Chicken Pad Thai

45 min
Temperature: Hot
Cuisine type: Asian cuisine
Seasonal period: All year
Allergens:
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Nuts
Nuts
Sesame
Sesame
Soy
Soy
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
Chinese noodles 0.156 kg
Chicken breast 0.5 kg
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
See Recipe
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
Elaboration
  • 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)
Energy
466.76
kcal
Carbohydrates
45.16
g
Proteins
38.75
g
Lipids
13.43
g
Sugars 16.01 g
Salt (Sodium) 8400.25 mg
Folic acid 124.67 ug
Vitamin C 5.65 g
Vitamin A 176.57 ug
Zinc 2.54 mg
Iron 4.68 mg
Calcium 131.28 mg
Cholesterol 298.68 mg
Polyunsaturated fatty acids 3.19 g
Monounsaturated fatty acids 4.82 g
Saturates 3.19 g
Fiber 2.33 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.