Pad Thai with Tofu
Pad Thai with Tofu is a popular Thai stir-fried noodle dish, typically made with rice noodles, tofu, bean sprouts, green onions, and a savory-sweet-tangy sauce. It's a staple street food and home-cooked meal throughout Thailand, often served with crushed peanuts and lime wedges on the side.
🍽️ Nutrition at a glance
This dish is generally high in carbohydrates from the rice noodles, with a moderate amount of protein from the tofu and peanuts. A typical serving provides a good source of energy, along with key nutrients like iron, manganese, and selenium.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 20 g |
| Carbs | 75 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 10 g |
| Sodium | 850 mg |
| Manganese | 2.5 mg |
| Selenium | 15 mcg |
| Iron | 3.5 mg |
| Phosphorus | 220 mg |
| Magnesium | 55 mg |
| Copper | 0.4 mg |
| Thiamin (B1) | 0.3 mg |
| Folate | 40 mcg |
Per 1 plate (approx. 400 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Pad Thai was promoted as a national dish in the mid-20th century to foster a sense of Thai identity and reduce rice consumption. Nutritionally, using tofu makes it a complete plant-based protein meal when combined with the peanuts and rice noodles.
