In Thailand, pad thai is hugely popular, but it's not a dish that's cooked at home. Instead, it is commonly purchased from street vendors, who cook it to order in individual portions. For home cooks on this side of the Pacific, cookbook author [Nancie McDermott](http://www.nanciemcdermott.com/) figured out a way to successfully make a big portion of pad thai, enough to serve four people at once, but it _does_ require a wok (they are inexpensive and last forever; look for a [14-inch flat-bottom carbon-steel wok](http://shop.epicurious.com/detail/160404/carbon-steel-flat-bottom-wok-14-in-by-joyce-chen/)). If you don't have one, consider making her [Pad Thai for Two](/recipes/food/views/51206850) , which works in a 12-inch heavy, deep skillet. For more on Pad Thai, including ingredient information and McDermott's tips, see [Takeout at Home: Pad Thai](http://www.epicurious.com/articlesguides/howtocook/dishes/takeout-recipes-pad-thai)
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Serving Size: 1 Serving (463g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 301 | ||
Calories from Fat: 221 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.5g | 33 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 324.7mg | 100 % | |
Sodium 121.5mg | 4 % | |
Potassium 368.3mg | 10 % | |
Total Carbohydrate 15.7g | 5 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 10.9g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 301
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