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

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on August 24, 2007

      I love the recipe, it reminds me of pad thai my mom makes. She usually use pork or chicken, but i love it with tofu. she always has a sweet and sour fish sauce to go on top of the pad thai. My daughters loved it as well, and i actually told them the tofu was chicken and they loved it! Thanks for the recipe...

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    • on January 22, 2007

      I also found this recipe on www.thaitable.com,we have enjoyed this many times. I was going to post it so I could have it on my cook book, but it's already here. This is very good even cold the next day when all the flavors have melded. I didn't have any tamarind pulp so I used white vinegar. I also used chicken instead of the tofu, turnip which we don't care for, oh and the banana flowers we don't get here so I left them out the PAD THAI was great. This is a little dry but I serve with a dipping sauce 2tbsp vinegar, 1tbsp sugar, 2tbsp soya and 2 tbsp water with a pinch of chili pepper flakes. Thanks for posting.

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    Nutritional Facts for Authentic Pad Thai

    Serving Size: 1 (335 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 611.8
     
    Calories from Fat 214
    35%
    Total Fat 23.8 g
    36%
    Saturated Fat 3.7 g
    18%
    Cholesterol 252.1 mg
    84%
    Sodium 1561.7 mg
    65%
    Total Carbohydrate 70.3 g
    23%
    Dietary Fiber 3.8 g
    15%
    Sugars 20.7 g
    83%
    Protein 31.0 g
    62%

    The following items or measurements are not included:

    chinese chives

    dried arbol chiles

    preserved turnip

    banana flowers

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