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A Pad Thai Worth Making

The wonderful national noodle dish of Thailand, it is now served in many trendy restaurants. It can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want to. It is also great as a basis for a stir fry of leftovers. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chile sauce.
3 Servings - 30 min -
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Servings:3  | Calories:805 | Total Fat:32g  | Chol:253mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 32g
49 %
Sat Fat 3g
15 %
Total Carb 89g
30 %
Fiber 7g
28 %
Sugars 14g
Cholesterol 253mg
84 %
Sodium 2161mg
90 %
Protein 42g
84 %
34% Flat rice noodles
30% Others combined
24% Vegetable oil
10% Skinless, boneless chicken breast halves
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 (8 ounce) package dried flat rice noodles
3 tablespoons fish sauce
1/4 cup fresh lime juice
1 tablespoon white sugar
2 tablespoons oyster sauce
1 1/2 tablespoons Asian chile pepper sauce, divided
1/4 cup chicken stock
1/4 cup vegetable oil
1 tablespoon chopped garlic
8 ounces medium shrimp - peeled and deveined
8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
2 eggs, beaten
3 cups bean sprouts
6 green onions, chopped into 1 inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
1/4 cup chopped fresh cilantro
1 lime, cut into 8 wedges
2 cups bean sprouts

Directions : View recipe directions on
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