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Pad Thai Calculator — Noodles, Tamarind Sauce & Protein

Get precise noodle, sauce, and protein amounts for authentic Thai pad thai

Noodles

400g

Protein

400g

Eggs

4

Rice Noodles

400g
dry rice stick noodles
Shrimp

400g

Tamarind

120 ml

Fish Sauce

60 ml

Palm Sugar

80g

Main Ingredients

Rice Noodles400g
Shrimp400g
Bean Sprouts200g
Peanuts60g

Example Calculations

14 Servings of Shrimp Pad Thai

Inputs

Plates4
ProteinShrimp

Result

Noodles400g
Shrimp400g
Tamarind120 ml
Fish Sauce60 ml
Eggs4

4 × 100g noodles = 400g. Shrimp: 4 × 100g = 400g. Tamarind: 4 × 30ml = 120ml. Fish sauce: 4 × 15ml = 60ml. Eggs: 4 × 1 = 4.

22 Servings of Tofu Pad Thai

Inputs

Plates2
ProteinTofu

Result

Noodles200g
Tofu200g
Tamarind60 ml
Palm Sugar40g
Eggs2

2 × 100g = 200g noodles. Tofu: 2 × 100g = 200g. Tamarind: 2 × 30ml = 60ml. Palm sugar: 2 × 20g = 40g. Eggs: 2.

Frequently Asked Questions

Q

How much rice noodles per serving of pad thai?

Use 100g of dried rice stick noodles per serving. Soak them in room-temperature water for 30 minutes until pliable but still firm—they finish cooking in the wok. Do not boil them, as they will overcook and become mushy during stir-frying.

  • Dried rice stick noodles: 100g per serving (3.5 oz)
  • Soak in room-temperature water for 30 minutes, not boiling water
  • Noodles should be pliable but still firm after soaking
  • Use "pad thai" width noodles (3–5mm wide), not thin vermicelli
  • For 4 servings: 400g dried noodles total
Q

What is in authentic pad thai sauce?

Authentic pad thai sauce (per serving) uses 30ml tamarind paste, 15ml fish sauce, and 20g palm sugar. These three ingredients create the signature sweet-sour-salty balance. Some recipes add 10ml oyster sauce for extra umami. The sauce should taste balanced before adding to the wok.

  • Tamarind paste: 30ml per serving — provides sour backbone
  • Fish sauce: 15ml per serving — adds salt and umami
  • Palm sugar: 20g per serving — unrefined sweetness, caramel notes
  • Optional: 10ml oyster sauce for extra depth
  • Mix sauce ingredients in advance — taste and adjust before cooking
Sauce IngredientPer ServingPer 4 ServingsSubstitute
Tamarind Paste30 ml120 mlLime juice + brown sugar
Fish Sauce15 ml60 mlSoy sauce (less authentic)
Palm Sugar20g80gBrown sugar
Q

How much protein per serving of pad thai?

Standard pad thai uses 100–130g of protein per serving: 100g for shrimp or tofu, 120g for chicken, and 130g for mixed (shrimp + chicken). Protein is cooked separately first, then added back to the noodles. Slice chicken thin for quick wok cooking.

  • Shrimp: 100g per serving (about 6–8 medium shrimp)
  • Chicken: 120g per serving (thin slices for quick cooking)
  • Tofu: 100g firm tofu per serving (press and cube)
  • Mixed: 130g per serving (60g shrimp + 70g chicken)
  • Cook protein first, remove, then add back after noodles are done
Q

What garnishes does pad thai need?

Essential garnishes per serving: 50g bean sprouts, 15g crushed peanuts, 1 lime wedge, 15g garlic chives, and dried chili flakes. Bean sprouts can be added to the wok briefly or served raw on the side. Peanuts should be dry-roasted and coarsely crushed.

  • Bean sprouts: 50g per serving — add to wok or serve raw
  • Crushed peanuts: 15g per serving — dry-roasted, coarsely crushed
  • Lime wedge: 1 per serving — squeeze over before eating
  • Garlic chives: 15g per serving — cut into 2-inch lengths
  • Dried chili flakes and extra fish sauce served on the side

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Last Updated: Mar 20, 2026

This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.

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