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Suggest a better descriptionSoak the noodles in ample warm water until supple, about 15 minutes, drain and set aside. Place the noodles in boiling water and cook just until the water returns to the boil. Drain again. Heat the oil for deep-frying to 375 degrees and deep-fry the cut bean curd. Be sure the pat the bean curd dry on a paper towel first so that it will not spatter fat on you. Drain the bean curd and set aside. Heat a large wok and add the peanut oil, garlic, and chicken. Chow for a few minues and then add the shrimp, drained noodles, beaten eggs, and deep-fried bean curd. Toss well and chow for 3 to 4 minutes over medium-high heat. Add the remaining ingredients, except the garnishes, and chow or stir for a few more minutes until the noodles are hot and tender. Place on a serving platter with the garnishes, which are an integral part of the dish. Source: Frugal Gourmet on Our Immigrant Ancestors From: stigle@cs.unca.edu (Sue Stigleman)
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Serving Size: 1 Serving (1614g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1614 | ||
Calories from Fat: 987 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 109.7g | 146 % | |
Saturated Fat 26.3g | 131 % | |
Monounsaturated Fat 46.2g | ||
Polyunsanturated Fat 25.4g | ||
Cholesterol 2173.8mg | 669 % | |
Sodium 9107.2mg | 314 % | |
Potassium 1518mg | 40 % | |
Total Carbohydrate 67.4g | 20 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 63.1g | ||
Protein 95.8g | 137 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1614
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