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Dead Head Pad Thai

Dead Head Pad Thai Recipe

  • 8 ounces dried rice stick 
  • 4 cups hot tap water
  • 2/3 cup tamarind purée (see Notes), or 1/3 cup lime juice plus 1/3 cup water
  • 3 tablespoons brown sugar
  • 3 tablespoons fish sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons dried red chile flakes
  • 2 tablespoons peanut or canola oil
  • 3 large eggs
  • ½ teaspoon kosher salt
  • 2 tablespoons peanut or canola oil
  • 4 cloves garlic, grated on a Microplane grater
  • 1-inch piece ginger root, grated on a Microplane grater
  • 3 cups bean sprouts
  • ½ cup chopped roasted, salted peanuts
  • 1 bunch green onions, white and green parts only, cut into 1/8-inch slices
  • ¼ cup loosely packed cilantro leaves
  • Lime wedges
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 577kcal (29%)
Total Fat 27g (42%)
Saturated Fat 4g (19%)
Cholesterol 200mg (67%)
Total Carbohydrate 71g
Dietary Fiber 4g
Sugars 16g
Protein 15g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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