45 min
Temperature: Hot
Cuisine type: Asian cuisine
Seasonal period: All year
Traces of milk
Traces of milk
Traces of peanuts
Traces of peanuts
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Bean sprouts 0.188 kg
Pak choi 0.25 kg
Eggs 5.0 ud
Toasted Sesame 25.0 g
Chives 25.0 g
Pad Thai sauce 0.625 l
Soya sauce 0.156 l
Ali oli sauce 0.016 l
Ground white pepper 1.563 g
Brown sugar 0.078 kg
Poultry stock 0.391 l
Fish Sauce 0.156 l
Tamarind paste 0.078 kg
  • Make a poultry stock.
  • Make a Pad Thai sauce.
  • Soak the rice noodles until they are tender on the outside but al dente in the inside.
  • Heat some light olive oil in a wok on a high temperature.
  • When the oil is hot, sauté the sliced chicken breast. Brown and add salt and pepper to taste.
  • Add the sliced pak choi to the wok and sauté. Brown but avoid softening too much.
  • Add the beans sprouts, sauté everything and add some Pad Thai sauce.
  • Add the drained noodles, sauté and mix everything well.
  • Make some space in the wok, add a little oil, heat and add the beaten eggs mixing everything. Add seasoning to taste if necessary.
  • Sprinkle some chives chopped into brunoise.
Nutritional information (1 portion)
Fiber 4.02 g
Saturates 3.25 g
Monounsaturated fatty acids 4.82 g
Polyunsaturated fatty acids 3.3 g
Cholesterol 298.68 mg
Calcium 165.03 mg
Iron 5.24 mg
Zinc 2.69 mg
Vitamin A 217.63 ug
Vitamin C 16.9 g
Folic acid 167.99 ug
Salt (Sodium) 5487.48 mg
Sugars 19.69 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.