RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.7416
Energy (kCal)	1099.6596
Carbohydrates (g)	45.2385
Total fats (g)	105.024
Fatty acids, total saturated 20:0 (g)	0.0070
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0368
Fatty acids, total polyunsaturated 17:1 (g)	0.0098
Fatty acids, total trans-monoenoic (g)	0.1500
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0087
Fatty acids, total saturated 4:0 (g)	0.1098
Fatty acids, total trans (g)	0.1854
Riboflavin (mg)	0.0818
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.4380
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0030
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	5.3639
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.5406
Proline (g)	0.4213
Fatty acids, total polyunsaturated 18:1 t (g)	0.1336
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.2886
Adjusted Protein (g)	0.0000
Cystine (g)	0.1736
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	23.8520
Copper, Cu (mg)	1.0543
Maltose (g)	0.0000
Zinc, Zn (mg)	2.7832
Total lipid (fat) (g)	105.0240
Vitamin K (phylloquinone) (g)	19.5068
Cholesterol (mg)	16.9500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0183
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	40.8682
Folate, total (g)	94.2008
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0058
Vitamin A, IU (IU)	472.0613
Energy (kcal)	1099.6596
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0993
Fatty acids, total saturated 14:1 (g)	0.0516
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1709
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0014
Sugars, total (g)	19.8396
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0888
Vitamin C, total ascorbic acid (mg)	34.1488
Lutein + zeaxanthin (g)	186.9312
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5703
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0004
Magnesium, Mg (mg)	156.3657
Fatty acids, total saturated 16:0 (g)	9.8297
Carbohydrate, by difference (g)	45.2385
Vitamin D (IU)	9.4500
Fructose (g)	2.2029
Fluoride, F (g)	2.2100
Aspartic acid (g)	1.0315
Tyrosine (g)	0.3030
Potassium, K (mg)	1252.3512
Fatty acids, total saturated 12:0 (g)	44.6049
Vitamin A, RAE (g)	73.9698
Serine (g)	0.4872
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4866
Fatty acids, total trans-polyenoic 22:4 (g)	0.0015
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0014
Fatty acids, total saturated 22:0 (g)	0.0022
Fatty acids, total saturated 14:0 (g)	17.7630
Histidine (g)	0.2274
Isoleucine (g)	0.3752
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0282
Niacin (mg)	3.0509
Water (g)	453.1306
Fatty acids, total saturated 8:0 (g)	6.5155
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0012
Carotene, beta (g)	158.4567
Sodium, Na (mg)	67.2965
Iron, Fe (mg)	6.4559
Energy (kJ)	4597.3248
Ash (g)	3.4252
Caffeine (mg)	0.0000
Glycine (g)	0.4481
Fatty acids, total trans-polyenoic (g)	0.0354
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0003
Fatty acids, total saturated 18:2 undifferentiated (g)	1.3888
Fatty acids, total polyunsaturated (g)	1.4479
Vitamin E (alpha-tocopherol) (mg)	1.3508
Sucrose (g)	1.6929
Vitamin B-6 (mg)	0.3491
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.6080
Vitamin D (D2 + D3) (g)	0.2400
Vitamin D3 (cholecalciferol) (g)	0.2400
Lysine (g)	0.4553
Beta-sitosterol (mg)	0.0200
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0062
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.9790
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0530
Fatty acids, total trans-polyenoic 18:3i (g)	0.0006
Thiamin (mg)	0.1803
Folate, food (g)	94.2008
Fatty acids, total saturated 20:1 (g)	0.0099
Fatty acids, total monounsaturated (g)	6.5971
Stigmasterol (mg)	0.0300
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1311
Fatty acids, total polyunsaturated 16:1 t (g)	0.0164
Fatty acids, total polyunsaturated 17:0 (g)	0.0315
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	45.4277
Fatty acids, total polyunsaturated 16:1 c (g)	0.0820
Fatty acids, total saturated (g)	90.6811
Vitamin B-12 (g)	0.0240
Calcium, Ca (mg)	116.6879
Fatty acids, total saturated 10:0 (g)	5.4138
Galactose (g)	0.0072
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4818
Glutamic acid (g)	2.4222
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0003
Carotene, alpha (g)	1.4850
Vitamin E, added (mg)	0.0000
Retinol (g)	60.7500
Leucine (g)	0.7032
Folate, DFE (g)	94.2008
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0348
Fiber, total dietary (g)	10.9561
Tryptophan (g)	0.1321
Threonine (g)	0.3582
Fatty acids, total polyunsaturated 18:1 c (g)	1.0617
Manganese, Mn (mg)	3.5567
Protein (g)	10.7416
Cryptoxanthin, beta (g)	4.4890
Fatty acids, total saturated 18:1 undifferentiated (g)	6.4261
Betaine (mg)	0.2160
Phosphorus, P (mg)	423.1241
Tocopherol, gamma (mg)	0.0402

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Thai >> Thai
Dietary Style
Preparation Time
Cooking Time - 30 minutes, Preparation Time - 10 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat the sesame oil and vegetable oil in a large wok over high heat. Fry the onion, ginger and chile pepper, stirring constantly until onion is tender. Add chicken strips, lime juice, soy sauce, basil and cilantro. Cook, stirring constantly until chicken pieces are golden and cooked through. Pour in the coconut milk, and bring to a boil. Stir together the cornstarch and water; stir into the sauce. Let simmer for 10 minutes, or until thickened. | 2. Meanwhile, soak noodles in hot water for 3 minutes. Bring a large pot of water to a boil. Add soaked noodles, and cook for 3 minutes, or until tender; drain. | 3. Serve the chicken mixture over noodles, and garnish with a twist of lime and a drizzle of cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dark sesame oil	1	tablespoon		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1	cup	chopped	64.0	14.944	1.76	0.16
ginger root	1	teaspoon	minced	1.6	0.3554	0.0364	0.015
red chile pepper	1		seeded chopped	1.25	0.2753	0.0584	0.0138
chicken breast half	4		skinless boneless cut	-	-	-	-
lime juice	1 1/2	tablespoons		5.6719	1.9103	0.0953	0.0159
dark soy sauce	1	teaspoon		-	-	-	-
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	2	tablespoons		0.0	0.0	0.0	0.0
rice noodle	1	package		-	-	-	-
heavy cream	1	tablespoon		51.0	0.41100000000000003	0.426	5.412000000000001
lime	1		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Thai-Style Chicken with Noodles