Prawn Pad Thai
50 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Langoustine
0.5 kg
Sweet paprika
1.0 g
Pearl pasta
0.15 kg
Bean sprouts
0.18 kg
Pak choi
0.2 kg
Toasted Sesame
10.0 g
Pad Thai sauce
0.5 l
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
Elaboration
- 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)
Energy
377.18
kcal
Carbohydrates
42.28
g
Proteins
26.95
g
Lipids
9.58
g
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.
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