heat the Oil: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat.
(240 calories from vegetable oil)

Cook the Tofu: Add 1/2 cup cubed tofu to the pan and cook for 3-4 minutes, stirring occasionally, until golden brown and crispy on all sides. Remove the tofu from the pan and set aside.
(94 calories from tofu)

4. Scramble the Eggs

Cook the Eggs: In the same pan, crack 2 large eggs and cook them, stirring, until scrambled and cooked through. Push the eggs to the side of the pan.
(140 calories from eggs)

5. Stir-Fry the Vegetables

Add the Garlic and Onion: Add 2 minced garlic cloves and 1 thinly sliced small onion to the pan. Stir-fry for about 2-3 minutes until softened and fragrant.
(8 calories from garlic, 45 calories from onion)

6. Combine Everything

Add Noodles and Sauce: Add the drained rice noodles to the pan, followed by the Pad Thai sauce. Toss everything together gently to coat the noodles evenly with the sauce and stir-fry for an additional 2-3 minutes.
(No additional calories here; the sauce ingredients and noodles have already been counted.)

Add Tofu and Bean Sprouts: Return the cooked tofu to the pan along with 1/2 cup bean sprouts. Toss to combine and cook for another 1-2 minutes until everything is heated through.
(8 calories from bean sprouts)

7. Serve the Pad Thai

Garnish and Serve: Divide the Pad Thai among 4 plates. Top each plate with 1/4 cup chopped peanuts, 1/4 cup chopped fresh cilantro, and a lime wedge on the side. Serve immediately.
(200 calories from peanuts, 1 calorie from cilantro, 3 calories from lime wedges)


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Total Calories Per Serving:

Total Calories for 4 servings = 1,140 calories

Calories per serving (1/4 of the dish) = 285 calories


This Pad Thai recipe is flavorful and full of textures, with crispy tofu, scrambled eggs, and fresh vegetables, all tossed in a tangy and slightly sweet sauce. The homemade sauce is the key to achieving the authentic Pad Thai flavor without any pre-made packages or ingredients. Enjoy your delicious homemade Pad Thai!

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