Pad Thai with meat
Common food
Photo: Wikipedia
Pad Thai with meat is a vibrant stir-fried rice noodle dish, tossed in a tangy-sweet tamarind sauce with tender strips of chicken, pork, or beef. It offers a delightful texture contrast between soft, chewy noodles and crisp bean sprouts, with a balanced nutritional profile for a complete meal.
Calorie split: 20% protein · 36% carbs · 44% fat
↓ Full nutrition💚 Why it's loved
People adore its complex flavor profile—a perfect harmony of sweet, sour, salty, and savory—and the customizable nature that allows for various proteins and toppings. It's a beloved street food staple that embodies the communal and vibrant spirit of Thai cuisine.
⚠️ Watch-outs & how to enjoy it better
A standard serving can be high in sodium and refined carbohydrates, potentially causing blood-sugar spikes. To counteract this, opt for a smaller portion, add extra vegetables like broccoli or cabbage for fiber, and choose a lean protein like chicken breast.
Key benefits
- Provides complete protein from the meat and egg.
- Good source of quick energy from rice noodles.
- Contains fiber and micronutrients from bean sprouts and vegetables.
- Offers a balanced mix of protein, carbs, and fats.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Despite its ancient roots, the dish we know as Pad Thai was actively promoted as Thailand's national dish in the 1940s by Prime Minister Plaek Phibunsongkhram as part of a nation-building campaign to reduce rice consumption and foster a distinct Thai identity.
Full nutrition (USDA data · scales with serving)
| Water | 67.8 g |
| Energy | 160 kcal |
| Protein | 8.2 g |
| Total lipid (fat) | 7.9 g |
| Carbohydrate, by difference | 14.7 g |
| Fiber, total dietary | 1.2 g |
| Total Sugars | 4.2 g |
| Calcium, Ca | 20.0 mg |
| Iron, Fe | 0.96 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 79.0 mg |
| Potassium, K | 144 mg |
| Sodium, Na | 337 mg |
| Zinc, Zn | 1.2 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 9.6 ug |
| Vitamin C, total ascorbic acid | 5.0 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.10 mg |
| Niacin | 1.7 mg |
| Vitamin B-6 | 0.13 mg |
| Folate, total | 24.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 24.0 ug |
| Folate, DFE | 24.0 ug |
| Choline, total | 44.7 mg |
| Vitamin B-12 | 0.34 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 17.0 ug |
| Retinol | 12.0 ug |
| Carotene, beta | 54.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 8.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 91.0 ug |
| Vitamin E (alpha-tocopherol) | 1.1 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 20.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.05 g |
| SFA 16:0 | 1.0 g |
| SFA 18:0 | 0.37 g |
| Fatty acids, total monounsaturated | 3.5 g |
| MUFA 16:1 | 0.09 g |
| MUFA 18:1 | 3.3 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.1 g |
| PUFA 18:2 | 1.8 g |
| PUFA 18:3 | 0.19 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 42.0 mg |
FAQ
Is Pad Thai gluten-free?
Authentic Pad Thai is typically gluten-free as it uses rice noodles. However, always check sauces like soy sauce (which may contain wheat) or oyster sauce, and ensure no cross-contamination occurred during cooking.
What's the difference between Pad Thai and Pad See Ew?
Pad Thai uses thin rice noodles and a tamarind-based sauce for a tangy-sweet flavor, often with egg and peanuts. Pad See Ew uses wider, flat rice noodles stir-fried in a darker, savory-sweet soy sauce and Chinese broccoli.
Can I make Pad Thai healthier at home?
Yes. Use less oil and sugar in the sauce, double the vegetables (like bell peppers, carrots, and snap peas), choose lean protein like shrimp or tofu, and use brown rice noodles for added fiber.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.60 kcal/g · 20% calories from protein · 1.2 g fiber · 4.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.34 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.