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

    Average Rating:

    2 Total Reviews

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    • on June 02, 2010

      Yowzah from the *Ya Ya Cookerhood* visiting *Countries of Asia*! Having never made this before, I perty much followed as written, but did skip the tamarind sauce (didn't have any)....we LOVED it anyway, and added more shrimpies and NO tofu! Made a believer out of me--move over Deborah (Kerr) and Yul (Brenner) of *The King and * I--will definitely be making again - KEEPER!

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    • on May 27, 2010

      We loved this! This was my first attempt at making Pad Thai and I was very pleased with the results. I was a little worried about the amount of fish sauce, but it did not overpower at all. I did not use tofu and next time would up the shrimp to 1 lb to make up for that. The only other thing I changed was to use 1/2 the amount of shallot and next time I think I would use even less, but that's just personal preference. Thanks for a delicious and quick recipe! Made for ZWT6.

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    Nutritional Facts for Shrimp Pad Thai

    Serving Size: 1 (1701 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 529.9
    Calories from Fat 160
    Total Fat 17.8 g
    Saturated Fat 2.9 g
    Cholesterol 192.1 mg
    Sodium 1527.2 mg
    Total Carbohydrate 70.8 g
    Dietary Fiber 4.3 g
    Sugars 20.0 g
    Protein 23.6 g

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