Nutrition balance score
Good
Glycemic Index
58
Moderate
Glycemic Load
55
High
Nutrition per serving
Calories741.5 kcal (37%)
Total Fat29.5 g (42%)
Carbs94.8 g (36%)
Sugars31.2 g (35%)
Protein32.3 g (65%)
Sodium1855.9 mg (93%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
½ cuptamarind concentrate
or paste
⅓ cupbrown sugar
packed
¼ cupfish sauce
2 Tbspsriracha
8 ozrice stick noodles
3 Tbspcanola oil
divided
6scallions
thinly sliced, white and green parts separated
2cloves garlic
minced
3eggs
beaten
1 lbchicken breast
chopped, or can substitute 1 lb shrimp
1 cupcarrot
shredded
1 cupbean sprouts
½ cuproasted peanuts
chopped, for garnish
fresh cilantro
chopped, for garnish
lime wedges
for garnish
Instructions
Step 1
For the sauce, simmer tamarind, brown sugar, fish sauce, and sriracha in a small saucepan over low heat for 5 minutes. Set aside
Step 2
For the pad thai noodles, cook according to package instructions and set aside.
Step 3
Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add scallion whites and garlic, cook until beginning to brown, 2-3 minutes. Stir in eggs; cook, stirring often, until lightly scrambled, 1-2 minutes, then transfer to a small bowl and set aside. Wipe skillet clean.
Step 4
Heat 1 tbsp oil in same skillet. Add chicken or shrimp, cook until cooked through. Transfer meat to a bowl and set aside.
Step 5
Heat remaining 1 tbsp oil in same skillet. Add noodles, then stir in sauce; cook until noodles absorb sauce, 3-5 minutes.
Step 6
Toss scallion greens, carrot, bean sprouts, scrambled egg, and meat into the noodles in the saucepan. Divide pad thai between servings bowls.
Step 7
Garnish with peanuts, cilantro, and lime wedges to serve.
