50 min
Type of dish: Pasta, Shellfish
Cuisine type: Asian cuisine
Temperature: Hot
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
Langoustine 0.5 kg
Pearl pasta 0.15 kg
Bean sprouts 0.18 kg
Eggs 5.0 ud
Chives 25.0 g
Pak choi 0.2 kg
Toasted Sesame 10.0 g
Soya sauce 0.125 l
Ali oli sauce 0.013 l
Ground white pepper 1.25 g
Brown sugar 0.063 kg
Poultry stock 0.313 l
Fish Sauce 0.125 l
Tamarind paste 0.063 kg
  • Make a Pad Thai sauce, replacing the poultry stock for an elaborated stock made with shellfish heads.
  • For the stock sauté the heads until brown, add some sweet paprika and a cup of flambéed Brandi. Add 1 litre of water while boiling until it reduces to the half.
  • Soak the rice noodles with lukewarm water 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.
  • Add the sliced pak choi to the wok. Sauté. The ingredients should brown but not become too soft.
  • Sauté the peeled prawns on a high temperature until they brown. Avoid them drying out.
  • Add the bean sprouts, sauté and add some Pad Thai sauce.
  • Add the drained noodles, sauté and mix everything together.
  • Make some space in the wok, add some more oil, heat and add the beaten eggs mixing everything well. Add seasoning to taste if necessary.
  • Sprinkle with chives chopped into brunoise.
Nutritional information (1 portion)
Fiber 4.42 g
Saturates 2.3 g
Monounsaturated fatty acids 3.09 g
Polyunsaturated fatty acids 2.38 g
Cholesterol 332.68 mg
Calcium 221.09 mg
Iron 4.59 mg
Zinc 3.45 mg
Vitamin A 216.32 ug
Vitamin C 14.18 g
Folic acid 140.12 ug
Salt (Sodium) 4584.43 mg
Sugars 16.72 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.