Pad Thai


IngredientsOriginal RecipeLow Sodium (Salt)
Rice noodles dried
small size (Chanburi style)
50 g50 g
Soy bean curd (Firm tofu)4 teaspoons (20g)4 teaspoons (20g)
Shrimp dried salted1 tablespoon (15g)
Radish dried salted4 teaspoons (20g)
Shrimp2 tablespoons (45g)
Egg1 egg1 egg
Chive Chinese leaves4 teaspoons (20g)4 teaspoons (20g)
Mungbean sprout3 tablespoons (50g)3 tablespoons (50g)
Shallot2 teaspoons (10g)2 teaspoons (10g)
Garlic1 teaspoon (5g)1 teaspoon (5g)
Peanut2 teaspoons (10g)2 teaspoons (10g)
Soy bean oil
(Vegetable oil)
5 teaspoons (25g)3 teaspoons (15g)
Lime juice2 teaspoons (30g)2 tablespoons (30g)
Tamarind ripe juice5 tablespoons (75g)2 tablespoons (30g)
Palm sugar4 teaspoons (20g)4 teaspoons (20g)
Sugar (Cane)4 teaspoons (20g)2 teaspoons (10g)
Fish sauce2 teaspoons (10g)1 teaspoon (5g)
Tomato ketchup2 teaspoons (10g)1 teaspoon (5g)


  1. Prepare Pad Thai sauce by mixing tamarind juice, cane sugar, palm sugar, fish sauce and tomato ketchup in a pan, stir all ingredients together with low heat and set aside.
  2. Stir fry egg with a little soy bean oil then scrambling into small pieces and set aside.
  3. Stir fry garlic and shallot with oil then add soy bean curd and shrimp until all are done then set aside.
  4. Add soaked noodles into the pan (If the noodles are too hard, can add more water) then stirring until dry.
  5. Add Pad Thai sauce into pan and stir until all the ingredients are well mixed.
  6. Add mungbean sprout and chive Chinese leaves then stir until all the ingredients are well mixed.
  7. Remove from heat and serve with fresh vegetable and lime juice.

Nutritional information

(Salt) (mg)
Low Sodium (Salt)6979017261042
% Reduction1816372820


Thanwarin Tangsermwong, Healthy menu low salt…low fat, Thai MOPH and U.S. CDC