Passage to Thailand Pad Thai Stir-fry sauce contains all natural ingredients, and reminds me of my favorite Thai restaurant Pad Thai. Whether your Pad Thai recipe calls for shrimp, chicken or tofu, the Passage to Thailand Pad Thai stir-fry sauce takes all the guess work out of making Pad Thai, a favorite Thai dish using rice noodles.
So, is Pad Thai healthy and is Pad Thai fattening? It can be. If you are on the Rice Diet or a Thai food diet, Pad Thai should be an occasional treat only. To save calories, try using Shirataki noodles, which are tofu-based.
Here are a few things to know about the Passage to Thailand Pad Thai Stir-fry Sauce:
No. 1: Passage to Thailand Pad Thai Stir-fry Sauce is gluten free. Is Pad Thai gluten free? Yes. Typically Pad Thai is made using rice noodles which are gluten free. Most restaurant Pad Thai dishes are gluten free.
No. 2: Passage to Thailand Pad Thai Stir-fry Sauce: I tried the mild version. It was a little spicy, but not enough to bother the people in my family who don’t like spicy foods. I added some chili peppers in my dish for more kick.
No. 3: Passage to Thailand Pad Thai Stir-fry Sauce calories: One serving or 1/2 cup contains 230 calories.
No. 4: Passage to Thailand Pad Thai Stir-fry Sauce nutritional information: One serving has 1.5 grams of fat, 2540 mg of sodium, which is high, 3 grams of fiber, 40 grams of sugar, which is also extremely high and 51 grams of carbs. The lesson learned is that you should not be eating a half a cup. Scale back how much you use when making stir-fry to just a tablespoon or two per person.
No. 5: Passage to Thailand Pad Thai Stir-fry Sauce ingredients: water, sugar, salt, soy sauce powder, herbs, spices, vinegar, corn starch, tamarind powder, onion, garlic, fish sauce and spice extract.
The Passage To Thailand Gluten Free Stir-fry Sauce is manufactured by Passage Foods in Australia. It’s not a product of the United States. I bought it from Public Grocery Store.
To make Pad Thai using Passage to Thailand Pad Thai stir-fry sauce, boil rice noodles in water according to package directions and set aside. Heat a wok with oil and cook diced onions if desired for a minute. Add shrimp, chicken, beef or tofu. Cook two minutes. Move to side and cook two eggs for one minute, scrambling them. Add noodles into the wok and 1/4 cup shredded carrots if desired. Cook for two minutes. Pour in stir-fry sauce, 1/2 cup bean sprouts and green onions and cook until heated. Serve hot with lime and crushed peanuts on top.
For taste, I give Passage to Thailand Pad Thai Stir-fry Sauce 4.5 out of 5, but for nutrition, I have to give it 2.5 out of 5.
Again if you are concerned and ask, “Is Pad Thai is healthy?” or “Is Pad Thai is fattening?,” be careful about how much of the sauce you use. The sodium and sugar content is extremely high in my opinion!
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Source: product packaging