Know what’s on your plate
Chicken Pad Thai
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 154 kcal —
- Protein 8.1 g 16%
- Carbohydrate 13 g 5%
- Fat 7.5 g 10%
- Saturated fat 1.3 g 7%
- Fibre 1.2 g 4%
- Sugars 4.1 g —
- Sodium 384 mg 17%
- Cholesterol 48 mg 16%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 18 µg 2%
- Vitamin C 4.8 mg 5%
- Vitamin D 0.2 µg 1%
- Vitamin E 1.1 mg 8%
- Vitamin K 19.9 µg 17%
- Thiamin (B1) 0.05 mg 4%
- Riboflavin (B2) 0.1 mg 8%
- Niacin (B3) 2.2 mg 14%
- Pantothenic acid (B5) 0.39 mg 8%
- Vitamin B6 0.11 mg 7%
- Folate (B9) 24 µg 6%
- Vitamin B12 0.14 µg 6%
- Choline 37.8 mg 7%
Minerals
- Calcium 21 mg 2%
- Iron 0.68 mg 4%
- Magnesium 25 mg 6%
- Phosphorus 91 mg 7%
- Potassium 152 mg 3%
- Zinc 0.69 mg 6%
- Copper 0.09 mg 10%
- Manganese 0.13 mg 6%
- Selenium 8.9 µg 16%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 154 | 8.1 g | 13 g | 7.5 g |
| 1 × 1 cup | 200 g | 308 | 16 g | 26 g | 15 g |
| 2 × 1 cup | 400 g | 616 | 33 g | 53 g | 30 g |
| ½ × 1 cup | 100 g | 154 | 8.1 g | 13 g | 7.5 g |
| 3 × 1 cup | 600 g | 924 | 49 g | 79 g | 45 g |
| 4 × 1 cup | 800 g | 1232 | 65 g | 105 g | 60 g |
Similar foods
Questions about Chicken Pad Thai
What noodles are used in chicken pad thai?
Use flat, dried rice noodles, usually about 3–5 mm wide. Soak them in warm water until pliable but still firm, then finish cooking them briefly in the wok with the sauce; boiling them until fully soft first can make the dish mushy.
How do you stop chicken pad thai noodles sticking together?
Drain the soaked noodles well and have the sauce, chicken and other ingredients ready before they go into the wok. Toss the noodles over high heat with the sauce, adding a small splash of water if they clump; avoid over-soaking them.
What gives chicken pad thai its distinctive flavour?
The balance is sweet, sour and savoury: tamarind, palm sugar and fish sauce are the classic foundations. Lime, crushed peanuts and chilli are often served alongside so you can add them at the table.
What can you use instead of fish sauce in chicken pad thai?
For a fish-free version, use light soy sauce with a little salt; for a vegetarian version, choose a vegetarian ‘fish’ sauce or use soy sauce. The flavour will be less savoury than with fish sauce, so taste the sauce before tossing it with the noodles.
How can you tell when the chicken in pad thai is cooked?
Cut a larger piece open: the centre should be steaming hot with no pink flesh, or use a food thermometer and cook it to 75 °C at the centre. Cut chicken into small, even pieces so it cooks quickly in the wok.
How long does chicken pad thai keep in the fridge?
Cool it promptly, refrigerate it in a covered container and eat it within two days. Reheat only the portion you need until steaming hot throughout; add a splash of water to loosen the noodles.
Can you make chicken pad thai less spicy?
Yes. Leave chilli out of the wok and serve it separately, so each person can add as much as they like. Crushed peanuts, lime wedges and extra bean sprouts add flavour and crunch without adding heat.
Can you make chicken pad thai without peanuts?
Yes. Leave out the crushed peanuts and serve lime wedges and extra bean sprouts for freshness and crunch. Pad thai may also contain egg, fish sauce or soy sauce, so check the ingredients if you need to avoid those.
Source: FNDDS (USDA) 58137230 · per 100 g · carbohydrate per EU label, fibre excluded
