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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the noodles according to the packet. Drain and leave until they become sticky. | 2. Heat 1 tbsp of the oil and stir fry the garlic, ginger and chilli. Remove half of the mixture and set aside. | 3. Add the coconut milk, peanut butter, soy sauce, coriander and lime juice to the pan. Stir well and add 4 tbsp warm water stir until smooth and set aside. | 4. Add the reserved chilli mix to the rice noodles along with the egg white and spring onion and mix well. Form the mixture into 8 patties either with your hands or the aid of a metal ring. | 5. Heat 2 tbsp of the oil and cook the rice cakes for 3 mins each side. set aside. | 6. Either use a Y peeler to cut your veg into ribbons or slice finely. Stir fry in the remaining oil until tender (about 2 mins). | 7. Serve two noodle cakes per person topped with the stir fried veg and peanut sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice noodle	100	g		364.0	80.18	5.95	0.56
vegetable oil	6	tablespoons		703.3919999999999	0.0	0.0	81.6
ginger	5	cm	grated	-	-	-	-
garlic clove	2		chopped	-	-	-	-
red chile	1		chopped	-	-	-	-
coconut milk	100			55200.0	1329.6	549.6	5721.6
peanut butter	2	tablespoons		188.48	6.9024	7.6992	15.9808
dark soy sauce	2	tablespoons		-	-	-	-
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
lime juice	1			3.7812	1.2735	0.0635	0.0106
egg	1		beaten	62.92	0.3168	5.5264	4.1844
spring onion	2		chopped	-	-	-	-
vegetable	230	g	mixed	188.6	42.78	7.59	0.46

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