Pad Thai

€12

Hakka Cun · Vienna

Pad Thai served with either vegetables or chicken.

Nutrition

≈ 800 kcal± 30% · per portion of about 476 g

Protein47 g
24%
Fat31 g
35%
Carbohydrates80 g
41%

of which saturates: 4.3 g
of which sugars: 14 g
Fibre: 3.8 g
Salt: 2.9 g

Vitamins and minerals, % of reference intake

Folate 87%
Vitamin B12 54%
Vitamin E 43%
Potassium 41%
Magnesium 33%
Zinc 30%
Iron 26%
Vitamin B1 24%
Vitamin C 20%
Vitamin D 19%
Vitamin A 16%
Calcium 16%

Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.

Sources: BLS 4.0, Max Rubner-Institut (CC BY 4.0)

Information about this dish is being prepared.

History of the dish

Thailand

Origin: Thailand

Pad thai ( or ; Thai: ผัดไทย, RTGS: phat thai, ISO: p̄hạd thịy, pronounced [pʰàt̚ tʰāj] ) is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of Thai cuisine. It is typically made with rice noodles, shrimp, peanuts, green onions, scrambled egg, sugar and bean sprouts.

Excerpt from the Wikipedia article “Pad thai” · version used · CC BY-SA 4.0

Sources: Wikidata (CC0) · Wikipedia ·

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