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    You are in: Home / Thai / Pad Thai Recipe
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    Pad Thai

    Average Rating:

    2 Total Reviews

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    • on August 22, 2008

      This is a wonderful recipe full of flavor. I must give Hanuman much credit for showing via youtube how he prepares his Pad Thai. His expertise, methods, presentation along with this wonderful recipe inspired me to make Pad Thai for the first time. I really did not like Pad Thai in the past after being served at Thai restaurants because the taste was mostly quite insipid, too sweet for my taste, way overcooked and the presentation had a lot to be desired. I used tamarind concentrate diluted with water 50/50. Did not have pickled radish so used pickled Szechuan turnip pickle first soaking in water to get rid of saltiness a bit. I think many salted western pickles would also work as long as it is not sweet and has the crunch factor. The only change I like to make from this recipe is cutting back on rice noodles to maybe 5 ounces. I do not like too much noodles to compete with other fresh ingredients. I like to see them more in harmony with other ingredients. I cooked green onion very briefly only in the end - maybe 30 seconds or so and did not cook bean sprouts at all. I used the bean sprouts as fresh condiment on top when serving - chilled item on top of hot noodle concept. I am so glad you posted this wonderful recipe Rhiamom. This recipe is good as it gets when making Pad Thai.

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    • on January 11, 2009

      Wow, this looks like just what I want! Will go shopping and then rate it when I make it. Thanks, rhiamom!

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    Nutritional Facts for Pad Thai

    Serving Size: 1 (372 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 664.7
    Calories from Fat 287
    Total Fat 31.9 g
    Saturated Fat 5.5 g
    Cholesterol 216.1 mg
    Sodium 1273.6 mg
    Total Carbohydrate 72.6 g
    Dietary Fiber 5.5 g
    Sugars 11.5 g
    Protein 25.4 g

    The following items or measurements are not included:

    tamarind juice

    dried shrimp

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