Pad Thai
One serving of pad Thai (one restaurant plate) carries about 173 mg of purine, 43% of a 400 mg day. Eat this with caution, and watch your portion size.
General information, not a substitute for advice from your doctor or dietitian.
Made differently? Check your version in the Dish DecoderWhat is in one serving
One restaurant plate, by raw recipe weight. Each ingredient links to its food page and its cited source.
| Ingredient | Amount | Purine |
|---|---|---|
| Shrimp | 85 g | 155 mg |
| Fish Sauce | 10 g | 9 mg |
| White Rice * | 200 g | 4 mg |
| Bean Sprouts | 30 g | 3 mg |
| Peanuts | 15 g | 2 mg |
| Chicken Egg | 50 g | 0 mg |
| Table Sugar (white) | 12 g | 0 mg |
| Total | 173 mg |
* White Rice: no rice noodle row yet, counted as cooked white rice, the same grain. The catalogue has no cited row for that ingredient yet, so the closest one stands in, named here rather than hidden.
Purine is weighted by source, as on every food page: animal and seafood count in full, plants at 0.3, dairy at 0.
What drives the grade
Shrimp carries 90% of the purine in this dish. Added sugar raises the grade too, about 7 g of fructose per serving.
To lower the purines, keep the shrimp portion small (about a deck of cards), or swap it for a lower-purine protein like eggs, tofu, or low-fat dairy. The sweet/sugary part also raises uric acid, so go easy on the sauce or sugar.