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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on June 18, 2010

    • on May 16, 2009

      Terrific!! I sprinkled some crushed red pepper flakes and garnished with some diced jalapenos.....it was a hit with my husband! I will defiantely be making it again!! Thanks!

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    • on December 27, 2007

      Yum. I have made this several times; I used extra tofu instead of shrimp the last time I made this. I loved the vinegar, but I love pungent flavors. I am planning to make this again tomorrow and realized I hadn't yet reviewed it!

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    • on December 19, 2004

      This was quite good and certainly very filling. It's a generous 2 portions! Next time I'd make a couple changes though. I think I'd cook the various ingredients separately and then assemble them on the plate, as I found mixing everything together in the frying pan created something that tasted good but didn't look too appetising. I'd also cut down on the vinegar in the sauce a bit, as I found it a touch overwhelming. In my opinion, you really need the cilantro and lime on top... that makes the dish.

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    • on July 09, 2004

      This was lovely. I used green prawns, but I think chicken would definitely work well. I followed the recipe exactly (well except for the coriander YUK) Next time I will double the sauce though, because it was a little dry for us. We will definitely make this again!

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    Nutritional Facts for Shrimp Pad Thai

    Serving Size: 1 (616 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1075.2
     
    Calories from Fat 256
    23%
    Total Fat 28.4 g
    43%
    Saturated Fat 5.1 g
    25%
    Cholesterol 653.2 mg
    217%
    Sodium 2045.0 mg
    85%
    Total Carbohydrate 133.9 g
    44%
    Dietary Fiber 5.3 g
    21%
    Sugars 10.7 g
    43%
    Protein 65.6 g
    131%

    The following items or measurements are not included:

    fried tofu

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