Thai 'Pad Bai Buang' with egg
Thai 'Pad Bai Buang' with egg is a quick, savory stir-fry featuring wild betel leaves (or spinach as a substitute) scrambled with eggs, often seasoned with fish sauce and a touch of chili. It's a simple, home-style dish found across Thailand, valued for its ease and nutritional punch.
🍽️ Nutrition at a glance
This dish is a good source of protein from the eggs and provides healthy fats, with a moderate calorie count. It's particularly rich in vitamins A, C, and K, along with iron and calcium from the leafy greens.
Nutrition breakdown
| Calories | 185 kcal |
| Protein | 12 g |
| Carbs | 6 g |
| Fat | 13 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 680 mg |
| Vitamin A | 280 mcg RAE |
| Vitamin C | 35 mg |
| Vitamin K | 120 mcg |
| Iron | 3.5 mg |
| Calcium | 110 mg |
| Potassium | 320 mg |
| Magnesium | 45 mg |
| Folate | 60 mcg |
Per 1 cup (210 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a classic example of Thai 'aharn tam sang' (made-to-order street food), prized for its speed. Nutritionally, the wild betel leaves are a powerhouse of antioxidants and have been used in traditional Thai medicine for their purported health benefits.
🍽️ Related dishes
AI estimate may be inaccurate · Terms