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Pad Thai 1

This restaurant-quality Pad Thai recipe is surprisingly easy to make at home with your favorite ingredients! Chicken, shrimp, and tofu versions included.
4 Servings - 45 min -
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Servings:4  | Calories:653 | Total Fat:18g  | Chol:195mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 18g
28 %
Sat Fat 2g
10 %
Total Carb 89g
30 %
Fiber 3g
12 %
Sugars 25g
Cholesterol 195mg
65 %
Sodium 2068mg
86 %
Protein 34g
68 %
39% Rice noodles
26% Others combined
19% Boneless skinless chicken breasts
14% Oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 batch Pad Thai Sauce (see below)
10 ounces thin rice noodles
3 tablespoons oil, divided
1 pound boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces
1 cup bean sprouts
1/2 cup shredded carrots
4 cloves garlic, minced
3 eggs, whisked
3 green onions, sliced into 1 inch pieces
toppings: lots of chopped peanuts, extra crushed red pepper flakes, lime wedges
1/3 cup packed brown sugar
1/4 cup fish sauce
1/4 cup tamarind concentrate
2 tablespoons soy sauce
juice of 1 fresh lime
1/4 teaspoon crushed red pepper flakes (or more / less to taste)

Directions : View recipe directions on
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