Chicken Pad Thai

45 min
Temperature: Hot
Cuisine type: Asian cuisine
Allergens
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Sesame
Sesame
Soy
Soy
Sulfites
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
Salsa chilly garlic 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
491.03
kcal
Carbohydrates
49.21
g
Proteins
38.0
g
Lipids
14.0
g
Fiber 5.07 g
Saturates 3.41 g
Monounsaturated fatty acids 5.15 g
Polyunsaturated fatty acids 3.45 g
Cholesterol 330.0 mg
Calcium 170.46 mg
Iron 5.41 mg
Zinc 2.79 mg
Vitamin A 239.1 ug
Vitamin C 17.02 g
Folic acid 172.19 ug
Salt (Sodium) 5572.32 mg
Sugars 20.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.