Pad Thai is essentially a stir-fry and requires little more than chopping and stirring. It comes together in less than a half-hour. Some ingredients in this recipe may be unfamiliar. The first are the noodles themselves: rice stick noodles, which are pale, translucent, flat and range from very thin to more than a quarter-inch wide. Unlike semolina pasta, rice stick noodles don’t need to be boiled; instead, you soak them in hot water until they’re tender. Meanwhile, make a sauce from tamarind paste, now easily found in larger supermarkets or online. The paste, made from the pulp of the tamarind pod, is very sour, but more complex than citrus. It can vary widely in its potency, so be sure to taste as you go. Fish sauce (nam pla) is another important ingredient. Made from fermented anchovies (and much like the garum of ancient Rome), it has an unappealing smell and a fabulous taste. Honey and rice vinegar round things out. Featured in: Pad Thai.
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Serving Size: 1 recipe (989g) | ||
Recipe Makes: 1 | ||
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Calories: 1529 | ||
Calories from Fat: 1031 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 114.6g | 153 % | |
Saturated Fat 18.9g | 95 % | |
Monounsaturated Fat 53.7g | ||
Polyunsanturated Fat 36g | ||
Cholesterol 452.1mg | 139 % | |
Sodium 7255.5mg | 250 % | |
Potassium 2064.7mg | 54 % | |
Total Carbohydrate 47g | 14 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 35.3g | ||
Protein 89.7g | 128 % | |
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: 1529
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