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Portions and preparation · USDA nutrition

Pad Thai nutrition: 187–316 calories in 5 named USDA examples

The 5 named USDA examples report 187–316 calories for their individually listed servings; at a common 100-gram basis, they span 107–154 calories per 100 g. Match the preparation and weight before using a value.

Portion calculator

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Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 1 cup · 200 g

308calories

Pad Thai with chicken

Protein
16.3 g
Carbs
28.8 g
Fat
15 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2708806 Full nutrition profile →

Compare all 5 food records, nutrition tables and USDA sources

The current corpus contains one direct Pad Thai match. A high-quality guide should say that plainly. Nearby rice-noodle and lo-mein records can clarify what the database covers, but they cannot manufacture a Pad Thai range.

Match my meal

Start with the description closest to what you ate

For Pad Thai, begin by separating “Pad Thai with chicken” from “Shrimp and noodles with soy-based sauce.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 5 linked records.

Equal-weight view

How pad thai records compare at 100 grams

All 5 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Rice noodles, cooked 107 kcal
    107 kcal
  2. Lo mein, with shrimp 121 kcal
    121 kcal
  3. Lo mein, with chicken 130 kcal
    130 kcal
  4. Shrimp and noodles with soy-based sauce 141 kcal
    141 kcal
  5. Pad Thai with chicken 154 kcal
    154 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 5 named USDA records in view: 1 direct match and 4 explicitly labeled context records. They span 3 source categories, including Fried rice and lo/chow mein, Pasta, noodles, cooked grains, and Stir-fry and soy-based sauce mixtures. The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

For Pad Thai, this page can compare 5 named records from FDC 2708806 through FDC 2706557. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

175–224 g before composition

The largest source amount is 1.3× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

47 kcal separates the fixed-weight endpoints

The lower endpoint is “cooked”; the higher is “Pad Thai with chicken · FDC 2708806.” This isolates density, not ingredient causation.

Discriminator

8.4 g protein gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “cooked” (1.8 g) and “Shrimp and noodles with soy-based sauce” (10.2 g).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every pad thai.

Important: “Lower” begins with Rice noodles, cooked; “higher” ends with Shrimp and noodles with soy-based sauce, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every pad thai meal.

Full comparison

Compare every selected FNDDS record

For Pad Thai, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Pad Thai nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Pad Thai with chicken Direct name match 200 gUSDA reference amount 308 kcal 154 16.3 g 2.4 g 768 mg FDC 2708806 ↗
Rice noodles, cooked Context record 175 gUSDA reference amount 187 kcal 107 3.1 g 1.8 g 438 mg FDC 2708356 ↗
Lo mein, with shrimp Context record 200 gUSDA reference amount 242 kcal 121 17.1 g 2 g 726 mg FDC 2708800 ↗
Lo mein, with chicken Context record 200 gUSDA reference amount 260 kcal 130 18.3 g 2 g 826 mg FDC 2708803 ↗
Shrimp and noodles with soy-based sauce Context record 224 gUSDA reference amount 316 kcal 141 22.8 g 1.3 g 618 mg FDC 2706557 ↗

Context record Context records are intentionally nearby but non-equivalent descriptions. Their presence documents a sparse source category; it does not broaden the meaning of Pad Thai.

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 175 to 224 grams—a 49-gram gap before composition enters the comparison. Their own source servings run from 187 calories for “cooked” to 316 for “Shrimp and noodles with soy-based sauce.” At a fixed 100 grams, “cooked” is 107 calories and “Pad Thai with chicken · FDC 2708806” is 154—a fixed-weight separation of 47 calories. For Pad Thai, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “with chicken”, “cooked”, “with shrimp”, and “Shrimp and noodles with soy-based sauce”. The source formulations contain 22 distinct ingredient codes; examples that appear in only part of the set include rice noodles, cooked, chicken, ns as to part, rotisserie, skin not eaten, crustaceans, shrimp, mixed species, cooked, moist heat (may contain additives to retain moisture), and garlic, raw. On this Pad Thai page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Pad Thai” cannot resolve the differences between Pad Thai with chicken and Shrimp and noodles with soy-based sauce. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Noodle weight

    A packed takeout portion may contain substantially more cooked noodles than the direct 200-gram source amount.

  2. 02

    Oil and sauce

    Cooking oil and concentrated sauce distribute through the noodles and are hard to judge visually.

  3. 03

    Protein and egg

    Chicken is named in the sole direct record; shrimp, tofu, or other versions require explicit adjustment.

  4. 04

    Peanuts and garnishes

    Crushed peanuts and other toppings can be small in volume but should not disappear from the record match.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that pad thai is the right meal family. Then resolve the phrases that actually separate this set—“with chicken”, “cooked”, “with shrimp”, and “Shrimp and noodles with soy-based sauce”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Use the direct record only for a plausible chicken Pad Thai match.
  2. Compare the eaten portion with the 200-gram source amount.
  3. Record protein, egg, peanuts, and conspicuous garnishes.
  4. Treat nearby noodle records as context, never as Pad Thai synonyms.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 5 exact records behind Pad Thai source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Pad Thai with chicken is higher in total sugars per 100 g

Pad Thai with chicken reports 4.1 g versus 0 g for Rice noodles, cooked: a 4 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Pad Thai with chicken is denser; Shrimp and noodles with soy-based sauce is higher in its source amount

Pad Thai with chicken reports 154 kcal per 100 g and 308 kcal in USDA source amount (200 g). Shrimp and noodles with soy-based sauce reports a lower 141 kcal per 100 g but a higher 316 kcal in USDA source amount (224 g).

Record identity is part of the estimate

Distinguish “Pad Thai with chicken” from “Shrimp and noodles with soy-based sauce”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Pad Thai source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Lo mein

Lo mein, with chicken and Lo mein, with shrimp are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Rice noodles, cooked

USDA input 20134 appears in 3 of 5 context records; its summed listed input weight spans 100–528 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Chicken, NS as to part, rotisserie, skin not eaten

USDA input 24102070 appears in 2 of 5 context records; its summed listed input weight spans 270–337.5 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 3 context records in this source topic Fried rice and lo/chow mein

Pad Thai with chicken and Lo mein, with shrimp belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Put the observed spread in corpus context Potassium: density and serving context

In this page’s records, potassium runs from 4 mg in Rice noodles, cooked to 152 mg in Pad Thai with chicken, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Calcium: density and serving context

In this page’s records, calcium runs from 4 mg in Rice noodles, cooked to 52 mg in Shrimp and noodles with soy-based sauce, all per 100 g.

Follow this evidence path 1 context record in this source topic Pasta, noodles, cooked grains

Rice noodles, cooked belongs to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path