50 min
Type of dish: Pastas, Shellfish
Cuisine type: Asian cuisine
Temperature: Hot
Allergens
Crustacean
Crustacean
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
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
Salsa chilly garlic 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)
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.