Recipe Details
Ingredients
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½cupwhite sugar
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½cupdistilled white vinegar
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¼cupsoy sauce
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2tablespoonstamarind pulp
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1(12 ounce) packagedried rice noodles
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½cupvegetable oil
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1 ½teaspoonsminced garlic
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4eggs
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1(12 ounce) packagefirm tofu, cut into 1/2 inch strips
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1 ½tablespoonswhite sugar
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1 ½teaspoonssalt
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1 ½cupsground peanuts
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1 ½teaspoonsground, dried oriental radish
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½cupchopped fresh chives
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1tablespoonpaprika
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2cupsfresh bean sprouts
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1lime, cut into wedges
Cooking Directions
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To prepare pad thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce, and tamarind pulp.
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To make pad thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
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Stir in pad thai sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.
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Serve with lime and bean sprouts on the side.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories619 | |
| % Daily Value * | |
| Total Fat 34g |
44% |
| Saturated Fat 5g |
26% |
| Cholesterol 93mg |
31% |
| Sodium 1010mg |
44% |
| Total Carbohydrate 64g |
23% |
| Dietary Fiber 5g |
19% |
| Total Sugars 18g |
|
| Protein 20g |
39% |
| Vitamin C 9mg |
9% |
| Calcium 345mg |
27% |
| Iron 3mg |
18% |
| Potassium 459mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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