Pad Thai

Name: Pad Thai
Yield: 296 g
Ingredients: minced garlic 5 teaspoon; fried egg 46 piece; frozen shrimp 80 g; blanched spinach 60 g; brown rice noodles 50 g; anchovy fish sauce 10 g; coconut sugar 15 g; apple vinegar 15 ml; brewed soy sauce (refined) 15 g

448 kcal

#Pad Thai #Thai Food #Stir-Fried Rice Noodles #Asian Cuisine #Seafood Stir-Fry #Street Food #Fish Sauce #Tamarind Sauce #Chicken Dish #Shrimp Dish

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Ingredients

Main ingredients

minced garlic 1 teaspoon
fried egg 1 piece
frozen shrimp 80 g
blanched spinach 60 g
brown rice noodles 50 g

Seasonings/Sauce

anchovy fish sauce 10 g
coconut sugar 15 g
apple vinegar 15 ml
brewed soy sauce (refined) 15 g

Nutrition summary

Carbohydrates 68.44 g 59%

Protein 31.15 g 27%

Fat 7.5 g 14%

Serving size 296g

Cooking steps

1

Soak rice noodles in hot water.
2

Cut shrimp and chicken into bite-sized pieces.
3

Heat cooking oil in a pan and sauté minced garlic.
4

Add shrimp and chicken and cook until done.
5

Add eggs and scramble them in the pan.
6

Add the soaked rice noodles and stir-fry.
7

Season with sugar, fish sauce, and tamarind sauce.
8

Add bean sprouts and chives, then stir-fry briefly.
9

Serve the stir-fried Pad Thai on a plate and garnish with crushed peanuts, lime, and cilantro.

Pad Thai

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