Directions:
- To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
- 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 the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
- 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.
- Serve with lime and bean sprouts on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 383.5 Kcal (1606 kJ) | ||
| Calories from fat | 266.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.66g | 46% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 986.03mg | 41% | |
| Potassium | 353.99mg | 8% | |
| Total Carbs | 21.87g | 7% | |
| Sugars | 12.73g | 51% | |
| Dietary Fiber | 4g | 16% | |
| Protein | 12.62g | 25% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 2.8mg | 15% | |
| Calcium | 63.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 264.16 Kcal (1106 kJ) | ||
| Calories from fat | 183.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.43g | 46% | |
|---|---|---|---|
| Cholesterol | 56.37mg | 27% | |
| Sodium | 679.19mg | 41% | |
| Potassium | 243.84mg | 8% | |
| Total Carbs | 15.06g | 7% | |
| Sugars | 8.77g | 51% | |
| Dietary Fiber | 2.75g | 16% | |
| Protein | 8.7g | 25% | |
| Vitamin C | 5.4mg | 13% | |
| Iron | 1.9mg | 15% | |
| Calcium | 43.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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