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Pad Thai Recipe
|Vegetable oil||60 Milliliter|
|Garlic||10 Gram, finely chopped|
|Pork||100 Gram, finley sliced|
|Large shrimps||100 Gram, shelled and deveined, with tails intact (Green Prawns)|
|Dried shrimp||1 Tablespoon|
|Pickled radish||1⁄2 Cup (8 tbs)|
|Bean curd||2 Ounce, diced (50 Grams)|
|Lemon juice||3 Tablespoon|
|Fish sauce||3 Tablespoon|
|Rice stick noodles||150 Gram, soaked for at least 15 minutes in warm water, then drained well (Preferably Thicker Ones)|
|Eggs||2 , beaten|
|Bean sprouts||50 Gram|
|Groundnuts||3 Tablespoon, crushed|
|Chopped spring onions||2 Tablespoon|
|Chopped coriander||2 Tablespoon|
Serving size: Complete recipe
Calories 2072 Calories from Fat 892
% Daily Value*
Total Fat 102 g156.5%
Saturated Fat 15.8 g78.9%
Trans Fat 0 g
Cholesterol 689.2 mg
Sodium 5251.9 mg218.8%
Total Carbohydrates 213 g71%
Dietary Fiber 12 g48%
Sugars 55.8 g
Protein 84 g167.6%
Vitamin A 57.3% Vitamin C 100.5%
Calcium 34.7% Iron 57.9%
*Based on a 2000 Calorie diet
Gently stir-fry until 1 the garlic turns golden.
Add the pork and stir-fry on high heat until cooked.
Add the prawns, dried shrimp and pickled radish and continue to stir fry.
Stir in the beancurd and reduce heat.
Add the lemon juice, fish sauce and sugar, stirring to dissolve.
Add noodles and stir through briefly.
Push to one side and, adding a little more oil if necessary, quickly add the beaten eggs.
Once they begin to set, gently scramble them, still keeping them to one side.
Place most of the bean sprouts and a handful of crushed groundnuts and coriander leaves on top of the noodles.
Stir these, with scrambled eggs, through the noodles.
Serve on a large plate with the remaining bean sprouts, groundnuts, coriander and lemon wedges.