Pad Thai noodles
Servings: 4 people
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Serving size: 1 portion
Per serving
Calories: 204.8
Fat: 9.3 g
- saturated 1.1 g
- unsaturated 7.5 g
Sugars: 2.5 g
Fiber: 2.8 g
Protein: 13.6 g
Cholesterol: 68.0 mg
Intro
Thai Translation – Pad = Fry
Pad Thai is taken into account one among the national dishes of Thailand and it's an easy noodle dish that comprises of rice noodles, fish sauce and alittle amount of vegetables with some meat.
The dish is later seasoned with roasted chilli and lime-juice plus some fish sauce if desired. This dish are going to be found on menu’s of Thai restaurants from the foremost exclusive to street vendors.
This particular version uses chicken but this will easily be substituted with prawns, tofu or pork. The dish is typically served with shrimp and alittle amount of special ‘pad thai’ tofu which is tough tofu that's coloured on the surface with turmeric. In a pad Thai flavour, Peanuts and mung-beans are add a mouth-filling depth and provide extra nutrients too and they're also high in vitamins.
Ingredients
- 2 Tbsp vegetable oil
- 1 Tbsp fish sauce
- 1 tsp soy sauce
- 1 tsp sugar
- 150 g chicken
- 2 cloves of garlic
- 2 small red chillis (optional)
- 100 g rice noodles
- 1 egg
- 1 small carrot
- 1 lime
- small handful mung beans
- 1 Tbsp crushed peanuts
- 3 – 4 garlic chives
- 1 – 2 shallots
- 1 piece choy sum
- 1 cup water
Preparation
- Finely dice the garlic and chilli. Peel & chop the carrot in-to thin pieces about 1 inch long. Wash the shallots, garlic-chives choy-sum & mung-beans. Roughly chop the choy-sum, cut the garlic-chives into 2 inch long pieces & slice the shallots.
- Heat the oil in wok over medium heat. Fry the garlic and chilli for 1 min.
- Heat up of the wok up and add the thinly sliced raw chicken. Cook till it changes colour and add the carrot into it. Cook for 1 minute.
- Add the rice noodles and a bit water to the wok, stirring the noodles into the water. Add more water to make noodles softten the noodles and still move the noodles around.
- Add the choy sum, shallots and garlic chives to the wok and blend well, adding a touch water if required.
- Turn the warmth of the wok down and move the ingredients within the wok to at least one side. Next, crack the egg into the wok and cook for 1 minute, breaking the yolk in order that it cooks through.
- Stir all the ingredients together, including the egg and add the fish sauce, soy and sugar.
- Turn heat off, add the mung beans and toss to mix .
- Serve with a sprinkle of mung-beans & chopped peanuts with a lime wedge.
Cooking Tips
- You must make sure that the wok is extremely hot for this dish. If cooked on too low a heat you'll find yourself with noodles that stay together and a sloppy, unappetising meal.
- You can pre-soften the noodles if you would like in some warm water. this may make the dish a bit quicker but you've got to take care to not over cook the noodles as they're going to begin to break down.
- If you can't find garlic chives, you'll use some extra shallots instead.
- The dish should be crunchy, flavoursome and not soggy. it's better to under-cook the vegetables as they're going to still cook a bit after served. The carrot should be crisp not soggy.
Servings Per Recipe: 4
Amount Per Serving:
| Calories | 204.8 |
| Total Fat | 9.3 g |
| Saturated Fat | 1.1 g |
| Polyunsaturated Fat | 2.6 g |
| Monounsaturated Fat | 4.9 g |
| Cholesterol | 68.0 mg |
| Sodium | 487.0 mg |
| Potassium | 286.0 mg |
| Total Carbohydrate | 16.9 g |
| Dietary Fiber | 2.8 g |
| Sugars | 2.5 g |
| Protein | 13.6 g |
| Vitamin A | 82.9 % |
| Vitamin B-12 | 4.7 % |
| Vitamin B-6 | 16.4 % |
| Vitamin C | 54.6 % |
| Vitamin D | 2.5 % |
| Vitamin E | 8.9 % |
| Calcium | 8.2 % |
| Copper | 8.2 % |
| Folate | 14.6 % |
| Iron | 7.9 % |
| Magnesium | 9.5 % |
| Manganese | 10.4 % |
| Niacin | 23.9 % |
| Pantothenic Acid | 5.1 % |
| Phosphorus | 14.6 % |
| Riboflavin | 6.6 % |
| Selenium | 13.2 % |
| Thiamin | 6.4 % |
| Zinc | 5.7 % |
The % represents the percentage of of your daily recommended intake. This number is approximated, based on an average 2,000 calorie diet. You should interpret according to your daily dietary intake of calories.
0 Comments